Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

ABSTRACT Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health‐promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α ‐ (10, 30 and 40 mmol L −1 ), β ‐ (3, 6 and 10 mmol L −1 ) and maltosyl‐ β ‐CDs (30, 60 and 90 mmol L −1 ) use on the health‐promoting glucoraphanin–sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl‐ β ‐CD (90 mmol L −1 ) highly retained glucoraphanin content after 24 h at 22 °C, showing better effectiveness than β ‐CD (10 mmol L −1 ). Sulforaphane was efficiently encapsulated with β ‐CD at just 3 mmol L −1 , and the sulforaphane formed was stable during 3 h at 22 °C. On the other hand, 40 mmol L −1 α ‐CD retained a high glucoraphanin content in broccoli juice. In contrast, 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 by endogenous myrosinase after ingestion to the health‐promoting sulforaphane. © 2018 Society of Chemical Industry