Storage stability, release characteristics, and bioaccessibility of the tocotrienol-rich fraction encapsulated in maltodextrin-starch sodium octenyl succinate microcapsules

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-02-27 DOI:10.1016/j.fbp.2025.02.011

Shuh Jun Teow, Hew Weng Choy, Yih Phing Khor, Tai Boon Tan, Masni Mat Yusoff, Somayeh Gholivand, Chin Ping Tan

{"title":"Storage stability, release characteristics, and bioaccessibility of the tocotrienol-rich fraction encapsulated in maltodextrin-starch sodium octenyl succinate microcapsules","authors":"Shuh Jun Teow, Hew Weng Choy, Yih Phing Khor, Tai Boon Tan, Masni Mat Yusoff, Somayeh Gholivand, Chin Ping Tan","doi":"10.1016/j.fbp.2025.02.011","DOIUrl":null,"url":null,"abstract":"<div><div>Microencapsulation of hydrophobic bioactive compounds offers potential advantages for storage stability, release characteristics, and bioaccessibility. This study utilized a wall material comprising maltodextrin and starch sodium octenyl succinate in an 8:2 ratio to encapsulate a tocotrienol-rich fraction (TRF). The TRF was stabilized with an optimized treated pea protein isolate and flaxseed gum complex in a 3:1 ratio over a 13-week storage period at 40°C. Results indicated a slight increase in cohesiveness (5.36 %) and lightness (4.04 %), accompanied by a minor decrease in microencapsulation efficiency (3.32 %), yellowness (19.62 %), and chroma (18.56 %). The reconstituted microcapsules had a particle size of 4.18 ± 0.10 µm and a span of 2.81 ± 0.09. Moreover, the stored microcapsules demonstrated a low peroxide value of 5.40 ± 0.00 mq/kg and degradation of tocopherol and tocotrienol isomers (ranging from 16.45 ± 1.79–20.89 ± 1.20 %). They also remained stable under various ionic strengths and pH conditions. Post <em>in vitro</em> digestion, the microencapsulated TRF displayed higher bioaccessibility (40.81 ± 0.68 %) and release (85.77 ± 1.43 %) compared to bulk oil. These findings indicate the stability of microencapsulated TRF during storage and exposure to different ionic strengths and pH levels while enhancing bioaccessibility and release following <em>in vitro</em> digestion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 11-19"},"PeriodicalIF":3.5000,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308525000409","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Microencapsulation of hydrophobic bioactive compounds offers potential advantages for storage stability, release characteristics, and bioaccessibility. This study utilized a wall material comprising maltodextrin and starch sodium octenyl succinate in an 8:2 ratio to encapsulate a tocotrienol-rich fraction (TRF). The TRF was stabilized with an optimized treated pea protein isolate and flaxseed gum complex in a 3:1 ratio over a 13-week storage period at 40°C. Results indicated a slight increase in cohesiveness (5.36 %) and lightness (4.04 %), accompanied by a minor decrease in microencapsulation efficiency (3.32 %), yellowness (19.62 %), and chroma (18.56 %). The reconstituted microcapsules had a particle size of 4.18 ± 0.10 µm and a span of 2.81 ± 0.09. Moreover, the stored microcapsules demonstrated a low peroxide value of 5.40 ± 0.00 mq/kg and degradation of tocopherol and tocotrienol isomers (ranging from 16.45 ± 1.79–20.89 ± 1.20 %). They also remained stable under various ionic strengths and pH conditions. Post in vitro digestion, the microencapsulated TRF displayed higher bioaccessibility (40.81 ± 0.68 %) and release (85.77 ± 1.43 %) compared to bulk oil. These findings indicate the stability of microencapsulated TRF during storage and exposure to different ionic strengths and pH levels while enhancing bioaccessibility and release following in vitro digestion.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.