Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning
BACKGROUND Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative w...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2022-08, Vol.102 (10), p.4210-4217 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Radünz, Marjana Mota Camargo, Taiane Santos Hackbart, Helen Cristina Paes Nunes, Camila Francine Araújo Ribeiro, Jardel Rosa Zavareze, Elessandra |
| description | BACKGROUND
Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industries. The objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them with the electrospinning technique using zein.
RESULTS
Broccoli, kale, and cauliflower extracts contain five phenolic compounds and three glucosinolates. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric size, especially those containing extract and zein in proportions of up to 35:65.
CONCLUSION
Fibers from broccoli, kale, and cauliflower containing extract and zein in proportions of up to 35:65 have the potential for effective nutraceutical application for the control of non‐communicable chronic diseases or application in food packaging. © 2022 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.11772 |
| format | Article |
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Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industries. The objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them with the electrospinning technique using zein.
RESULTS
Broccoli, kale, and cauliflower extracts contain five phenolic compounds and three glucosinolates. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric size, especially those containing extract and zein in proportions of up to 35:65.
CONCLUSION
Fibers from broccoli, kale, and cauliflower containing extract and zein in proportions of up to 35:65 have the potential for effective nutraceutical application for the control of non‐communicable chronic diseases or application in food packaging. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11772</identifier><identifier>PMID: 35023582</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Biological effects ; Brassica ; Broccoli ; Cauliflowers ; Chronic illnesses ; Cooking ; Encapsulation ; Fibers ; Food industry ; Food packaging ; Food packaging industry ; Functional foods & nutraceuticals ; Glucosinolates ; Pharmaceutical industry ; Phenolic compounds ; phenolics ; Phenols ; Preservatives ; Thermal stability ; Ultrafines ; Vegetables ; Zein</subject><ispartof>Journal of the science of food and agriculture, 2022-08, Vol.102 (10), p.4210-4217</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2022 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3572-afccf63a95450d204c4996aa06bb42df265caa0749d5fba7f63e2211499297fd3</citedby><cites>FETCH-LOGICAL-c3572-afccf63a95450d204c4996aa06bb42df265caa0749d5fba7f63e2211499297fd3</cites><orcidid>0000-0002-5160-3050 ; 0000-0002-5193-0203</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.11772$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.11772$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35023582$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Radünz, Marjana</creatorcontrib><creatorcontrib>Mota Camargo, Taiane</creatorcontrib><creatorcontrib>Santos Hackbart, Helen Cristina</creatorcontrib><creatorcontrib>Paes Nunes, Camila Francine</creatorcontrib><creatorcontrib>Araújo Ribeiro, Jardel</creatorcontrib><creatorcontrib>Rosa Zavareze, Elessandra</creatorcontrib><title>Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industries. The objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them with the electrospinning technique using zein.
RESULTS
Broccoli, kale, and cauliflower extracts contain five phenolic compounds and three glucosinolates. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric size, especially those containing extract and zein in proportions of up to 35:65.
CONCLUSION
Fibers from broccoli, kale, and cauliflower containing extract and zein in proportions of up to 35:65 have the potential for effective nutraceutical application for the control of non‐communicable chronic diseases or application in food packaging. © 2022 Society of Chemical Industry.</description><subject>Biological effects</subject><subject>Brassica</subject><subject>Broccoli</subject><subject>Cauliflowers</subject><subject>Chronic illnesses</subject><subject>Cooking</subject><subject>Encapsulation</subject><subject>Fibers</subject><subject>Food industry</subject><subject>Food packaging</subject><subject>Food packaging industry</subject><subject>Functional foods & nutraceuticals</subject><subject>Glucosinolates</subject><subject>Pharmaceutical industry</subject><subject>Phenolic compounds</subject><subject>phenolics</subject><subject>Phenols</subject><subject>Preservatives</subject><subject>Thermal stability</subject><subject>Ultrafines</subject><subject>Vegetables</subject><subject>Zein</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp90U1PGzEQBmCrKiop7YUfUFnqpUIsHXs_nD2iqBQQUg_Q82rWOy5OHTu1d5WGX4_TAAcOPVmWH73yzMvYsYAzASC_LpPBMyGUkm_YTECrCgABb9ksP8qiFpU8ZO9TWgJA2zbNO3ZY1iDLei5nbLO4x4h6pGgfcLTB82D45MaIxnriD2Q9N7anmLj1OsR1iDjSwDd2vOd9DFoHZ0_5b3R0ytEPXOPkrHFhQ5HT33GXnXi_5eRIjzGktfXe-l8f2IFBl-jj03nEfl58u1tcFjc_vl8tzm8KXdZKFmi0Nk2JbV3VMEiodJVHQISm7ys5GNnUOt9U1Q616VFlS1IKkZVslRnKI_Zln7uO4c9EaexWNmlyDj2FKXWyETkb5iVk-vkVXYYp-vy7rNQcqlYomdXJXuk8TIpkunW0K4zbTkC3q6Pb1dH9qyPjT0-RU7-i4YU-7z8DsQcb62j7n6ju-vbifB_6CP-Alq8</recordid><startdate>20220815</startdate><enddate>20220815</enddate><creator>Radünz, Marjana</creator><creator>Mota Camargo, Taiane</creator><creator>Santos Hackbart, Helen Cristina</creator><creator>Paes Nunes, Camila Francine</creator><creator>Araújo Ribeiro, Jardel</creator><creator>Rosa Zavareze, Elessandra</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5160-3050</orcidid><orcidid>https://orcid.org/0000-0002-5193-0203</orcidid></search><sort><creationdate>20220815</creationdate><title>Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning</title><author>Radünz, Marjana ; Mota Camargo, Taiane ; Santos Hackbart, Helen Cristina ; Paes Nunes, Camila Francine ; Araújo Ribeiro, Jardel ; Rosa Zavareze, Elessandra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3572-afccf63a95450d204c4996aa06bb42df265caa0749d5fba7f63e2211499297fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Biological effects</topic><topic>Brassica</topic><topic>Broccoli</topic><topic>Cauliflowers</topic><topic>Chronic illnesses</topic><topic>Cooking</topic><topic>Encapsulation</topic><topic>Fibers</topic><topic>Food industry</topic><topic>Food packaging</topic><topic>Food packaging industry</topic><topic>Functional foods & nutraceuticals</topic><topic>Glucosinolates</topic><topic>Pharmaceutical industry</topic><topic>Phenolic compounds</topic><topic>phenolics</topic><topic>Phenols</topic><topic>Preservatives</topic><topic>Thermal stability</topic><topic>Ultrafines</topic><topic>Vegetables</topic><topic>Zein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Radünz, Marjana</creatorcontrib><creatorcontrib>Mota Camargo, Taiane</creatorcontrib><creatorcontrib>Santos Hackbart, Helen Cristina</creatorcontrib><creatorcontrib>Paes Nunes, Camila Francine</creatorcontrib><creatorcontrib>Araújo Ribeiro, Jardel</creatorcontrib><creatorcontrib>Rosa Zavareze, Elessandra</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Radünz, Marjana</au><au>Mota Camargo, Taiane</au><au>Santos Hackbart, Helen Cristina</au><au>Paes Nunes, Camila Francine</au><au>Araújo Ribeiro, Jardel</au><au>Rosa Zavareze, Elessandra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2022-08-15</date><risdate>2022</risdate><volume>102</volume><issue>10</issue><spage>4210</spage><epage>4217</epage><pages>4210-4217</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industries. The objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them with the electrospinning technique using zein.
RESULTS
Broccoli, kale, and cauliflower extracts contain five phenolic compounds and three glucosinolates. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric size, especially those containing extract and zein in proportions of up to 35:65.
CONCLUSION
Fibers from broccoli, kale, and cauliflower containing extract and zein in proportions of up to 35:65 have the potential for effective nutraceutical application for the control of non‐communicable chronic diseases or application in food packaging. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>35023582</pmid><doi>10.1002/jsfa.11772</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-5160-3050</orcidid><orcidid>https://orcid.org/0000-0002-5193-0203</orcidid></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological effects Brassica Broccoli Cauliflowers Chronic illnesses Cooking Encapsulation Fibers Food industry Food packaging Food packaging industry Functional foods & nutraceuticals Glucosinolates Pharmaceutical industry Phenolic compounds phenolics Phenols Preservatives Thermal stability Ultrafines Vegetables Zein |
| title | Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning |
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