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).
Highlights
There has been a growing interest in recent years on bioactive compounds from agro-industrial waste for their health benefits (Ghosh et al, 2019; Náthia-Neves and Alonso, 2021)
The size of the hydrogel beads produced by the extrusion technique varied significantly (p < 0.05) in the presence of different pectin and hi-maize starch ratios
The findings revealed that the swelling index of pectin/hi-maize starch hydrogel beads (P3–P5) increased up to 93.30–94.40% during 4 h
Summary
There has been a growing interest in recent years on bioactive compounds from agro-industrial waste for their health benefits (Ghosh et al, 2019; Náthia-Neves and Alonso, 2021). The bioactive proteins/ peptides have recently been developed as effective nutraceuticals and in functional foods, such as bioactive peptides obtained from Pterophylla beltrani (Bolivar & Bolivar), peptides from leatherjacket (Meuchenia sp.), protein hydrolysates, and bioactive proteolytic enzymes derived from pineapple (Salampessy et al, 2017; Montiel-Aguilar et al, 2020; Chakraborty et al, 2021). A protease enzyme, is abundant in the pineapple fruit pulp and its byproducts (Ketnawa et al, 2012; Mala et al, 2021a). It is used for meat tenderization, grain protein solubilization during the Encapsulation of Bromelain baking process, beer clarification, and as a supplement (Tochi et al, 2008). Bromelain is used for skin pretanning, softening and bating, improving the dyeing properties of protein fibers, and decomposing or partially solubilizing protein fibers from silk and wool (Koh et al, 2006)
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