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

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Abstract

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.

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Data Availability

The data that support the findings of this study are available from the author, Zahra Azarashkan (Azarashkan.za@gmail.com), upon reasonable request.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Zahra Azarashkan & Azadeh Ghorbani-HasanSaraei

  2. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

    Ali Motamedzadegan

  3. Department of Microbial Biotechnology, Faculty of Biotechnology, Amol University Of Special Modern Technologies, Amol, Iran

    Somayeh Rahaiee

  4. Department of Basic Sciences, Sari University of Agricultural Sciences And Natural Resources, Sari, Iran

    Pourya Biparva

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  1. Zahra Azarashkan
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  2. Ali Motamedzadegan
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  3. Azadeh Ghorbani-HasanSaraei
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  4. Somayeh Rahaiee
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  5. Pourya Biparva
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Contributions

The first author, Zahra Azarashkan, contributed to conceptualization, formal analysis, investigation, methodology, writing (original draft of the manuscript), and software. The corresponding author, Ali Motamedzadegan, directed the research and contributed to review of the manuscript. Azade Ghorbani-HasanSaraei, Somayeh Rahaiee, and Pourya Biparva helped in the conceptualization and data curation.

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Correspondence to Ali Motamedzadegan.

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Highlights

• We encapsulated the broccoli sprout extract (BSE) with nanoliposomes and basil seed gum (BSG) by the thin-film rehydration method successfully.

• The coated BSE had good polydispersity index and the high efficiency yields.

• The encapsulated BSE showed more rate of sulforaphane release in the simulated intestinal conditions (pH = 7.4) than in the simulated gastric conditions (pH=1.2).

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Azarashkan, Z., Motamedzadegan, A., Ghorbani-HasanSaraei, A. et al. Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum. Food Bioprocess Technol 15, 1573–1587 (2022). https://doi.org/10.1007/s11947-022-02826-z

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