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Abstract
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This study aimed to investigate the efect of co-encapsulation of broccoli sprout extract (BSE) nanoliposomes with basil seed
gum (BSG) on the physicochemical and morphological properties and release of sulforaphane (SF) from them. To obtain
nanocapsules, frst, nanoliposomes were prepared using lecithin and diferent levels of BSE (0.5, 1.0, and 1.5% w/w), and
then they were coated with diferent concentrations of BSG (0.5, 1.0, and 1.5% w/w). Nanocapsules were prepared by the
thin-flm rehydration method. The nanocapsules containing 1% BSE coated with 0.5% BSG (L1BSG0.5) had the lowest
particle size (39.60 nm), polydispersity index (PDI) (0.279), and the high-efciency yields (EY) (97.96%); therefore, it was
selected as the best sample and its other characteristics were evaluated. These nanocapsules had high zeta potential (−71.16
mV), so they showed good stability, and also had a spherical shape with low particle aggregation and had a proper particle
size distribution. The FTIR spectroscopy results showed a physical interaction between the components of the nanocapsules,
and also no new chemical bonding was observed. Encapsulation of BSE also reduced the rate of SF release from the capsules
compared to the free SF. Release of SF occurred faster in the simulated intestinal conditions (pH = 7.4) than in the simulated
gastric conditions (pH = 1.2). Accordingly, the nanocapsules can be used in the food and pharmaceutical industries as a
good SF delivery system
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