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

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dc.authorid0000-0002-6240-8381
dc.authorid0000-0002-5156-4901
dc.authorid0000-0002-2073-8075
dc.authorid0000-0002-4042-0988
dc.authorid0000-0002-1810-8154
dc.authorid0000-0002-3800-4774
dc.contributor.authorŞensu, Eda
dc.contributor.authorAltuntaş, Ümit
dc.contributor.authorGültekin Özgüven, Mine
dc.contributor.authorDuran, Ayhan
dc.contributor.authorÖzçelik, Beraat
dc.contributor.authorYücetepe, Aysun
dc.date.accessioned2024-11-14T05:31:22Z
dc.date.available2024-11-14T05:31:22Z
dc.date.issued2024
dc.departmentMühendislik Fakültesi
dc.description.abstractIn 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.
dc.identifier.doi10.1007/s11694-024-02927-7
dc.identifier.issn2193-4126
dc.identifier.scopusqualityQ1
dc.identifier.urihttps:/dx.doi.org/10.1007/s11694-024-02927-7
dc.identifier.urihttps://hdl.handle.net/20.500.12451/12631
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectACE Inhibitory Activity
dc.subjectCoacervate
dc.subjectEncapsulation
dc.subjectIn Vitro Digestion
dc.subjectLiposome
dc.subjectA-amylase Inhibitory
dc.titleMicro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion
dc.typeArticle

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