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Improving benzyl – isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray – drying microencapsulation and pickering emulsions

2025-05Journal article Open access
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dc.contributor.authorRincón, E.
dc.contributor.authorGrenha, Ana
dc.contributor.authorda Silva, Joana Pinto
dc.contributor.authorEspinosa, E.
dc.contributor.authorLafont-Déniz, F.
dc.contributor.authorAlmeida, M. P.
dc.contributor.authorCámara-Martos, F.
dc.date.accessioned2025-04-03T09:51:58Z
dc.date.available2025-04-03T09:51:58Z
dc.date.issued2025-05
dc.description.abstractThis study compared the bioaccessibility and behaviour of different formulations of benzyl - isothiocyanate (benzyl - ITC) prepared using different approaches and the INFOGEST in vitro digestion protocol. The aim was to improve the low bioaccessibility of this bioactive compound caused by its lipophilic properties. Spray-dried microparticles were prepared using a matrix of either mannitol or maltodextrin, and compared with Pickering emulsions produced with cellulose nanofibres. The different systems were characterised and their ability to associate benzyl - ITC determined. The in vitro digestion characteristics provided by the different systems was evaluated. Microencapsulation of benzyl-ITC by spray-drying was not successful when mannitol was used as excipient, while maltodextrin resulted in a production yield around 70 % with an ITC association efficiency up to 75 %. Nevertheless, significant improvement of benzyl- ITC bioaccessibility in a mustard sauce was not achieved. In contrast, the formulation of benzyl - ITC in a Pickering emulsion prepared with cellulose nanofibres showed an association efficiency of around 100 % and high bioaccessibility with values up to 77 %. The chemical similarity between the mixed micelles formed for lipid absorption in the small intestine, and the structure of cellulose nanofibre emulsion could justify the observed improvement.eng
dc.description.sponsorshipProyExcel_00789
dc.identifier.doi10.1016/j.foodres.2025.116091
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.1/26966
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationAlgarve Centre for Marine Sciences
dc.relationAlgarve Centre for Marine Sciences
dc.relationCentre for Marine and Environmental Research
dc.relation.ispartofFood Research International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBioaccessibility
dc.subjectCruciferous
dc.subjectIsothiocyanates
dc.subjectMicroformulations
dc.subjectPickering emulsions
dc.subjectSpray - Drying
dc.titleImproving benzyl – isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray – drying microencapsulation and pickering emulsionseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleCentre for Marine and Environmental Research
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0101%2F2020/PT
oaire.citation.startPage116091
oaire.citation.titleFood Research International
oaire.citation.volume208
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGrenha
person.familyNameda Silva
person.givenNameAna
person.givenNameJoana Pinto
person.identifier.ciencia-id091C-0D58-7225
person.identifier.ciencia-id9318-BAE4-B025
person.identifier.orcid0000-0002-2136-1396
person.identifier.orcid0000-0002-7706-1544
person.identifier.ridH-1392-2017
person.identifier.scopus-author-id8607930100
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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