Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-12-12 DOI:10.1515/ijfe-2022-0202

R. Sasikumar, Paras Sharma, A. Jaiswal

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引用次数: 1

Abstract

Abstract The present study aimed at developing novel encapsulate materials of calcium-alginate and β-lactoglobulin complex for polyphenols using the jet-flow nozzle vibration method. Encapsulated microbeads were characterized using SEM, FTIR, DSC, and MSI. The encapsulation efficiency of the microbeads varied depending upon the coating material in the range of 74.17–84.87%. Calcium-alginate-β-lactoglobulin microbeads (CABM) exhibited a smooth surface and uniform shape with an average particle size of 1053.73 nm. CABM also showed better thermal and storage stabilities as compared to calcium alginate microbeads. The CABM resulted in excellent target release of polyphenols (84%) in the intestine, which was more than 3-fold the bio-accessibility offered by free polyphenol powder. Further study on individual phenolic acids after simulated in-vitro digestion (SIVD), photo-oxidative and osmotic stress revealed that CABM significantly retained a higher amount of polyphenols and exhibited improved antioxidant capacity after SIVD environment, and may have high industrial application for nutraceutical production.

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海藻酸盐和β-乳球蛋白基质作为壁材包埋多酚，提高效率和稳定性

摘要本研究旨在利用射流喷嘴振动法制备海藻酸钙- β-乳球蛋白复合物多酚包封材料。采用扫描电镜(SEM)、红外光谱(FTIR)、差示量热分析(DSC)和微细扫描(MSI)对微珠进行了表征。微珠的包封率随包封材料的不同而变化，包封率在74.17 ~ 84.87%之间。海藻酸钙-β-乳球蛋白微球(CABM)表面光滑，形状均匀，平均粒径为1053.73 nm。与海藻酸钙微球相比，CABM还表现出更好的热稳定性和储存稳定性。CABM可使多酚在肠道内的靶释放率达到84%，是游离多酚粉末的3倍以上。在体外模拟消化(SIVD)、光氧化和渗透胁迫下对单个酚酸的进一步研究表明，经过SIVD环境后，CABM显著保留了更多的多酚，并表现出更强的抗氧化能力，可能在营养保健产品的工业生产中具有很高的应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.