LAUSR

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). CONCLUSION: Fibers from broccoli, kale, and cauliflower in proportions of up to 35:65 (extract: zein) have the potential for effective nutraceutical application for the control of non-communicable chronic diseases or application in food packaging. This article is protected by copyright. All rights reserved.