Bael (Aegle marmelos L. Correa) fruit extracts encapsulated alginate nanoparticles as a potential dietary supplement with improved bioactivities

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2023-11-13 DOI:10.1111/1750-3841.16827

Nayomi Deshani De Silva, Anoja Priyadarshani Attanayake, Desiree Nedra Karunaratne, Liyanage Dona Ashanti Menuka Arawwawala, Geethi Kaushalya Pamunuwa

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引用次数: 0

Abstract

Nanoencapsulated bael fruit (Aegle marmelos L. Correa (Family: Rutaceae)) extracts reveal novel prospects in the development of dietary supplements with improved biological activities in the field of the food industry. The main objectives of this study were to prepare and characterize aqueous, ethanol, 50% ethanol, and 50% acetone extracts of bael fruit encapsulated alginate nanoparticles and investigate the effect of encapsulation on in vitro release of polyphenols, antidiabetic, antioxidant, and anti-inflammatory activities, and their stability. Bael fruit extracts encapsulated alginate nanoparticles were prepared using the ionic gelation method. Characterization, in vitro release profiles of polyphenols, determination of antidiabetic, anti-inflammatory, antioxidant activity, and accelerated stability were conducted. The results of the characterization confirmed the successful encapsulation of extracts of bael fruit in the alginate matrix. The aqueous extract of bael fruit encapsulated alginate nanoparticles exhibited a more controlled slow-release profile, accounting for 21.82% ± 1.17% and 48.14% ± 0.52% of polyphenols at solutions of pH 1.2 and pH 6.8, respectively. In general, the results of the bioactivity assessment suggested that nanoencapsulation could facilitate the enhancement of its antidiabetic, antioxidant, and anti-inflammatory properties. The results of thermogravimetric analysis and thin layer chromatography fingerprint showed the stability of aqueous bael fruit extract encapsulated alginate nanoparticles at 27 and 4°C over a month. In summary, the results of this study revealed the potency of nanoencapsulated aqueous extract of bael fruit to develop a dietary supplement with improved antidiabetic, antioxidant, and anti-inflammatory activities.

Practical Application

The encapsulation of bael fruit extracts into a nanocarrier enhances bioactivities and promotes the controlled release of bioactive compounds. This could be useful in the future food industry, based on scientifically proven data, and inspire the market by means of the development of dietary supplements. Overall, the results would facilitate the formulation of novel commercially elegant nanoencapsulated dietary supplements with improved potential to manage a healthy life.

查看原文本刊更多论文

Bael (Aegle marmelos L. Correa)水果提取物包封海藻酸盐纳米颗粒作为潜在的膳食补充剂具有改善的生物活性。

摘要纳米包封海枣(agle marmelos L. Correa，芸香科)提取物在食品工业领域具有良好的生物活性，在膳食补充剂的开发方面具有新的前景。本研究的主要目的是制备和表征bael果包封藻酸盐纳米颗粒的水、乙醇、50%乙醇和50%丙酮提取物，并研究包封对多酚类物质体外释放、抗糖尿病、抗氧化和抗炎活性的影响及其稳定性。采用离子凝胶法制备了百耳果提取物包封藻酸盐纳米颗粒。进行了多酚的表征、体外释放谱、抗糖尿病、抗炎、抗氧化活性和加速稳定性的测定。表征结果证实了bael果提取物在海藻酸盐基质中的包封成功。在pH为1.2和pH为6.8的条件下，bael果包封藻酸盐纳米颗粒水提物的多酚含量分别为21.82%±1.17%和48.14%±0.52%，缓释效果较好。总体而言，生物活性评价结果表明，纳米胶囊化可以增强其抗糖尿病、抗氧化和抗炎的特性。热重分析和薄层指纹图谱结果表明，在27°C和4°C条件下，包封藻酸盐纳米颗粒的水bael果提取物具有一个月的稳定性。综上所述，本研究的结果揭示了bael果纳米胶囊水提取物的潜力，可以开发出一种具有改善抗糖尿病、抗氧化和抗炎活性的膳食补充剂。实际应用:将枸杞子提取物包封成纳米载体，可以提高生物活性，促进生物活性物质的控释。基于科学证明的数据，这在未来的食品工业中可能是有用的，并通过开发膳食补充剂来激励市场。总的来说，这些结果将促进新型商业上优雅的纳米胶囊膳食补充剂的配方，提高管理健康生活的潜力。

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

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.