ArticleFoods (Basel, Switzerland)2023
Optimization of a Microencapsulation Process Using Oil-in-Water (O/W) Emulsion to Increase Thermal Stability of Sulforaphane.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it, 11 citations in OpenAlex.
- Dietary sulforaphane in cancer chemoprevention: epigenetic regulation and PRMT5-MEP50 complex inhibition-a systematic review.Frontiers in pharmacology · 2026Pooled it
- Review
- Sulforaphane Microcapsules via O/W Emulsion: Development, Characterization, and Application in Functional Yogurt.Foods (Basel, Switzerland) · 2026Article
- Optimization of Bioactive Lipid Synthesis by Enzymatic Acidolysis Using EPA + DHA Concentrate from Rainbow Trout and Tocopherols from Maqui Seed Oil.Foods (Basel, Switzerland) · 2026Article
- Article
- Preparation, Characterization and In Vitro Anticancer Activity of Sulforaphene-Loaded Solid Lipid Nanoparticles.Foods (Basel, Switzerland) · 2024Article
- Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation. The aim of this work was to optimize a microencapsulation process using oil-in-water emulsion to increase the thermal stability of SFN. The operation conditions that gave the highest entrapment efficiency were determined via experimental design and response surface methodology. Thermal degradation of microencapsulated SFN was studied at 37, 50, 60, and 70 °C. The optimum microencapsulation conditions were 8 min stirring, SFN/Gum Arabic ratio of 0.82, and surfactant/oil ratio of 1.0, resulting in an entrapment efficiency of 65%, which is the highest reported so far. The thermal stability of microencapsulated SFN was greatly enhanced compared with free SFN, with a 6-fold decrease in the degradation kinetic constant and a 41% increase in the activation energy. These results will contribute to a more efficient incorporation of SFN in various food matrices and explore new microencapsulation technologies to maximize the efficiency and stability of SFN.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.