Journal
FOOD CHEMISTRY
Volume 339, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128075
Keywords
Digestibility; Brassica oleracea; Hydroxyl; Nitric oxide; alpha-Amylase; alpha-Glucosidase
Funding
- National Council for Scientific and Technological Development (CNPQ)
- Coordination of Improvement of Higher Education Personnel (CAPES)
- Secretariat for Economic Development, Science and Technology
Ask authors/readers for more resources
The encapsulation of broccoli extract helps preserve compounds vulnerable to digestion, with both encapsulated and unencapsulated extracts showing losses in phenolic compounds and glucosinolates during simulated digestion. However, both extracts still demonstrate control over oxidative processes and hyperglycemia.
Compounds present in broccoli are vulnerable to the digestive process, and encapsulation becomes an alternative for their preservation. The encapsulation of broccoli extract, by electrospraying, was performed with the purpose of evaluating the effect of in vitro simulated digestion on individual compounds and antioxidant and anti-hyperglycemic potentials. Each digestion fraction was evaluated by chromatography, as well as for antioxidant activity and antihyperglycemic potential. The encapsulated extract showed high encapsulation efficiency and spherical morphology. Losses in the levels of phenolic compounds and glucosinolates were found in both extracts, considering the fractions submitted to digestion. The digestion promoted an increase in the inhibition of hydroxyl, nitric oxide and alpha-amylase, as well as a decrease in the inhibition of alpha-glucosidase in both extracts, when compared to undigested fractions. Thus, the digestion affects the compounds content in both encapsulated and unencapsulated extracts. However, they still promote the control of oxidative processes and hyperglycemia.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available