Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions

Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances... Microencapsulation of phenolic extracts of Clitoria ternatea (CT) petal flower extract through extrusion method of alginate with calcium chloride (CaCl2) was studied. Encapsulation efficiency varied in the range from 74.17 ± 0.83% to 84.87 ± 0.29% depending on the percentage of CT (5–20%), alginate (1–2%), and CaCl2 (1.5–5%). The results showed that the optimized condition of CT-loaded alginate beads (CT beads) was as follows: 10% CT, 1.5% alginate, and 3% CaCl2 (w/v). Under this condition, the maximal antioxidant capacity of 11.76 ± 0.07 mg gallic acid equivalent/gbeads and the encapsulation efficiency of 84.83 ± 0.40% were obtained. The microencapsulation was found to have smooth surface shape with a particle size distribution of 985 ± 0.53 μm and improve the thermal stability with 188 °C. There was the absence of chemical interactions between CT and alginate as verified by using FT-IR. The microencapsulation of CT significantly retains higher amount of polyphenols and improves antioxidant capacity, pancreatic α-amylase inhibitory activity, and bile acid binding after the gastrointestinal digestion. This study provides a novel food-grade encapsulation formulation to improve the stability as well as the biological activity of plant polyphenols. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.039
Publisher site
See Article on Publisher Site

Abstract

Microencapsulation of phenolic extracts of Clitoria ternatea (CT) petal flower extract through extrusion method of alginate with calcium chloride (CaCl2) was studied. Encapsulation efficiency varied in the range from 74.17 ± 0.83% to 84.87 ± 0.29% depending on the percentage of CT (5–20%), alginate (1–2%), and CaCl2 (1.5–5%). The results showed that the optimized condition of CT-loaded alginate beads (CT beads) was as follows: 10% CT, 1.5% alginate, and 3% CaCl2 (w/v). Under this condition, the maximal antioxidant capacity of 11.76 ± 0.07 mg gallic acid equivalent/gbeads and the encapsulation efficiency of 84.83 ± 0.40% were obtained. The microencapsulation was found to have smooth surface shape with a particle size distribution of 985 ± 0.53 μm and improve the thermal stability with 188 °C. There was the absence of chemical interactions between CT and alginate as verified by using FT-IR. The microencapsulation of CT significantly retains higher amount of polyphenols and improves antioxidant capacity, pancreatic α-amylase inhibitory activity, and bile acid binding after the gastrointestinal digestion. This study provides a novel food-grade encapsulation formulation to improve the stability as well as the biological activity of plant polyphenols.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

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