The main nutritional/bioactive compounds (protein; aminoacids, AA; fucose; minerals; vitamins B12 and C; and total phenolic content, TPC) of nine commercial algae powders, used as food supplements, were studied. Undaria pinnatifida showed the highest protein/aminoacid contents (51.6/54.4 g 100 g). Among brown macroalgae, Himanthalia elongata showed the highest fucose content (26.3 g kg) followed by Laminaria ochroleuca (22.5 g kg). Mineral contents of 15-24% were observed in the algae, being particularly excellent sources of iodine (69.0-472.0 mg kg). Porphyra spp. and Palmaria palmata showed the highest vitamin B12 contents (667-674 µg kg). Vitamin C ranged among 490.4-711.8 mg kg. H. elongata showed the highest total phenolic content (14.0 g kg). In conclusion, the studied algae are excellent sources of protein, AA, minerals, vitamin C and some of them presented particularly high vitamin B12 and fucose contents, which may have a potential use as food supplements.

Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mmol L ), β- (3, 6 and 10 mmol L ) and maltosyl-β-CDs (30, 60 and 90 mmol L ) use on the health-promoting glucoraphanin-sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mmol L ) highly retained glucoraphanin content after 24 h at 22 °C, showing better effectiveness than β-CD (10 mmol L ). Sulforaphane was efficiently encapsulated with β-CD at just 3 mmol L , and the sulforaphane formed was stable during 3 h at 22 °C. On the other hand, 40 mmol L α-CD retained a high glucoraphanin content in broccoli juice. In contrast, glucoraphanin levels in juice without CDs decreased by 71% after 24 h. Consequently, CDs addition may potentially preserve glucoraphanin in this broccoli juice during industrial processing with the possibility to be later transformed by endogenous myrosinase after ingestion to the health-promoting sulforaphane. © 2018 Society of Chemical Industry.