Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum

This study aimed to investigate the effect of co-encapsulation of broccoli sprout extract (BSE) nanoliposomes with basil seed gum (BSG) on the physicochemical and morphological properties and release of sulforaphane (SF) from them. To obtain nanocapsules, first, nanoliposomes were prepared using lecithin and different levels of BSE (0.5, 1.0, and 1.5% w/w), and then they were coated with different concentrations of BSG (0.5, 1.0, and 1.5% w/w). Nanocapsules were prepared by the thin-film rehydration method. The nanocapsules containing 1% BSE coated with 0.5% BSG (L1BSG0.5) had the lowest particle size (39.60 nm), polydispersity index (PDI) (0.279), and the high-efficiency yields (EY) (97.96%); therefore, it was selected as the best sample and its other characteristics were evaluated. These nanocapsules had high zeta potential (−71.16 mV), so they showed good stability, and also had a spherical shape with low particle aggregation and had a proper particle size distribution. The FTIR spectroscopy results showed a physical interaction between the components of the nanocapsules, and also no new chemical bonding was observed. Encapsulation of BSE also reduced the rate of SF release from the capsules compared to the free SF. Release of SF occurred faster in the simulated intestinal conditions (pH = 7.4) than in the simulated gastric conditions (pH = 1.2). Accordingly, the nanocapsules can be used in the food and pharmaceutical industries as a good SF delivery system. Graphical abstract