EFFECTS OF α-, β- AND MALTOSYL-β-CYCLODEXTRINS USE ON THE GLUCORAPHANIN/SULFORAPHANE SYSTEM OF BROCCOLI JUICE.

Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, flavours stabilizations, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mM), β- (3, 6 and 10 mM) and maltosyl-β (30, 60 and 90 mM) CDs use on the health-promoting glucoraphanin/sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mM) highly retained glucoraphanin content after 24 h at 22 °C showing better effectiveness than β-CD (10 mM). Sulforaphane was efficiently encapsulated with β-CD at just 3 mM being the formed sulforaphane stable during 3 h at 22 °C. On the other side, 40 mM α-CD highly retained glucoraphanin content in broccoli juice. Contrary, glucoraphanin levels in juice without CDs decreased by 71 % after 24 h. Consequently, CDs addition may potentially preserve glucoraphanin in this broccoli juice during industrial processing with the possibility to be later transformed to the health-promoting sulforaphane after ingestion by endogenous myrosinase. This article is protected by copyright. All rights reserved.