Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs

Wang, Hengpeng; Gao, Sumin; Zhang, Di; Wang, Yinlan; Jiang, Songsong; Li, Bing; Wu, Danxuan; Lv, Guanhua; Zou, Xiaobo; Meng, Xiangren

doi:10.1016/j.lwt.2022.113911

Cited by 11 publications

(3 citation statements)

References 61 publications

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“…According to a previous study [24], the SDS-PAGE analysis of chicken in different cooking treatments before and after in vitro GI digestion was carried out using a 5% stacking gel and a 12% separating gel. In addition, the intensities of the chicken protein bands were measured using ImageJ (NIH, Bethesda, MD, USA).…”

Section: Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (S...mentioning

confidence: 99%

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Lv,

Wang,

Wei

et al. 2023

Foods

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Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix structure of chicken protein into a β-sheet structure and resulted in lower protein gastrointestinal digestibility (p < 0.05), whereas roasted chicken exhibited moderate digestibility. Further, the impact of residual undigested chicken protein on the intestinal flora fermentation was assessed. During the fermentation process, roasted chicken generated the highest number of new intestinal flora species (49 species), exhibiting the highest Chao 1 index (356.20) and a relatively low Simpson index (0.88). Its relative abundance of Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.

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Section: Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (S...mentioning

confidence: 99%

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Lv,

Wang,

Wei

et al. 2023

Foods

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“…Examples include extracts of banana pulp and peel [11], green tea [12], butterfly pea flower [13], brasella rubra [8], propolis [14], carrot [15], aronia [16], mint polyphenols [17], and pomegranate peel [18]. Pure substances such as glucose [6,19], fructose [19], combinations of glucose and fructose [19], magnesium sulfate and calcium lactate [20,21], zinc sulfate [22], curcumin [23], vitamin B12 [24], soluble fiber [25], and catechin hydrate and curcumin [26] are included in the second group. Oils and oleoresins, such as orange peel oil [27], cardamom oleoresin [9,28], capsicum oleoresin [29], and ginger oleoresin [30], are included in the third group.…”

Section: Introductionmentioning

confidence: 99%

Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization

Chezanoglou

Goula

2023

Applied Sciences

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Recently, there has been much interest in the phenolics of pomegranate peels because of their health-promoting effects. The incorporation of encapsulated phenolic extracts in functional foods, beverages, and dietary supplements can enhance their nutritional and health benefits. This paper aims to provide an overview of the encapsulation of pomegranate peel phenolic extract by co-crystallization, focusing on the properties of the encapsulated extract. Pomegranate peel extract encapsulated in sucrose by co-crystallization under conditions determined in our previous work is characterized by evaluating its properties—moisture content, solubility, bulk density, hygroscopicity, color, degree of encapsulation (using thermograms), crystallinity (using X-ray scattering), microstructure (with scanning electron microscopy), and storage stability in terms of total phenolic content and antioxidant activity. The co-crystallized powder had a low moisture content (0.59%) and hygroscopicity (0.011%) and a high bulk density (0.803 g/cm3) and solubility (61 s). Its total phenolic content decreased by only 0.56% after storage at 60 °C for 45 days, whereas its antioxidant activity was maintained at levels higher than 84%. The differential scanning calorimetry and X-ray scattering techniques proved the successful encapsulation in the sucrose matrix and the fact that the extract remained liquid inside the porosity of the sucrose crystals.

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“…It also has advantages such as the ability to transform liquid form (core material) to powdered form without drying, and the agglomerate structure ensures direct tableting characteristics of the substance, which is beneficial to the candy and pharmaceutical industries [ 8 ]. The encapsulation of plant components in sucrose through the co-crystallization process has been reported for pomegranate peel extract [ 9 ], aqueous ethanol extract of unused Chokeberries [ 10 ], carotenoids [ 11 ], catechin or curcumin [ 12 ], soluble fiber [ 13 ], catechin or curcumin pre-emulsified with soybean protein isolate [ 12 ], ginger oleoresin [ 14 ], and Securigera securidaca seed extract [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Ali

Dash²,

Pandey

et al. 2023

Molecules

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Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose’s functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.

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Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs

Cited by 11 publications

References 61 publications

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

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