Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs

Tomé, Alessandra Cristina; Silva, Flávio Alves da

doi:10.1016/j.fhfh.2021.100051

Cited by 15 publications

(5 citation statements)

References 44 publications

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“…Finally, the determination of encapsulation efficiency was performed based on total phenol content [ 51 ] by diluting 0.5 g of sample (purified and nanoencapsulated propolis) in 20 mL of 80% methanol and then obtaining the supernatant by centrifugation at 3000 rpm for 15 min in a TDL-5M refrigerated centrifuge (BIORIDGE, Shanghai, China). Gallic acid (Merck, Darmstadt, Germany) was used for the calibration curve, and readings were taken at 755 nm.…”

Section: Methodsmentioning

confidence: 99%

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

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Section: Methodsmentioning

confidence: 99%

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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“…Encapsulation efficiency was determined based on the content of total phenolic compounds [2,27]. A total of 0.5 g of microencapsulates was dissolved in 20 mL of 80% methanol, then centrifuged at 3000 RPM for 15 min to obtain the supernatant.…”

Section: Encapsulation Efficiency Yield Hygroscopicity and Solubility...mentioning

confidence: 99%

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2023

Foods

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Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

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“…The encapsulation efficiency of MBE was 78.59±0.01%, which is considered high efficiency. According to the studies carried out by Tomé et al [47], encapsulation efficiency of hydroethanolic extracts of basil, parsley, rosemary, thyme, chervil varied from 68.24% to 93.39%, with higher results for rosemary. The high encapsulation efficiency of MBE demonstrates the formation of stable interactions between the reactive sites of Alg and BE.…”

Section: Figurementioning

confidence: 99%

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

Popescu¹,

Cojocari²,

Lung³

et al. 2023

Preprint

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Cream cheese presents a favorable environment for the growth of pathogenic and spoilage microorganisms. The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil extracts (BE) with significant antioxidant activity (644.75±21.37 mM Trolox/g DW) and inhibitory effect against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The basil extract was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59±0.01%. SEM and FTIR analyzes demonstrated the existence of weak physical interactions between the components. In the optimal concentration range of 0.6-0.9% MBE determined the inhibition of the post-fermentation process and the improvement of the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days. The influence of storage period and MBE concentration on texture parameters, pH and sensory analysis (overall acceptability) were evaluated by mutual information analysis.

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Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs

Cited by 15 publications

References 44 publications

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

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