Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability

Yeasmen, Nushrat; Orsat, Valérie

doi:10.1016/j.foodres.2024.114133

Food Research International

2024

DOI: 10.1016/j.foodres.2024.114133

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Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability

Nushrat Yeasmen,

Valérie Orsat

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2024

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Cited by 4 publications

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Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

Yang,

Wang,

Zhou

et al. 2024

J Sci Food Agric

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BACKGROUNDBlackberry seeds, as a by‐product of processing, have potential bioactive substances and activities. A response surface method was used to determine the optimal conditions of blackberry seed extracts (BSEs) with high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity by ultrasound‐assisted extraction (UAE). The composition and antioxidant capacity of BSEs were further analyzed.RESULTSThe optimal conditions were material‐to‐liquid ratio of 0.07 g mL−1, ethanol concentration of 56%, extraction temperature of 39 °C and ultrasonic power of 260 W. Using these conditions, the extraction yield and total polysaccharide, phenolic and anthocyanin contents in BSEs were 0.062 g g−1 and 633.91, 36.21 and 3.07 mg g−1, respectively. The Fourier transform infrared spectra of BSEs exhibited characteristic peaks associated with polysaccharide absorption. The antioxidant capacity, DPPH and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity, and ferric reducing antioxidant power of BSEs were 1533.19, 1021.93 and 1093.38 mmol Trolox equivalent g−1, respectively. The delphinidin‐3‐O‐glucoside, paeoniflorin‐3‐O‐glucoside and cyanidin‐3‐O‐arabinoside contents in BSEs were 3.05,12.76 and 1895.90 ± 3.45 μg g−1. Five polyphenols including gallic acid, coumaric acid, ferulic acid, catechin and caffeic acid were identified and quantified in BSEs with its contents at 8850.43, 5053.26, 4984.65, 1846.91 and 192.40 μg g−1.CONCLUSIONThese results provide a method for preparing BSE containing functional components such as polysaccharides, phenols and anthocyanins through UAE, and BSEs have potential application in food industries. © 2024 Society of Chemical Industry.

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Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

Yang,

Wang,

Zhou

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Thermal and storage stability of novel nutraceuticals combining potential probiotic Limosilactobacillus fermentum strains and freeze-dried jabuticaba [Myrciaria cauliflora (Mart.) O. Berg] peel

do Nascimento,

da Silva,

de Oliveira

et al. 2024

Braz J Microbiol

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Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability

Sharma,

Yeasmen,

Orsat

2024

Food Bioscience

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Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability

Cited by 4 publications

References 52 publications

Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds

Thermal and storage stability of novel nutraceuticals combining potential probiotic Limosilactobacillus fermentum strains and freeze-dried jabuticaba [Myrciaria cauliflora (Mart.) O. Berg] peel

Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability

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