Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Abstract

BACKGROUND: Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, owing to their low water solubility and bioaccessibility, they are not being utilized to their full potential. The goal of this research is to assess the impact of encapsulation on hesperetin (HTa model orange polyphenol) water solubility, antioxidant activity, and in vitro bioaccessibility.RESULTS: In this study, a citrus flavonoid aglycone, HT, was encapsulated within water-dispersible colloidal complexes (d = 350 ± 8 nm) formed by electrostatic attraction of pea protein isolate and high-methoxyl pectin at a mixing ratio of 1:1 (v/v) and pH 4. The maximum amount of HT that could be dispersed in water was much higher for the encapsulated form (99 ± 7 ∼g mL −1 ) than the non-encapsulated form (<10 ∼g mL −1 ). The radical scavenging activity of the encapsulated HT (>90%, pH 4) was much higher than the non-encapsulated form (<15% at pH 4 or 7). The in vitro bioaccessibility of encapsulated HT (27 ± 7%) was also much higher than the non-encapsulated form (<7%).CONCLUSION: These results suggest that a well-designed, biopolymer-based delivery system may improve the effective incorporation of HT, and potentially other orange pomace polyphenols, into food and beverage products. This could provide an additional high-value use for orange juicing by-products while introducing a new nutraceutical product to the food and beverage industry.

Nanophytosomes of hesperidin and of hesperetin: Preparation, characterization, and in vivo evaluation

“…It can be concluded that hesperidin and hesperetin were no longer in crystal form after the complexation process, and products were in amorphous form. Previous studies have also claimed similar conclusions 38,39 . The DSC results of HtPC or HdPC confirmed that crystallinity of drugs was lost during complexation and drugs associated with Phospholipon 90G in the complex.…”

“…Previous studies have also claimed similar conclusions. 38,39 The DSC results of HtPC or HdPC confirmed that crystallinity of drugs was lost during complexation and drugs associated with Phospholipon 90G in the complex. Other studies also showed the same results as presented in this study.…”

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

“…The application of pea proteins in the emulsification and encapsulation of food bioactive ingredients has been recently summarized [ 186 ]. Recent investigations have studied the application of pea proteins as the single carrier or in combination with other biopolymers for the encapsulation of polyphenols, such as curcumin, quercetin, resveratrol, and hesperidin [ 187 , 188 , 189 , 190 ]. For instance, pea protein isolate (PPI) was successfully used as a nanocarrier for encapsulation of lipophilic polyphenols, such as curcumin, quercetin, and resveratrol [ 190 ].…”

“…After loading into the PPI, the environmental stability of three polyphenols towards UV light and thermal processing was enhanced, and the antioxidant potential of three polyphenols was also improved. In addition, PPI could be combined with high methoxylated pectin (HMP) to form electrostatic nanocomplexes for the encapsulation of quercetin and hesperetin [ 187 , 188 ]. The optimal conditions required for electrostatic nanocomplex formation were a 1:1 ratio of PPI to HMP and a pH of 4, which greatly increased the solubility, bioaccessibility, and antioxidant activity of hesperetin [ 187 ].…”

“…In addition, PPI could be combined with high methoxylated pectin (HMP) to form electrostatic nanocomplexes for the encapsulation of quercetin and hesperetin [ 187 , 188 ]. The optimal conditions required for electrostatic nanocomplex formation were a 1:1 ratio of PPI to HMP and a pH of 4, which greatly increased the solubility, bioaccessibility, and antioxidant activity of hesperetin [ 187 ]. Another study investigated the encapsulation efficiency, antioxidant properties, stability, and release of quercetin (Que) encapsulated in soluble PPI-HMP nanocomplexes fabricated at pH 5 and pH 6 [ 188 ].…”