Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)

Rosa, Cleonice Gonçalves da; Borges, Caroline Dellinghausen; Zambiazi, Rui Carlos; Rutz, Josiane Kuhn; Luz, Suzane Rickes da; Krumreich, Fernanda Döring; Benvenutti, Edílson V.; Nunes, Michael Ramos

doi:10.1016/j.lwt.2014.03.042

Cited by 75 publications

(57 citation statements)

References 24 publications

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“…The protection of polymeric capsule for each extract and encapsulation were also confirmed, as microcapsules of Flourensia extracts presented lower mass loss when compared with that of neat alginate capsules (Fig. 2b) (da Rosa et al, 2014). This effect was more evident for the microcapsules of F. microphylla (Fig.…”

Section: Thermal Analysissupporting

confidence: 55%

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

Rodríguez

Puente-Romero

Jiménez

et al. 2019

Industrial Crops and Products

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A B S T R A C TRecently, some species of the genus Flourensia have been identified by their potential health effects (e.g. antiinflammatory and apoptotic). Encapsulation of plant extracts is a process that can allow an adequate dosage administration, as well as to protect bioactive compounds and improve their controlled release in the gastrointestinal (GI) system. Therefore, the aims of this work were: to microencapsulate the ethanol extracts of F. cernua, F. microphylla, and F. retinophylla; and to evaluate the controlled release of the microencapsuled extracts in an in vitro GI system. Leaves of Flourensia spp. were collected in wild sites of Coahuila State, and the ethanol extracts were obtained by the Soxhlet method. The encapsulation was performed by the gelation technique, using alginate. The microcapsules formed were characterized in terms of total phenol content (Folin-Ciocalteu method), antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic) diammonium acid (ABTS), and the ferric reducing antioxidant power (FRAP) assays, scanning electron microscopy (SEM), and thermal analysis, and in vitro GI digestion. The microcapsules were found to have spherical-shape and a micro-scale dimension in the range of 2.1-68.8 μm. Also, the built of microcapsules was confirmed by the appearance of an exothermic peak centered at˜600°C in the DSC analysis. F. microphylla noted for its strong antioxidant activity, even in its encapsulated form. In the gastric system the extracts of fresh microcapsules were released from 7.7% to 14.5%, while values of 26.5% to 53.3% were observed for those dried. For the intestinal system, the higher release was observed for dried microcapsules (59.9% to 78.4%) than for those fresh (26.3% to 30.2%). Thus, it was demonstrated that the alginate microcapsule protected the extracts until they were delivered to the target site in the GI model, and this effect was better with the dried microcapsules of Flourensia spp. This study would set the guide for the application of Flourensia spp. extracts in order to take advantage of their benefits to human health.

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Section: Thermal Analysissupporting

confidence: 55%

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

Rodríguez

Puente-Romero

Jiménez

et al. 2019

Industrial Crops and Products

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“…= (initial absorbance − final absorbance) ∕initial absorbance × 100 F I G U R E 1 Image from scanning electron microscopy (SEM) of encapsulated polyphenolic extract of lime waste and hesperidin; (a): [CAP/LBE/ SCMC], (b): [CAP/LBE/Xanthan], and (c):[CAP/LBE/SDBS]; CAP, cellulose acetate phthalate; LBE, lime by-product extract; SCMC, sodium carboxy methyl cellulose; SDBS, sodium dodecyl benzene sulfonate calculated through the following equation(Robert et al, 2015;da Rosa et al, 2014;Sansone et al, 2009):Morphology, particle-diameter mean analysis, and percentage of water dissolution…”

mentioning

confidence: 99%

Loading lime by‐product into derivative cellulose carrier for food enrichment

Afkhami

Goli

Keramat

2019

Food Science & Nutrition

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The objective here is to enrich orange juice through encapsulated lime by‐product extract (LBE) through freeze‐drying, in order to increase lime by‐product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%–70% range. The encapsulation method was satisfactory. The particle size is within 10–21 μm range, and differences between all treatments were statistically notable ( p < 0.05). The lack of melting peaks in the thermal profiles by differential scanning calorimeter (DSC) of microparticles confirmed that hesperidin was well embedded in the polymeric cover. According to the sensory evaluations of orange juice which was enriched with LBE microparticles, the bitter taste was not perceived in some treatments.

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“…Thus, there is a consistent need of natural antioxidants that may lead to diversified beneficial effects. Reports also showed that polyphenolic molecules oxidize easily due to the presence of unsaturated bonds and bring structural changes in the presence of heat, moisture, light, and oxygen (da Rosa et al, 2014). Polyphenols in food are greatly affected by acidic, alkaline, and enzymatic conditions of the gastrointestinal system, and thus, its bioavailability has become a matter of debate.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of controlled released polyphenol rich micro‐encapsulate ofMurraya koenigiibark extract

Dadwal

Bhatt

Joshi

et al. 2020

J Food Process Preserv

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Electrostatic extrusion-based microencapsulation technique is recognized for improving delivery, stability, and bioavailability of polyphenols. In the present study, extracts of Murraya koenigii (L.) Spreng., bark, fruit pulp, fruit seed, and leaves were analyzed for polyphenolic content. Bark extract exhibited maximum phenolics How to cite this article: Dadwal V, Bhatt S, Joshi R, Gupta M. Development and characterization of controlled released polyphenol rich micro-encapsulate of Murraya koenigii bark extract. J Food Process Preserv. 2020;44:e14438. https://doi.

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Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)

Cited by 75 publications

References 24 publications

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

Loading lime by‐product into derivative cellulose carrier for food enrichment

Development and characterization of controlled released polyphenol rich micro‐encapsulate ofMurraya koenigiibark extract

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