Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate

Hu, Yan; Li, Yan; Zhang, Wenlin; Kou, Guangning; Zhou, Zhiqin

doi:10.1016/j.foodhyd.2017.10.037

Cited by 96 publications

(46 citation statements)

References 46 publications

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“…In contrast to HE with its rough surface and irregular shapes, HM was relatively spherical in shape but with a collapsed surface, which is believed to result from rapid water evaporation and uneven shrinkage of the wall materials during air-drying. 24 Similar morphology has been reported in grape extract-loaded microcapsules produced by spray-drying. 19 No significant difference was found in the particle sizes of HE and HM, although more variations were observed in HE (Figure 1).…”

Section: Statisticssupporting

confidence: 70%

“…Figure shows the SEM images of spray‐dried HE and HM at different magnifications. In contrast to HE with its rough surface and irregular shapes, HM was relatively spherical in shape but with a collapsed surface, which is believed to result from rapid water evaporation and uneven shrinkage of the wall materials during air‐drying . Similar morphology has been reported in grape extract‐loaded microcapsules produced by spray‐drying .…”

Section: Resultsmentioning

confidence: 67%

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Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Tang

Yang

et al. 2019

Coloration Technology

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Henna (Lawsonia inermis L.) leaves have been widely used as a natural plant colorant for hair dyeing and body art. However, the utilisation of henna dye extract in commercial colour cosmetics is compromised by its potential harmful effects to humans. This study demonstrates that spray‐drying encapsulation using maltodextrin and gum arabic as biocompatible polymeric carriers can be used as a promising strategy to detoxify henna dye extract while maintaining its hair dyeing efficiency for cosmetics. Henna extract‐loaded microcapsules with an average particle size of 4.1 μm were prepared with an excellent encapsulation efficiency (98.4%) and a negative zeta potential (−34.4 mV). The morphology and physicochemical properties of the microcapsules were characterised by comparison with a spray‐dried sample of neat henna extract. The in vitro toxicological results showed that the microencapsulation process significantly reduced the contact toxicity of henna extract towards human epidermal keratinocytes as well as to the eyes and skin. The encapsulated henna extract also exhibited improved storage stability at three different temperatures (4, 25 and 50°C) for 14 days. Furthermore, the microcapsules demonstrated satisfactory hair dyeing efficiency as natural colorants with good colour fastness towards light and washing.

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Section: Statisticssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 67%

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Tang

Yang

et al. 2019

Coloration Technology

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show abstract

“…Thus, the flavonoid content showed a direct correlation with the total phenolic and antioxidant content in all the samples. Yan, Zhang, Kou & Zhou also found that microcapsules preserved the antioxidant property which was closely related to flavonoid content. They also studied that the flavonoid content was reduced after 30 days of storage when gum arabic and whey protein concentrate were used as wall materials.…”

Section: Resultsmentioning

confidence: 92%

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

et al. 2018

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Nutmeg (Myristica fragrans Houtt) and its solvent extracts are being used across the world for their strong anti‐inflammatory, antioxidant and antimicrobial activity attributed to their naturally occurring phytochemicals. The loading of nutmeg oleoresin in a matrix of gum arabic and sorghum starch (native and OSA modified) in different ratios is achieved in this study through microencapsulation by using a spray drying method. Morphological and chemical changes after modification of starch are analyzed through scanning electron microscopy and FTIR spectroscopy, respectively. Both native and modified sorghum starch granules are found to be polygonal and spherical in shape. The bioactive extracts from the microcapsules are analyzed for DPPH radical scavenging activity, phenolic content, flavonoid content, and antimicrobial activity. Extracts from the nutmeg microcapsules comprised of gum arabic and OSA modified sorghum starch possess excellent bioactive functional properties as compared to native sorghum starch. The samples comprised of gum arabic and starch (native and OSA modified) in the ratio of (75:25) and (50:50) show excellent antioxidant activity and high retention of phenolic and flavonoid content after 60 days of storage. All the bioactive extracts show antimicrobial activity against Escherichia coli and Bacillus cereus.

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“…Essential oils that play a role as an antioxidant can last for six months with a slight decrease in antioxidant activity and phenol content after microencapsulation 63 . Treated microencapsulation can control antioxidant capacity and is a promising strategy in extending shelf life 55 .…”

Section: Discussionmentioning

confidence: 99%

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

et al. 2021

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Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%. Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.

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Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate

Cited by 96 publications

References 46 publications

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray‐drying encapsulation

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

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