Abstract
In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) were used as wall materials. The microcapsules were obtained by the gelation technique, followed by freeze-drying in order to obtain powders. Both experimental variants were analyzed in terms of phytochemical content, antioxidant activity, storage stability, and in vitro digestibility. Additionally, confocal microscopy was used to observe the encapsulation of the bioactive compounds from the eggplant peel extract into the selected matrices. The encapsulation efficiency of the powders varied from 64.67 ± 0.68% for variant 1 (V1) to 96.44 ± 3.43% for variant 2 (V2). Both powders presented high bioactive compound content with high antioxidant activity. V2 showed the highest stability within 28 days of storage, but also in the simulated digestive system.
Highlights
IntroductionThe agro-food industries generate annually overwhelming amounts of wastes by the processing of various vegetables and fruits [1]
HPLC purity methanol (MeOH), 2,2-diphenyl1picrylhydrazyl (DPPH), glacial acetic acid (CH3 COOH), sodium nitrite solution (NaNO2 ), potassium chloride solution (KCl), sodium acetate solution (CH3 COONa), aluminum chloride (AlCl3 ), sodium hydroxide (NaOH), sodium carbonate (Na2 CO3 ), apple pectin, sodium carboxymethyl cellulose (CMCNa), 6-hydroxy-2,5,7,8-tetramethylchromane-2carboxylic acid (Trolox), Folin–Ciocâlteu reagent, gallic acid, hydrochloric acid (HCl), sodium bicarbonate (NaHCO3 ), Trizma buffer, the standards used for the HPLC analysis, delphinidin 3-O-glucoside, delphinidin 3-O-rutinoside, and cyanidin 3-O-rutinoside were obtained from Sigma-Aldrich Steinheim, Germany
Eggplant peels are rich in biologically active compounds, mainly in anthocyanins
Summary
The agro-food industries generate annually overwhelming amounts of wastes by the processing of various vegetables and fruits [1]. The increasing amounts of waste generated and the environmental issues caused by them have drawn attention. Due to the high content of proteins, lipids, sugars, fibers, pectin, or phytochemical compounds, the food wastes can be the ideal source from which value-added foods can be obtained for feeding the growing population. Their valorization in value-added food products represents an advantageous way of managing the wastes problems, turning them from wastes into by-products [1,2]
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