Abstract
The encapsulation and release kinetics of polyphenols and p-coumaric acid (p-CA) extracted from dried Phyllostachys makinoi powder (DPM) by ultrasonic-pretreatment autoclaving were investigated. Various extraction modes were compared, and the mode of ultrasonic pretreatment (40 kHz/300 W) at 60 °C for 60 min followed by autoclaving (120 °C) for 20 min using water was favorable to give 314.0 μg/g-DPM of p-CA and 4.18 mg-GAE/g-DPM of total phenolic content, which were used for encapsulation. With ultrasonic mixing (120 kHz/300 W) at 30 °C for 20 min, the encapsulation efficiency of polyphenols and loading efficiency of p-CA for beads of alginate mixed with chitosan (DCH) were 96.1% and 69.8%, respectively, which were all higher than those for beads of alginate (ALG) and alginate coated with chitosan (SCH). The release kinetics of polyphenols and p-CA in water, simulated gastric fluid, and simulated intestinal fluid showed that DCH beads at 30 °C had higher level of delaying release of polyphenol and p-CA than ALG. The power law model (Korsmeyer-Peppas model) was successfully applied to describe the release kinetics. This study developed the effective methods for extraction of polyphenols and p-coumaric acid from P. makinoi and encapsulation of bioactive compounds by alginate and chitosan.
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