Delivering polyphenols for healthy ageing

Abstract

There is a growing demand for delivery of antioxidants through functional foods with the concomitant challenge of protecting their bioactivity during food processing and subsequent passage through the gastrointestinal tract. This study focuses on the retention of antioxidant activity of polyphenolic antioxidants after encapsulation/spray-drying. The polyphenolic compounds present in grape-seed extract (GSE), apple polyphenol extract (APE) and olive-leaf extract (OLE) were analysed by chromatographic methods. Catechin, epicatechin and gallic acid were identified in GSE and APE. Oleorupein is the major compound found in OLE. Total polyphenol content was found to be the highest in APE followed by GSE and OLE. These extracts were encapsulated using protein-lipid emulsions and subsequently spray-dried. Optical microscopy and particle size distribution analysis indicated the sphericity and uniform size distribution pattern of the dry particles. Radical scavenging activity studies demonstrated significant retention of antioxidant activity after the encapsulation and spray-drying process.

Starch Hydrolase Inhibitors from Edible Plants

“…Olive leaf extract could form an inclusion complex with ß-cyclodextrin upon mixing in aqueous media and subsequently dehydrated by freezedrying (Mourtzinos, Salta, Yannakopoulou, Chiou, & Karathanos, 2007). Alternatively, olive leaf extract could be encapsulated in chitosan by spray drying (Kosaraju, Labbett, Emin, Konczak, & Lundin, 2008). Grape seeds could inhibit both of a-glucosidase and a-amylase because of its high contents of proanthocyanidins .…”

Flavonoids as Anti-Inflammatory and Analgesic Drugs: Mechanisms of Action and Perspectives in the Development of Pharmaceutical Forms

“…Chitosan has also been used as a wall material in spray-drying of olive leaf extract (OLE) [145]. Another wall material successfully used for encapsulation of polyphenol was the protein-lipid (sodium caseinate-soy lecithin) emulsion, which has been used in spray-drying of grape seed extract, apple polyphenol extract, and olive leaf extract [146]. Therefore, there is an increase in groups attempting to develop gastro-resistant formulations containing flavonoids to increase their availability.…”

Effect of spray drying and storage on the stability of bayberry polyphenols

“…As polyphenols are a group of phytochemicals sensitive to heat processing, spray drying might have the potential for the encapsulation of bayberry polyphenols. This technique has been successfully used for the encapsulation of a number of polyphenol rich materials, including black carrot extract (Ersus & Yurdagel, 2007), Hibiscus sabdariffa L. extract (Chiou & Langrish, 2007), soybean extract (Georgetti, Casagrande, Souza, Oliveira, & Fonseca, 2008), grape seed, apple and olive leaf extracts (Kosaraju, Labbett, Emin, Konczak, & Lundin, 2008), and procyanidins (Zhang, Mou, & Du, 2007).…”