Microencapsulation of Elaeis guineensis leaf extract powder enriched with bioflavonoid preserves its antioxidant and anti-inflammatory properties: spray drying optimization and powder characterization

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Wen Shan Chan, Mohamad Shazeli Che Zain, Ana Masara Ahmad Mokhtar
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Abstract

The oil palm tree (Elaeis guineensis) is potentially being exploited in the pharmaceutical and nutraceutical industries due to the significant bioactive potential of its leaf bioflavonoids. However, these phytocompounds are prone to degradation when exposed to excessive heat, light, and oxygen, making it essential to implement a protective mechanism for their stabilization. This research aimed to optimize the conditions for microencapsulation of oil palm leaf extract (OPLE) using spray drying technology. A single-factor experimental design was used to examine important parameters such as extract-to-wall material ratio, pH value, inlet air temperature and feed flow rate. Natural polymers such as gum Arabic (GA), maltodextrin (MD), modified starch (MS), β-cyclodextrin (BCD), and their combinations were used as encapsulating agents. The novelty of the study lies in the successful optimization of spray drying conditions that yielded high retention of bioactive compounds. Specifically, OPLE microcapsules prepared with maltodextrin at a feed flow rate of 30%, an inlet air temperature of 180 °C, an extract-to-wall material ratio of 30:70, and a pH of 7 retained 77.18% of total flavonoid content, 81.52% of total phenolic content, and demonstrated 82.22% DPPH radical inhibition. These optimized microcapsules exhibited desirable properties, including satisfactory bulk density, low moisture content, high solubility, and low hygroscopicity. Furthermore, the microcapsules demonstrated no cytotoxicity on Hs27 human skin fibroblast cell lines at a concentration of 10 mg/mL and revealed promising anti-inflammatory activity, surpassing the efficacy of a commercially available drug. These findings provide a novel foundation for the development of high-value active ingredients for nutraceuticals, with significant potential for industrial applications.

Abstract Image

富含生物类黄酮的鹅掌楸叶提取物粉末的微胶囊化:喷雾干燥优化和粉末表征
油棕树(Elaeis guineensis)叶片中的生物类黄酮具有巨大的生物活性潜力,因此有可能被制药和保健品行业所利用。然而,当这些植物化合物暴露在过热、过光和过氧环境中时,很容易发生降解,因此必须采用一种保护机制来稳定它们。本研究旨在利用喷雾干燥技术优化油棕叶提取物(OPLE)的微胶囊化条件。研究采用单因素实验设计,考察了提取物与壁材的比例、pH 值、进气温度和进料流速等重要参数。天然聚合物如阿拉伯树胶(GA)、麦芽糊精(MD)、变性淀粉(MS)、β-环糊精(BCD)及其组合被用作封装剂。这项研究的新颖之处在于成功优化了喷雾干燥条件,从而获得了生物活性化合物的高保留率。具体来说,在进料流速为 30%、进气温度为 180℃、提取物与壁材的比例为 30:70、pH 值为 7 的条件下,用麦芽糊精制备的 OPLE 微胶囊保留了 77.18% 的总黄酮含量和 81.52% 的总酚类含量,并显示出 82.22% 的 DPPH 自由基抑制率。这些经过优化的微胶囊具有理想的特性,包括令人满意的体积密度、低水分含量、高溶解性和低吸湿性。此外,在 10 毫克/毫升的浓度下,微胶囊对 Hs27 人类皮肤成纤维细胞系没有细胞毒性,并显示出良好的抗炎活性,超过了一种市售药物的功效。这些发现为开发营养保健品的高价值活性成分奠定了新的基础,具有巨大的工业应用潜力。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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