Zambrano Víctor, Bustos Rubén, Arozarena Yipsy, Mahn Andrea
Department of Chemical Engineering, University of Santiago of Chile, Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170019, Chile.
Food Science and Technology Doctorate Program, University of Santiago of Chile, Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170019, Chile.
Foods. 2023 Oct 22;12(20):3869. doi: 10.3390/foods12203869.
Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation. The aim of this work was to optimize a microencapsulation process using oil-in-water emulsion to increase the thermal stability of SFN. The operation conditions that gave the highest entrapment efficiency were determined via experimental design and response surface methodology. Thermal degradation of microencapsulated SFN was studied at 37, 50, 60, and 70 °C. The optimum microencapsulation conditions were 8 min stirring, SFN/Gum Arabic ratio of 0.82, and surfactant/oil ratio of 1.0, resulting in an entrapment efficiency of 65%, which is the highest reported so far. The thermal stability of microencapsulated SFN was greatly enhanced compared with free SFN, with a 6-fold decrease in the degradation kinetic constant and a 41% increase in the activation energy. These results will contribute to a more efficient incorporation of SFN in various food matrices and explore new microencapsulation technologies to maximize the efficiency and stability of SFN.
萝卜硫素（SFN）是一种生物活性化合物，因其作为一种二期酶诱导剂的特性而具有健康益处，因此在制药、营养保健品和食品工业中的潜在应用受到广泛研究。由于SFN在水性介质中高温下不稳定，其在食品工业中的应用受到限制。微胶囊化是一种提高SFN稳定性并防止其热降解的方法。这项工作的目的是优化一种使用水包油乳液的微胶囊化工艺，以提高SFN的热稳定性。通过实验设计和响应面方法确定了具有最高包封效率的操作条件。在37、50、60和70°C下研究了微胶囊化SFN的热降解。最佳微胶囊化条件为搅拌8分钟，SFN/阿拉伯胶比例为0.82，表面活性剂/油比例为1.0，包封效率为65%，这是迄今为止报道的最高值。与游离SFN相比，微胶囊化SFN的热稳定性大大提高，降解动力学常数降低了6倍，活化能提高了41%。这些结果将有助于更有效地将SFN掺入各种食品基质中，并探索新的微胶囊化技术，以最大限度地提高SFN的效率和稳定性。
