Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Abstract

Bougainvillea spectabilis extract (BSE), a rich source of bioactive compounds like phenolic, flavonoid, and anthocyanin, was used for encapsulation with Urtica dioica L. seed gum. The extract was obtained using shaking, bath, and probe ultrasound. The results showed that probe ultrasound extract was more efficient, as reflected by the higher value of total phenolic (4354.15 mg GAE/100 g FW), flavonoid (2431.25 mg CE/100 g FW), and anthocyanin content (106.57 mg CGE/100 g FW). BSE was encapsulated in U. dioica L. seed gum at 1:1 and 1:2 core to coating ratio. In both DPPH radical scavenging and FRAP assay, higher antioxidant activity was observed in the encapsulated extract than in the free extract. Encapsulated extracts exhibited 87.9 nm average diameter (polydispersity index below 0.23) and negative zeta potential. The average minimum inhibitory concentration (MIC) of nanoparticles against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica was 112.5, 87.5, 112.5, and 87.5 μg/ml, respectively, while MIC of the free extract against S. aureus and E. coli was 150 and 125 μg/ml, respectively. The phenolic compounds are gradually released from the nanoparticles in the gastric and small intestine phase, whereas free extract released phenolic compounds quickly after entering the gastric phase. Considering antioxidant/antimicrobial activity and release properties, nanoparticles with a 1:1 ratio of core to coating had the potential to use as an effective natural preservative agent in food products besides the delivery of bioactive compounds to the human body.

Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

“…The higher antibacterial activity was observed in nanoencapsulated form. The higher MIC and MBC of encapsulated form than a pure form of bioactive compounds were also reported by Fazly Bazzaz et al (2018) for SLN of Eugenia caryophyllata EO (Fazly Bazzaz et al, 2018), and Kenari and Razavi (2022) for encapsulated Bougainvillea spectabilis extract. Battisti et al (2021) assessed the antimicrobial effect of micro‐ and nanoparticles of tea tree essential oils.…”

“…The minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of free and nanoencapsulated CEO against bacterial strains ( Escherichia coli ATCC 10799 and Listeria monocytogenes ATCC 19115) were determined according to Kenari and Razavi (2022). The antioxidant activity of free and encapsulated EO was assessed using DPPH radical scavenging method.…”

“…Encapsulation, especially solid lipid nanoparticles (SLN), is a good strategy to improve dispersibility, physical and thermal stability, control the release rate of bioactive compounds, and retain the aroma. SLNs are colloidal carrier systems composed of high‐melting‐point lipids such as triglycerides, fatty acids, waxes, hard fats, and partial glycerides, as a solid core coated by surfactants (Kenari & Razavi, 2022; Pandit et al, 2016).…”

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

“…On the other hand, bioactive compounds may not have the necessary bioavailability to reach target tissues in the body and rapidly undergo degradation under many types of storage, processing, or the gastrointestinal environment, due to oxygen, temperature, pH, light, and enzyme exposure. The possible effectiveness of bioactive compounds depends on their bioavailability, and, for these reasons, this is an obstacle to overcome [ 121 , 122 ].…”

Evaluation of antioxidant properties of nanoencapsulated sage (Salvia officinalis L.) extract in biopolymer coating based on whey protein isolate and Qodumeh Shahri (Lepidium perfoliatum) seed gum to increase the oxidative stability of sunflower oil

“…Although synthetic antioxidants are attractive due to their low cost, wide availability, great stability, and effectiveness, their use is limited as they may generate health risks, gastrointestinal tract problem, and cancer risk (Xu et al, 2021). Today, there is growing interest to explore natural antioxidants like plant extracts which provide higher antioxidant activity, and improved sensory properties (Kenari & Razavi, 2022; Wang et al, 2020).…”