Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability-Reference-Cited by-同舟云学术

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

Published:2022-12-12 Issue:1-2 Volume:19 Page:1-13
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Sasikumar Raju¹,Sharma Paras²,Jaiswal Amit K.³

Affiliation:

1. Department of Agribusiness Management and Food Technology , North-Eastern Hill University (NEHU), Tura Campus , Chasingre-794002 , Tura , WGH , Meghalaya , India

2. Department of Food Technology, Mizoram University , Aizawl-796004 , Mizoram , India

3. School of Food Science and Environmental Health , Technological University Dublin–City Campus , Central Quad, Grangegorman , Dublin D07 ADY7 , Ireland

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.

Funder

Science and Engineering Research Board

Unassigned

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2022-0202/pdf

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