Encapsulation Of Phenolic Compounds Research Articles

Sustainable Ultrasound-Assisted Extraction and Encapsulation of Phenolic Compounds from Sacha Inchi Shell for Future Application

Sacha inchi shell (SIS), an underutilized by-product of sacha inchi oil processing, is a rich source of phenolic compounds. In this study, ultrasound-assisted extraction (UAE) was optimized by response surface methodology (RSM) with a Box–Behnken design to investigate the effects of time (15–25 min), temperature (25–45 °C), and ethanol concentration (40–80%) on the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity by DPPH assay of the obtained extracts. The maximum TPC was at 15 min, 45 °C and 60%, TFC at 25 min, 45 °C and 60% and DPPH at 15 min, 35 °C and 80%. The optimized condition selected for encapsulation purposes was at 25 min, 35 °C and 80% ethanol concentration. RSM analysis showed that all models analyzed for all three assays were significant at 95% confidence. The SIS extract had a greater inhibitory zone against Escherichia coli measuring 15.34 mm at a concentration of 30 µg/mL than Staphylococcus aureus among the samples. The spray-dried microcapsules using different combinations of gum arabic and maltodextrin (GMM 1 and GMM2) resulted in a proper encapsulation layer and a smoother surface and shape obtained at 1000× magnification. Also, GMM 1 and GMM2 had particle sizes ranging from 2.95 ± 0.02 to 27.73 ± 0.38 and from 5.20 ± 0.01 to 29.30 ± 0.42 µm, respectively. The microcapsules were in the acceptable ranges for moisture content (<5%) and water activity (<0.6). It has been concluded that SIS extract showed high antioxidant and antimicrobial properties and its encapsulation could be further used in food and nutraceutical formulations.

Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies

The aim of this study was to encapsulate blackberry juice through complex coacervation, using carrageenan, tragacanth, and xanthan associated with pea protein as wall materials, in addition to characterizing the particles and evaluating the profile of release in vitro after its application in diet chewable candies with blended pulp of blackberry, butiá and red pitanga. The following analyses were performed: phenolic compounds, turbidimetry, encapsulation efficiency, antioxidant activity, morphology (SEM), functional groups (FTIR), thermal behavior (DSC), and in vitro digestion. The complex coacervation between pea protein/carrageenan, pea protein/tragacanth, and pea protein/xanthan particles occurred at pH 3.09, 4.61, and 3.45 respectively, in a ratio of 1:2 (w/w). Higher values of encapsulation efficiency and antioxidant activity were observed for pea protein/carrageenan and pea protein/tragacanth. DSC and FTIR analyses confirmed the encapsulation. The application of pea protein/tragacanth particles in the production of candies proved to be efficient for providing the highest percentages of phenolic compound release in the intestinal phase.

Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.

Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145°C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357°), characteristic of anthocyanins and wine. In general, the values of hue angle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.

Antioxidant Properties of SLA Printed Hydrogels Enriched with Pomegranate Powder

3D printing (3DP) is a powerful platform for fabrication of complex or personalized geometries. Hydrogels as attractive candidates for wound dressing, soft implant, encapsulation of phenolic compounds, drug delivery, etc. could be manufactured by using different 3D printing techniques. In this study, encapsulation of pomegranate powder into PEGDMA gel by Stereolithography (SLA) printing was investigated and then antioxidant activity and total phenolic content of printed gels with varying shapes were examined to see the effect of different geometry and process conditions. According to the results, pomegranate based blend was successfully incorporated into gel matrix and printed with high printability ratio at optimized 3D printing conditions. UV induced gelation did not prevent existence of phenolic compounds and allowed retention of antioxidant potential in printed samples. Obtained hydrogels represent promising biomaterials with great potential for the use in different applications such as antioxidant gel for tissue engineering, wound healing or as a nutraceutical carrier.

Encapsulation of Phenolic Compounds Through the Complex Coacervation Technique for the Enrichment of Diet Chewable Candies

Encapsulation of Phenolic Compounds Through the Complex Coacervation Technique for the Enrichment of Diet Chewable Candies

Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying.

Grape canes, the main byproducts of the viticulture industry, contain high-value bioactive phenolic compounds, whose application is limited by their instability and poorly solubility in water. Encapsulation in cyclodextrins allows these drawbacks to be overcome. In this work, a grape cane pilot-plant extract (GCPPE) was encapsulated in hydroxypropyl beta-cyclodextrin (HP-β-CD) by a spray-drying technique and the formation of an inclusion complex was confirmed by microscopy and infrared spectroscopy. The phenolic profile of the complex was analyzed by LC-ESI-LTQ-Orbitrap-MS and the encapsulation efficiency of the phenolic compounds was determined. A total of 42 compounds were identified, including stilbenes, flavonoids, and phenolic acids, and a complex of (epi)catechin with β-CD was detected, confirming the interaction between polyphenols and cyclodextrin. The encapsulation efficiency for the total extract was 80.5 ± 1.1%, with restrytisol showing the highest value (97.0 ± 0.6%) and (E)-resveratrol (32.7 ± 2.8%) the lowest value. The antioxidant capacity of the inclusion complex, determined by ORAC-FL, was 5300 ± 472 µmol TE/g DW, which was similar to the value obtained for the unencapsulated extract. This formulation might be used to improve the stability, solubility, and bioavailability of phenolic compounds of the GCPPE for water-soluble food and pharmaceutical applications.

Encapsulation of phenolic compounds with liposomal improvement in the cosmetic industry.

Phenolic compounds are secondary metabolites present in plants which possess ideal structural characteristics for its antioxidant and anti-inflammatory activity. These compounds are usually stable and bioactive in plants but after the extraction, they are susceptible to degradation as they are very sensitive to light and heat. They are also characterized by having a low solubility, bioavailability and rapid metabolization. In order to increase the compound bioavailability and solubility, liposomes are an efficient way to encapsulate the compounds. This encapsulation prevents the rapid degradation and acts as a control to regulate the release of these compounds. In this review, factors which intervene in the efficacy of liposomes will be shown by in vitro and in vivo assays as the size of liposomes, phase transition temperature, pH, zeta potentials, fluidity of bilayer, charge, bioaccessibility and low toxicity. Also, the cosmetic application of phenolic compounds against diseases will be discussed.

Extracción y encapsulación de compuestos fenólicos provenientes de cascarilla de arroz

En la actualidad, el aprovechamiento de los subproductos agroindustriales es de vital importancia. El objetivo del presente trabajo fue estudiar una alternativa de valorización de la cascarilla de arroz, mediante la extracción y la encapsulación de compuestos fenólicos provenientes de las cascarillas. Este proceso fue llevado a cabo en un reactor batch con agitación mecánica a 453,15 K y 1 MPa durante 1 h, se usó agua como solvente. Se evaluó la micro-encapsulación de los componentes del extracto mediante liofilización usando como material encapsulante maltodextrina en diferentes proporciones.Los extractos acuosos mostraron un pH de 3,7, contenido de compuestos fenólicos de 8,2 mg equivalentes de ácido gálico/g de cascarilla, y una actividad antioxidante de 14,6 mg Eq.trolox/g de cascarilla. Mediante análisis de espectroscopía de infrarrojo se identificaron bandas representativas de grupos funcionales presentes en los compuestos fenólicos, reconocidos por su actividad antioxidante. La eficiencia de encapsulación fue de 99,8 % usando 14,3 % de maltodextrina, se obtuvieron cápsulas con 10,08 mg fenoles/g de encapsulado y un tamaño de partícula adecuado para la liberación y retención de los compuestos fenólicos de 63µm. Posteriormente, se estudió la estructura semicristalina de las cápsulas mediante difracción de rayos X. Como conclusión, estas microcápsulas antioxidantes pueden ser adecuadas para su utilización en la industria farmacéutica o de alimentos como componente de envases alimentarios.