Microencapsulation of broccoli sulforaphane using whey and pea protein: in vitro dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells

Abstract

Sulforaphane-rich extract was prepared from broccoli. The extract was encapsulated with whey and pea protein isolates by freeze-drying. The products were characterised and assessed for in vitro bioaccessibility and bioavailability.