Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products.

Roberta Tolve,Fernanda Galgano,Luigi Lucini,Nazarena Cela,Marisa Carmela Caruso,Nicola Condelli

doi:10.3390/foods10040881

Abstract

The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.

Highlights

The growth of consumers’ concerns about animal origin product, combined with the demand for healthier foods, has increased researchers’ effort to develop safe and potentially health-promoting products
Condensed tannins are a class of phenolic compounds with antioxidant, antibacterial, and rumen modulating properties that can inhibit the fatty acids biohydrogenation [2]
The whole list of phenolic compounds annotated in either aqueous or ethanolic extracts is provided as Supplementary Materials, according to the phenolic sub-class and together with individual abundance values and composite mass spectra

Summary

Introduction

The growth of consumers’ concerns about animal origin product, combined with the demand for healthier foods, has increased researchers’ effort to develop safe and potentially health-promoting products. The bitter taste and the adverse effects of tannins on feed represent the major limitation to the practical application of this nutritional strategy to biofortify animal food derivates, as it leads to a reduction in voluntary dry matter intake by animals [6]. For this reason, it has been reported that the administration of encapsulated tannins instead of parent compound, could be a useful tool to overcome this drawback improving, at the same time, the bioavailability of the compound through a sitespecific release in the rumen. The microencapsulation process consists of enclosing the active agent (namely core) in one or more polymeric matrix (namely shell) to protect it from light, oxygen, or other environmental factors, promoting its controlled release and masking its taste [8]

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Conclusion