Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin–Resistant Starch Based Hydrogel Beads

Abstract

Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).

Bromelain: a review of its mechanisms, pharmacological effects and potential applications

“…165,166 Also, the carriers can protect bromelain from degradation during storage and transportation, and result in controlled release of the drug at the target site. 167 Bromelain has been delivered using liposomes, solid lipid nanoparticles, polymeric nanoparticles and nanostructured lipid carriers. 166,168,169 The selection of suitable materials for the development of bromelain nanoformulations is another factor that needs consideration.…”

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel

“…An external gelation method used in functional food applications of LMPs is typically based on heating and cooling calcium solutions [ 5 , 16 ]. To encapsulate thermally unstable bioactive substances, pectin gel beads are usually obtained at room temperature by dropping a pectin solution into a solution of calcium ions [ 17 , 18 , 19 ]. We received pectin hydrogels at room temperature in order to keep the possibility of loading them with functional ingredients open.…”

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese

“…The strong characteristic peak at around 3315 cm −1 represents glucose O–H stretching vibration found in Hi‐maize starch (Figure 2e). The antisymmetric stretching vibration of CH2 was formed at the peak at 2928 cm −1 , and that at 1638 cm −1 was the amorphous region vibration of starch (Mala & Anal, 2021). As shown in Figure 2b,c, no novel chemical bond and the functional group were observed in the FTIR spectra of normal maize starch complexed with the seed extract (polyphenol) compared to normal maize starch, which suggests that there is probably no covalent interaction between starch and polyphenols.…”