Broccoli byproducts for protection and co-delivery of EGCG and tuna oil

Abstract

Neat epigallocatechin gallate (EGCG) has low bioavailability and tuna oil (TO) is prone to oxidation. Broccoli byproducts (BBP) were used for preparing TO-BBP (25% oil, dry basis) and TO-EGCG-BBP (20% oil and 20% EGCG, dry basis) powders. The gross composition and surface fat of powders and morphology of reconstituted emulsions were characterized. Oxipres® data (80 °C, 5 bar oxygen pressure) showed that the TO-EGCG-BBP formulation was more oxidatively stable [Induction period (IP) > 100 h] than TO-BBP (IP ~ 20 h). During in vitro digestion, 90% of EGCG was recovered in the whole intestinal digesta of the TO-EGCG-BBP formulation compared to 76% for the EGCG-BBP formulation and 66% for the neat EGCG. The use of BBP for co-delivering EGCG and TO increases oxidative stability of TO and improves EGCG stability during in vitro digestion. This study highlights the potential for formulating functional ingredient with BBP and contribute to food waste reduction.