Abstract
SUMMARYThe present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsulating rosemary polyphenolic extract and containing polyglycerol polyricinoleate (4%), whey protein isolates (2 and 4%) as emulsifiers, and maltodextrins (MDE 10 and 21) as enhancing coatings were subjected to spray drying. The obtained results show insignificant (p>0.05) effect of used maltodextrin type and protein content on mean particle size of double emulsions containing rosemary polyphenols. Morphology analyses showed that double emulsions were successfully prepared, spherical microcapsules were obtained after spray drying of double emulsions and double emulsion form was still preserved after rehydration of spray-dried microcapsules. Regardless of used maltodextrins, significantly (p>0.05) higher encapsulation efficiencies (EE) of total polyphenols (39.57 and 42.83%) in rehydrated samples were achieved when higher protein content (4% whey protein isolate) was used, indicating the major impact of protein content on EE of rosemary polyphenols. Also, using HPLC analysis, rosmarinic and caffeic acids, apigenin and luteolin derivatives were detected among specific polyphenols, where rosmarinic acid had notable encapsulation efficiency ranging from 62.15 to 67.43%. In this way, the obtained microcapsules encapsulating rosemary polyphenols could be easily blended with various dry mixtures, and serve for delivery in different functional products.
Highlights
Rosemary (Rosmarinus officinalis L.) is a medicinal herb and culinary spice, which is widely used in European folk medicine to treat numerous diseases (1)
A high-pressure emulsification process, performed using a Microfluidizer homogenization device, was used to prepare double emulsions (DEs) enriched with rosemary polyphenolic extract (RPE/O/W DEs)
The present study demonstrates the potential of the combined emulsification and spray drying techniques to encapsulate polyphenolic compounds from rosemary (Rosmarinus officinalis L.) leaves
Summary
Rosemary (Rosmarinus officinalis L.) is a medicinal herb and culinary spice, which is widely used in European folk medicine to treat numerous diseases (1). Polyphenolic compounds possess a high spectrum of biological activities, and their concentration that appears effective in vitro is often much higher than the levels measured in vivo Their direct use in food matrix is limited due to insufficient gastric residence time, low permeability and/or solubility within the gut and due to their instability under conditions encountered in food processing and storage, or in the gastrointestinal tract. There is a big challenge for product formulators and manufacturers to find out and provide protective delivery systems that can maintain the nutraceutical molecular form until the time of consumption, deliver it to the physiological target within the organism, and control the rate of bioactive release (6) These challenges could be solved mainly by means of encapsulation, where several techniques for the encapsulation
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