Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities

Abstract

The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

“…for ABTS and DPPH, respectively). This agrees with the results reported by Sarabandi et al [53], in which an encapsulated eggplant peel extract produced with MD had higher antioxidant capacity than that with AG, while Abdel-Aty et al [54] found that the use of gum and maltodextrin as microencapsulation coats favored the retention of antioxidant compounds such as the phenolic content of garden cress. Furthermore, the selection of coating material has a considerable impact on the properties of the encapsulates including solubility, stability, and quality.…”

“…for ABTS and DPPH, respectively). This agrees with the results reported by Sarabandi et al [53], in which an encapsulated eggplant peel extract produced with MD had higher antioxidant capacity than that with AG, while Abdel-Aty et al [54] found that the use of gum and maltodextrin as microencapsulation coats favored the retention of antioxidant The infusion of plants is a relevant extraction method that eliminates the use of organic solvents. In addition, by obtaining nontoxic extracts with antioxidant capacity through this method, the isolation and purification of the antioxidant compounds is unnecessary [49].…”

Development of chia gum/alginate-polymer support for horseradish peroxidase immobilization and its application in phenolic removal

“…While the initial thermal degradation of the ACG-HRP occurred between 145 and 275 °C and caused a lesser mass loss of 2–9%. The initial mass loss is caused by removing the water/moisture entrapped in the molecular structure 35 . Additionally, the second mass decomposition was found around 240–335 °C for ACG-complex and 275–375 °C for ACG-HRP, and they retained 71 and 80% of their weights, respectively.…”

Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

“…#Approximate position of Figure 1# PDI demonstrates the degree for homogeneity and uniformity in distribution of particle size [22]. The PDI values for nanocapsulation of OEO and BEO were 0.376 ± 0.051 and 0.346 ± 0.028 as well as no signi cant difference was observed between these substances.…”