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.
Food Hydrocolloids – Elsevier
Published: Dec 1, 2016
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