Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion

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Küçük Resim

Tarih

2024

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Springer

Erişim Hakkı

info:eu-repo/semantics/embargoedAccess

Özet

In this study, micro-capsules (by complex coacervation) and nano-capsules (by liposomal encapsulation) containing phenolic extracts from jujube peel (PEJP) were compared in terms of changes in encapsulation efficiency, phenolic and anthocyanin content and antioxidant, angiotensin converting-I enzyme (ACE) inhibitory and ?-amylase inhibitory activities before and after in vitro digestion. According to the results, micro-capsules were prepared with a biopolymer ratio of 0.125:1:1 (PEJP: WPI: GA) at pH 3.4, while nano-capsules were obtained using 1% lecithin and 0.4% chitosan at pH 3.4. Nano-capsules had higher encapsulation efficiency (74.27%) than micro-capsules (67.34%). In contrast, total phenolic content of PEJP was preserved better in micro-capsules before and after in vitro digestion compared with nano-capsules. The highest total monomeric anthocyanin content remained in the undigested micro-capsules and in the digested nano-capsules. Micro-capsules exhibited a stronger antioxidant activity than those of nano-capsules with PEJP with both DPPH and CUPRAC assays. After in vitro intestinal digestion, micro-capsules with PEJP exhibited the highest ACE inhibitory activity (80.00 ± 2.50%) and ?-amylase inhibitory (48.31 ± 0.84%) activity. Considering all these results, micro-capsules protected phenolics better than nano-capsules. The stability of phenolics based foods can be protected by microencapsulation. Also, microencapsulants including phenolics can be added to cosmetic and food supplements.

Açıklama

Anahtar Kelimeler

ACE Inhibitory Activity, Coacervate, Encapsulation, In Vitro Digestion, Liposome, A-amylase Inhibitory

Kaynak

Journal of Food Measurement and Characterization

WoS Q Değeri

N/A

Scopus Q Değeri

Q1

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