title: Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes.
abstract: Sulforaphane is a phytochemical that has received attention in recent years due to its chemopreventive properties. However, the uses and applications of this compound are very limited, because is an unstable molecule that is degraded mainly by changes in temperature and pH. In this research, the use of food grade polymers for microencapsulation of sulforaphane was studied by a complex coacervation method using the interaction of oppositely charged polymers as gelatin/gum arabic and gelatin/pectin. The polymers used were previously characterized in moisture content, ash and nitrogen. The encapsulation yield was over 80%. The gelatin/pectin complex had highest encapsulation efficiency with 17.91%. The presence of sulforaphane in the complexes was confirmed by FTIR and UV/visible spectroscopy. The materials used in this work could be a new and attractive option for the protection of sulforaphane.
authors: Maestría en Ciencias en Recursos Naturales, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors: Jesús S
authors: JS
authors: García-Saldaña
authors: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico. Electronic address: olga.campas@itson.edu.mx.
authors: Olga N
authors: ON
authors: Campas-Baypoli
authors: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors: Jaime
authors: J
authors: López-Cervantes
authors: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors: Dalia I
authors: DI
authors: Sánchez-Machado
authors: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors: Ernesto U
authors: EU
authors: Cantú-Soto
authors: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors: Roberto
authors: R
authors: Rodríguez-Ramírez
mesh_terms: D001937:Brassica / Q000737:chemistry*; D004339:Drug Compounding / Q000379:methods*; D005780:Gelatin / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D017879:Isothiocyanates / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013454:Sulfoxides
chemical_list: D017879:Isothiocyanates; D013454:Sulfoxides; D010368:Pectins; D006170:Gum Arabic; D005780:Gelatin; C016766:sulforaphane
keywords: Biopolymers; Complex coacervation; Gelatin; Gum arabic; Microencapsulation; Pectin; Sulforaphane