Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Martínez−Hernández, Ginés Benito; Klug, Tâmmila Venzke; Carrión‐Monteagudo, María del Mar; Calero, Francisco Artés; López‐Nicolás, José Manuel; Artés–Hernández, Francisco

doi:10.1002/jsfa.9269

Cited by 12 publications

(5 citation statements)

References 40 publications

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“…Sulforaphane was analyzed as previously described . Briefly, 0.2 g of freeze‐dried juice powder was mixed with 5 mL of acidic water (pH 6.0 using 0.1 M HCl).…”

Section: Methodsmentioning

confidence: 99%

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

et al. 2018

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BACKGROUND: Kale is a vegetable that contains a high proportion of health-promoting compounds although its consumption as a beverage is very limited due to its bitter flavor. Nonetheless, the bitter flavor of Brassica may be masked by sweetening. The effects were studied of different stevia extracts (CTRL, S0.5 (g L −1 ), S1.25 and S2.5) added to a kale beverage on the quality of kale juice spheres over a period of 7 days at 5 ∘ C. Kale juice spheres were produced with a double-spherification technique, which allowed hydrogel spheres to be produced with high mechanical resistance.RESULTS: The addition of the stevia extracts did not affect the physicochemical quality of spheres. In particular, S2.5 spheres showed the least color changes after 7 days. All spheres showed good microbiological quality throughout storage, with loads < 7 log CFU g −1 , regardless of the stevia concentration. The sulforaphane content of kale spheres was not affected by the stevia supplementation over the 7-day period.CONCLUSION: The addition of stevia to the kale juice spheres led to a better flavor without altering product quality during refrigerated storage. Physicochemical quality and color of kale juice spheresThe soluble solids content (SSC), pH and TA were determined using the devices and methodologies previously described. 28 Color was determined with a colorimeter (Chroma Meter CR-400, Konica J Sci Food Agric 2019; 99: 2384-2392

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“…Sulforaphane was analyzed as previously described . Briefly, 0.2 g of freeze‐dried juice powder was mixed with 5 mL of acidic water (pH 6.0 using 0.1 M HCl).…”

Section: Methodsmentioning

confidence: 99%

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

et al. 2018

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“…However, Frandsen et al (162) noted an increasing enzymatic activity of β-thioglucoside glucohydrolases after PEF treatment of broccoli purée and juice, leading to the degradation of most GLs. The decrease affecting 4-methylsulfinylbutyl-GL attained 71% 24 after juicing, which stresses the need for the application of stabilization agents, such as cyclodextrins to encapsulate valuable compounds in broccoli juice (163).…”

Section: Processing and Minimal Processingmentioning

confidence: 99%

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

et al. 2020

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Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre-and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre-and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.

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“…Martínez-Hernández et al. (2018) studied the effect of α-, β- and maltosyl-β-cyclodextrin for microencapsulating the glucoraphanin–sulforaphane system obtained from blanched broccoli juice.…”

Section: Microencapsulation Of Sulforaphane and Isothiocyanatesmentioning

confidence: 99%

“…The results were much more promising for glucoraphanin, which is the highly water-soluble and stable precursor of SFN. Accordingly, the system proposed by Martínez-Hernández et al. (2018) does not represent a technological solution for the stabilization of SFN aiming at including this bioactive compound in elaborated foods.…”

Section: Microencapsulation Of Sulforaphane and Isothiocyanatesmentioning

confidence: 99%

Insights about stabilization of sulforaphane through microencapsulation

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Mahn

2019

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The health–promoting properties of sulforaphane (SFN) are well known, however its instability is still a hurdle for its incorporation into food matrices. SFN can be stabilized by microencapsulation, technique sparingly explored for isothiocyanates so far. This review summarizes the advances in microencapsulation of SFN and other isothiocyanates. Encapsulation efficiency and degradation rate of sulforaphane in different systems are compared and discussed. Ionic gelation and complex coacervation seem more adequate for SFN, both underexplored until now. Drying conditions after chemical encapsulation are determinant, most likely related to thermal degradation of SFN. The current information is insufficient to identify the most adequate encapsulation system and the optimal process conditions to stabilize SFN aiming at its incorporation into food matrices. Accordingly, encapsulation conditions should be investigated, which arises as a new research line. Stability studies are encouraged since this information will help in designing SFN microencapsulation strategies that extend the industrial application of this promising health-promoting compound.

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Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Cited by 12 publications

References 40 publications

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

Insights about stabilization of sulforaphane through microencapsulation

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