Blackground

Broccoli, kale, and cauliflower have in their composition phenolic compounds and glucosinolates, which have several biological effects on the body, however, because they are thermolabile occur great losses in the cooking process. In this sense, electrospinning encapsulation, using zein as a wall material as a preservation form, expanding the application of the compounds in the food and pharmaceutical industry. Objective of this research was to characterize broccoli, kale, and cauliflower extracts and encapsulate them by electrospinning technique using zein.

Results

Broccoli, kale, and cauliflower extracts have five phenolic compounds and three glucosinolates in their composition. Fibers from broccoli, kale, and cauliflower showed high encapsulation efficiency, good thermal stability, and nanometric diameter, especially those with proportions of up to 35:65 (extract: zein).