Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology

Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning

BACKGROUND

Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industries. The objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them with the electrospinning technique using zein.

RESULTS

Broccoli, kale, and cauliflower extracts contain five phenolic compounds and three glucosinolates. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric size, especially those containing extract and zein in proportions of up to 35:65.

CONCLUSION

Fibers from broccoli, kale, and cauliflower containing extract and zein in proportions of up to 35:65 have the potential for effective nutraceutical application for the control of non-communicable chronic diseases or application in food packaging. © 2022 Society of Chemical Industry.

Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.

Glucosinolates and phenolic compounds rich broccoli extract: Encapsulation by electrospraying and antitumor activity against glial tumor cells

Gliomas, intracranial malignant tumors, are aggressive, asymptomatic and difficult to treat due to their degree of infiltration, alternatives are needed to treat the disease. In this sense, natural compounds from the specialized metabolism of plants can act to control the disease. Glucosinolates and phenolic compounds, present in broccoli, have a potential to promote tumor cell death, however due to the low stability of these compounds, encapsulation becomes an alternative for their preservation. The objective was to encapsulate the broccoli extract by electrospraying and to evaluate its cytotoxicity in the primary cell culture of astrocytes and gliomas. The capsules were produced and characterized by encapsulation efficiency, functional groups, thermal stability and morphology, the capsule that presented the best parameters was used for the evaluation of cell cytotoxicity and antitumor activity. Capsules with equal or less than 50 % extract showed high encapsulation efficiency, high thermal stability and uniform morphology due to non-saturation of the active zein sites, which allowed a complete encapsulation of the added extract, as well as a greater protection of the compounds. The capsule with 50 % of the extract showed good results of the efficiency, morphology and thermal stability and was used to evaluate the antitumor activity, since the addition of extract in proportions greater than 60 % promoted saturation of the active sites and lower encapsulation efficiency, and directly affects the morphology and thermal stability. The encapsulated and unencapsulated extracts showed strong selective antitumor effect against glial tumor cells without toxicity to non-tumor cells.

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.