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 w...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-08, Vol.102 (10), p.4210-4217
Main Authors: Radünz, Marjana, Mota Camargo, Taiane, Santos Hackbart, Helen Cristina, Paes Nunes, Camila Francine, Araújo Ribeiro, Jardel, Rosa Zavareze, Elessandra
Format: Article
Language:English
Subjects:
Biological effects
Brassica
Broccoli
Cauliflowers
Chronic illnesses
Cooking
Encapsulation
Fibers
Food industry
Food packaging
Food packaging industry
Functional foods & nutraceuticals
Glucosinolates
Pharmaceutical industry
Phenolic compounds
phenolics
Phenols
Preservatives
Thermal stability
Ultrafines
Vegetables
Zein
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Summary: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.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11772