Effect of encapsulation on the physical properties and chemical stability of land spinach (Ipomoea reptans Poir) extract

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-10 DOI:10.1007/s10068-025-01914-y

Dian Kurniati, Yusaira Fairuz Fuad, Heni Radiani Arifin, Nandi Sukri

{"title":"Effect of encapsulation on the physical properties and chemical stability of land spinach (Ipomoea reptans Poir) extract","authors":"Dian Kurniati, Yusaira Fairuz Fuad, Heni Radiani Arifin, Nandi Sukri","doi":"10.1007/s10068-025-01914-y","DOIUrl":null,"url":null,"abstract":"<div><p>Land spinach (<i>Ipomoea reptans</i> Poir) contains polyphenols that act as antioxidants and anti-inflammatory agents. Polyphenols scavenge free radicals that induce oxidative stress, which can lead to inflammation. However, polyphenols are easily degraded by temperature, oxygen, and moisture. This study aims to determine the effect of encapsulation in maintaining chemical properties and the best physical characteristics of encapsulated land spinach. Land spinach extract is encapsulated using freeze-drying with a variation of maltodextrin and gum arabic ratio (20:80; 40:60; and 60:40). Encapsulation can protect active compounds and extend shelf life by protecting products from environmental conditions and damage. All treatments were analyzed on 0-, 7-, and 14-days of storage. Treatment with 20:80 maltodextrin:gum arabic demonstrated the finest chemical properties and stability with the lowest percentage decrease in polyphenols, antioxidants, and anti-inflammatory activities compared to other treatments. Furthermore, treatment of 20:80 maltodextrin:gum arabic had the highest encapsulation efficiency, moisture content, and yield.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2775 - 2783"},"PeriodicalIF":3.1000,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01914-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Land spinach (Ipomoea reptans Poir) contains polyphenols that act as antioxidants and anti-inflammatory agents. Polyphenols scavenge free radicals that induce oxidative stress, which can lead to inflammation. However, polyphenols are easily degraded by temperature, oxygen, and moisture. This study aims to determine the effect of encapsulation in maintaining chemical properties and the best physical characteristics of encapsulated land spinach. Land spinach extract is encapsulated using freeze-drying with a variation of maltodextrin and gum arabic ratio (20:80; 40:60; and 60:40). Encapsulation can protect active compounds and extend shelf life by protecting products from environmental conditions and damage. All treatments were analyzed on 0-, 7-, and 14-days of storage. Treatment with 20:80 maltodextrin:gum arabic demonstrated the finest chemical properties and stability with the lowest percentage decrease in polyphenols, antioxidants, and anti-inflammatory activities compared to other treatments. Furthermore, treatment of 20:80 maltodextrin:gum arabic had the highest encapsulation efficiency, moisture content, and yield.

查看原文本刊更多论文

包封对地菠菜提取物物理性质和化学稳定性的影响。

陆地菠菜（Ipomoea reptans Poir）含有多酚，可以作为抗氧化剂和抗炎剂。多酚可以清除自由基，自由基会引起氧化应激，从而导致炎症。然而，多酚很容易被温度、氧气和水分降解。本研究旨在确定包封对保持包封菠菜的化学特性和最佳物理特性的影响。土地菠菜提取物采用冷冻干燥包装，麦芽糊精和阿拉伯胶的比例(20:80；40:6 0;和比例)。封装可以通过保护产品免受环境条件和损害来保护活性化合物并延长保质期。在贮藏0、7、14天对所有处理进行分析。20:80麦芽糖糊精：阿拉伯胶的化学性质和稳定性最好，与其他处理相比，其多酚、抗氧化剂和抗炎活性的下降百分比最低。以20:80的麦芽糖糊精：阿拉伯胶处理的包封率、含水率和得率最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.