Encapsulation Of Polyphenols Research Articles

Encapsulation of Polyphenols from Lycium barbarum Leaves into Liposomes as a Strategy to Improve Their Delivery.

This study is focused on the encapsulation of polyphenols from Lycium barbarum leaves into liposomes as a strategy to improve their delivery. Liposomes loaded with Lycium barbarum leaves extract were obtained and characterized for particle size, polydispersity, entrapment efficiency, and stability. Liposomes presented entrapment efficiency higher than 75%, nanometric particle size, narrow polydispersity, and good stability over three months at 4 °C. The liposomes containing Lycium barbarum offered a slower release of polyphenols with attenuated burst effect compared with the dissolution of free Lycium barbarum extract in phosphate buffer solution at pH 7.4. Moreover, an in vitro pretreatment of 24 h with loaded liposomes showed a cytoprotective effect against H2O2-induced cytotoxicity on L-929 mouse fibroblasts cells. These preliminary findings imply that liposomes could be successfully employed as carriers for polyphenols in pharmaceutical applications.

Sodium alginate and carbopol microcapsules: preparation, polyphenol encapsulation and release efficiency

Sodium alginate and carbopol microcapsules: preparation, polyphenol encapsulation and release efficiency

A New Controlled Release System for Propolis Polyphenols and Its Biochemical Activity for Skin Applications

Propolis is a resinous substance produced by bees that exhibits antimicrobial, immunostimulatory and antioxidant activity. Its use is common in functional foods, cosmetics and traditional medicine despite the fact that it demonstrates low extraction yields and inconsistency in non-toxic solvents. In this work, a new encapsulation and delivery system consisting of liposomes and cyclodextrins incorporating propolis polyphenols has been developed and characterized. The antioxidant, antimutagenic and antiaging properties of the system under normal and UVB-induced oxidative stress conditions were investigated in cultured skin cells and/or reconstituted skin model. Furthermore, the transcript accumulation for an array of genes involved in many skin-related processes was studied. The system exhibits significant polyphenol encapsulation efficiency, physicochemical stability as well as controlled release rate in appropriate conditions. The delivery system can retain the anti-mutagenic, anti-oxidative and anti-ageing effects of propolis polyphenols to levels similar and comparable to those of propolis methanolic extracts, making the system ideal for applications where non-toxic solvents are required and controlled release of the polyphenol content is desired.

A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with β-cyclodextrin

The objective of this study was simultaneous extraction and encapsulation of cornelian cherry active principles. As an encapsulating agent, β-cyclodextrin (β-CD) was used to enhance the ultrasound-assisted extraction of cornelian cherry polyphenols and iridoids. Lyophilized cornelian cherry fruit was extracted by four different solvents: pure water, 50% aqueous ethanol (conventional system), 1.5% β-CD water solution and 1.5% β-CD aqueous ethanol solution. The highest enhancement of the extraction efficiency was observed for flavonoids and anthocyanins, especially for cyaniding 3-galactoside and pelargonidin 3-galactoside. Water-ethanolic extract was used to form inclusion complexes between β-CD and cornelian cherry bioactives in the solid form. The encapsulation efficiency of cornelian cherry polyphenols in β-CD was 65.62%. Due to the polyphenol encapsulation within β-CD, the extract showed better solubility in water, higher antioxidant power (for 40.61%), and the release of anthocyanins from the dried powder was prolonged for 50% in the first 2 h making it suitable for diverse applications in food and pharmaceutical industries.

Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release

This study deals with biotechnological transformation of oat bran using ultrasound processing and enzymatic hydrolysis of oat bran into functional ingredients with antioxidant and prebiotic properties. The results on changes of polyphenol concentrate antioxidant activity during storage did not reveal changes within 8 months at a temperature of 20 ± 1 °C and a relative humidity of 70 ± 5%. The study of the growth dynamics of Lactobacillus acidophilus and Bifidobacterium bifidum confirm the presence of prebiotic effect of xylooligosaccharides (XOS) from oat bran and their selectivity. It is noted that the accumulation of biomass of prebiotic cultures occurs faster with the use of XOS and lactulose as compared to milk. In order to protect sensitive bioactive compounds the capsules were prepared with a whey protein concentrate (WPC) and maltodextrin (MD) as wall materials. The highest encapsulation efficiency of 95.28% was recorded at WPC:MD ratio of 60:40. A digestion protocol that simulates conditions of the human gastric and intestinal tract was designed to investigate the effect of the structural characteristics of capsules on release kinetics. The release percent of polyphenols coated in capsule was ranged between 70 and 83% after 2 h of digestion. Thus, the feasibility of oat bran biotechnology into functional ingredients has been confirmed, which will further allow utilizing them in novel products with bifidogenic properties. It is also proved that utilization of WPC can be beneficial for polyphenols encapsulation as a wall material.

Study of encapsulation of polyphenols on succinyl-chitosan nanoparticles

In this work is reported the study of the preparation of succinyl-chitosan (SCs) nanoparticles by the ionic cross-linking method for polyphenols encapsulation, as well as the theoretical study of the interaction between SCs and polyphenols. Modification of chitosan (Cs) with succinyl groups was carried out through the reaction between the –NH2 groups within the Cs structure and succinic anhydride. The SCs was characterized by FTIR and 1HNMR and a succinylation degree of 26% was obtained. The effect of the weight ratio SCs:TPP in the preparation of the nanoparticles was studied, to select a proper SCs: Tripoliphosphate (TPP) ratio to achieve the smallest particle size. In order to carry out a comparative study, three polyphenols (epigallocatechin-3-gallate (EGCG), propyl gallate (PG) and gallic acid (GA)) with different molecular weights and number of –OH groups, were encapsulated. The encapsulation efficiency and loading capacity for each polyphenol were evaluated. GA showed an encapsulation efficiency of 88%, for EGCG it was 65% and for PG was 27%. SCs–Polyphenol interaction energy behavior is studied through density functional theory (DFT) methods where a structure–binding relationship was found.

Microencapsulation as a tool to counteract the typical low bioavailability of polyphenols in the management of diabetes

Polyphenols are secondary metabolites widely distributed in many plant foods, such a tea, coffee, chocolate and fruits. The consumption of these compounds is related to the improvement or amelioration of many diseases, including diabetes. Nevertheless, the great barrier to the therapeutic use of polyphenols is the low bioavailability of these compounds once ingested. For that reason, the encapsulation of polyphenols in different matrices may protect them from digestion and improve their release and subsequent absorption to obtain target-specific health effects. Some studies have reported the beneficial effect of encapsulation to increase both bioavailability and bioaccessibility. However, these works have mostly been carried out in vitro and few studies are specifically addressed at improving diabetes. In the current work, an overview of the knowledge related to nanoparticles and their use in the diabetic condition has been reviewed.

Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp

Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of 40 °C resulted in the fastest concentration and the highest polyphenol yield. Moreover, FO at 35 °C enabled to concentrate up to about 20 times in 3 h using a pilot scale unit of 0.5 m2 of membrane area. Phenolic compounds were subsequently encapsulated in the inner water phase (W1) of water-in-oil-in-water (W1/O/W2) emulsions produced with DMTS, which enabled to obtain emulsions with a monomodal droplet size distribution (span<1, d3,2 ≤20 μm), and polyphenol encapsulation efficiencies ranging between 87.0 ± 0.2% and 77.4 ± 0.4%. To extend the shelf-life of the encapsulated polyphenols, solid microcapsules were produced by spray drying. After rehydrating the solid microcapsules, the structure of the W1/O/W2 emulsion was partially recovered.

Carbon dioxide sealing-based inhibition of coal spontaneous combustion: A temperature-sensitive micro-encapsulated fire-retardant foamed gel

In order to enhance the inhibition efficiency of inhibitor on spontaneous combustion of coal and optimize the grouting process of traditional foamed gel, a temperature-sensitive retardant microcapsule (TSRM) was prepared via encapsulation of polyphenols with paraffin. Using composite surfactant (CFA) as a foaming agent and Carbon dioxide (instead of the traditional N2) as the gas source, a small amount of TSRM was incorporated into the water glass solution as base material to prepare microcapsuled retardant foamed gel (CDSFG-TSRM). TSRM temperature sensitivity allows melting at 60 °C followed by the release of tea polyphenols, which extends the effective period of tea polyphenols and improves the inhibitory effect on spontaneous coal combustion. Due to the inorganic polycondensation reaction between carbon dioxide and water glass solution, the preparation process of the material reduces carbon dioxide emission as a greenhouse gas and achieves a rapid gelation process of the mixed solution without the addition of a crosslinking agent, hence simplifying the preparation process of foam gel. The combination of in-situ FTIR and TG-IR indicated that the extent of oxidation on the surface hydroxyls of the coal sample treated with CDSFG-TSRM was low and the concentration of ether bond was high. The characteristic absorption peak intensity of C–H structure and Carbon dioxide were obviously weakened, and the characteristic absorption peak of Carbon dioxide appears at a higher temperature. In addition, CDSFG-TSRM has the advantages of shorter extinguishing time, higher retardant efficiency and difficulty in re-ignition.

Synthesis of chitosan polysaccharide nanoparticles for skin grape extract stabilization

Nanoparticles obtained by chitosan and tripolyphosphatehas been largely studied due to its entrapment characteristics. However, several parameters can influence the synthesis and encapsulation processes. In this way, this work proposed to study the nanoparticle formation with chitosan and tripolyphosphate in function of the acid concentration (1.0; 0.5 and 0.1%) and the kind of the acid (hydrochloric and acetic). Conductometric and Potentiometric techniques showed that the reactional system was very dependent on the pH variation. The best condition, both for HCl and acetic acid, was achieved for systems with lower pH variation. For such systems, Dynamic Light Scattering technique showed formation of nanoparticle with the lowest size (135±7 nm) and higher stability (zeta potential near 30 mV). Also, by Scanning Electronic Microscopy, such systems exhibited good morphological aspect, with nanoparticles having spherical shape and lower level of agglomeration. The cryoprotection with sucrose solution before freeze-drying was fundamental to get samples with the improved re-suspension ability and preserved nanoparticle character. By UV-visible spectrophotometry, both HCl and acetic acid-based systems resulted in nanoparticles with good polyphenols encapsulation efficiency (~70%). The release profile was pH-dependent. In this way, the chitosan and tripolyphosphate ionic gelification need an accurate pH control both in the synthesis and in the encapsulation-release processes.

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Freeze drying using a maltodextrin/gum Arabic mixture (50 : 50%w/w) as coating material could be used to encapsulate phenolic compounds of wastewater from Miang (fermented tea leaf) production. The effect of concentrated fermented Miang water: coating material ratios of 10:1, 30:1, and 50:1 on the encapsulation efficiency was investigated. The result revealed that as the weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture increased, the encapsulation efficiency decreased while the antioxidant capacity of Miang powder increased due to a higher phenolic concentration in the encapsulation process. The weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture of 10 : 1 was the suitable ratio to encapsulate phenolic compounds with the efficiency as high as 99.40%. The IC50 values of DPPH and ABTS assays for the obtained Miang powder were 24.19 and 332.75 µg/ml, respectively. Additionally, the Miang powder contained gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Practical applications Fermented Miang water (fermented tea leaf; Camellia sinensis var. assamica) as wastewater from Miang production is an attractive source of natural bioactive compounds, particularly phenolic compounds with antioxidant activity. These phenolic compounds were efficiently encapsulated by freeze drying using a maltodextrin/gum Arabic mixture as coating material. The phenolic compounds identified in Miang powder were gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Therefore, the fermented Miang water that is thrown away and not used for other processes could be produced as Miang powder that is applied as an alternative source of natural antioxidants for food supplements, pharmaceuticals, cosmetics and other health products.

Encapsulation of micronutrients resveratrol, genistein, and curcumin by folic acid-PAMAM nanoparticles.

It has been shown that encapsulation of dietary polyphenols leads to increased solubility and bioavailability of these micronutrients. The encapsulation of dietary polyphenols resveratrol, genistein, and curcumin by folic acid-PAMAM-G3 and folic acid-PAMAM-G4 nanoparticles was studied in aqueous solution at physiological conditions, using multiple spectroscopic methods, TEM images, and docking studies. The polyphenol bindings are via hydrophilic, hydrophobic, and H-bonding contacts with resveratrol forming more stable conjugates. As folic acid-PAMAM nanoparticle size increased, the loading efficacy and the stability of polyphenol-polymer conjugates were increased. Polyphenol encapsulation induced major alterations of dendrimer morphology. Folic acid-PAMAM nanoconjugates are capable of delivery of polyphenols in vitro.

Food-grade Water in Oil Microemulsion as a Potential Approach for Tea Polyphenols Encapsulation

Abstract Food-grade water in oil (W/O) microemulsions were developed and characterized in order to use them as potential tea polyphenols (TP) carriers. The physicochemical characteristics of microemulsions (TP-loaded and blank microemulsions) were investigated by rheological measurements, differential scanning calorimetry (DSC), dynamic light scattering (DLS) and 1H nuclear magnetic resonance (1H NMR). The thermal behavior of the microemulsion system implied that the water molecules were competitively bound. Chemical shift patterns for all samples were not sensitive to the addition of TP. The microscopic images showed that both the non-loaded and the TP-loaded microemulsions had a spherical shape, in particular the TP-loaded microemulsions had a specific core-shell morphology. TP solubilized in the microemulsions was much more stable than that dissolved in water solution. The release process of TP in water solution was faster than that of microemulsions.

The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves.

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.

Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health.

Regular and optimal intake of polyphenols associates with numerous health-promoting effects. Bioavailability and activity of polyphenols depend on foods' structure and interactions with other food constituents, especially proteins, lipids, and carbohydrates. Polyphenols-proteins interactions can result in various biological effects, such as sense of astringency. So far, polyphenols interactions with food lipids have not been of special importance, except in case of plant oils. Polyphenols-carbohydrates interactions can influence the organoleptic properties, while interactions with dietary fibers are particularly significant. Polyphenols can decrease the synthesis of fats and fatty acids in the liver, or delay their absorption in intestines. Also, polyphenols can slow down digestion of carbohydrates, through the inhibition of digestive enzymes or modulation of glucose uptake. Both animal and plant proteins have low impact on the bioavailability of polyphenols, but some in vitro studies reported that milk proteins could enhance intestinal absorption of polyphenols from tea. Dietary fats may alter the passage of polyphenols through gastrointestinal tract and impact absorption of more hydrophobic polyphenols in particular. While some studies reported that associations with carbohydrates could decrease bioavailability of polyphenols, the others showed the opposite effects. Macronutrients can be used for encapsulation of polyphenols, which can increase their bioavailability and ensure controlled and targeted release. Polyphenols' interactions in the body include their incorporation in cell membranes which causes changes in fatty acid profile and impacts membrane-bound transporters and enzymes. Finally, gut microbiota plays essential role in metabolism of both polyphenols and macronutrients and thus can have great impact on their interactions.

Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions

Microencapsulation of phenolic extracts of Clitoria ternatea (CT) petal flower extract through extrusion method of alginate with calcium chloride (CaCl2) was studied. Encapsulation efficiency varied in the range from 74.17 ± 0.83% to 84.87 ± 0.29% depending on the percentage of CT (5–20%), alginate (1–2%), and CaCl2 (1.5–5%). The results showed that the optimized condition of CT-loaded alginate beads (CT beads) was as follows: 10% CT, 1.5% alginate, and 3% CaCl2 (w/v). Under this condition, the maximal antioxidant capacity of 11.76 ± 0.07 mg gallic acid equivalent/gbeads and the encapsulation efficiency of 84.83 ± 0.40% were obtained. The microencapsulation was found to have smooth surface shape with a particle size distribution of 985 ± 0.53 μm and improve the thermal stability with 188 °C. There was the absence of chemical interactions between CT and alginate as verified by using FT-IR. The microencapsulation of CT significantly retains higher amount of polyphenols and improves antioxidant capacity, pancreatic α-amylase inhibitory activity, and bile acid binding after the gastrointestinal digestion. This study provides a novel food-grade encapsulation formulation to improve the stability as well as the biological activity of plant polyphenols.

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability.

One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy protein by a freeze drying method. Process parameters (core: wall ratio, extract concentration and mixing time) were optimized using response surface methodology (RSM) in order to obtain the optimum encapsulate (OE) with the highest polyphenol encapsulation efficiency (EE) and radical scavenging activity on DPPH radicals (SA). Using the calculated optimum conditions, the EE (86.14%) and SA (1668.37 μmol Trolox equivalents/100 g) of OE did not differ significantly (p < 0.05) from the predicted ones. The contents of total polyphenols (326.51 mg GAE/100 g), flavonoids (10.23 mg RE/100 g), and betalains (60.52 mg betanin/100 g and 61.33 mg vulgaxanthin-I/100 g), individual content of phenolic compounds and betalains by HPLC, and the ability to reduce Fe3+ ions, i.e., reducing power (394.95 μmol Trolox equivalents/100 g) of OE were determined as well. During three months of storage at room temperature, polyphenol retention was much higher (76.67%) than for betalain pigments, betacyanins (17.77%) and betaxanthins (17.72%). In vitro digestion and release of phenolics from OE showed higher release rate in simulated intestinal fluid than in gastric fluid. These results suggest encapsulation as a contemporary method for valorisation of sensitive bioactive compounds from food industry by-products.

Polyphenols encapsulation – application of innovation technologies to improve stability of natural products

Polyphenols encapsulation – application of innovation technologies to improve stability of natural products

Chitosan/sulfobutylether-β-cyclodextrin nanoparticles as a potential approach for tea polyphenol encapsulation

Tea polyphenol (TP)-loaded nanoparticles were formulated by cross-linking chitosan hydrochloride (CSH) and sulfobutyl ether-β-cyclodextrin sodium (SBE-β-CD). Inclusion complexes of TP and SBE-β-CD were initially prepared to effectively encapsulate TP in CSH-SBE-β-CD nanoparticles (CSNs). The stoichiometry of these complexes was determined to be 1:1, using epigallocatechin gallate (EGCG) as a model guest molecule, based on Job's method. The formation of EGCG-SBE-β-CD inclusion complexes was further confirmed by the fluorescence and NMR spectroscopy, and A-ring of EGCG might be included. Prior to the incorporation of TP, the formation conditions of blank CSNs was investigated, ranging from 1.2/1 to 0.75/1 CSH/SBE-β-CD mass ratio. The particle size of TP-loaded CSNs appeared to be increased with decreasing CSH/SBE-β-CD mass ratio from 1.2/1 to 0.75/1, whereas a decreased trend was obtained in the absence of TP. Regardless the presence of TP or not, the particle size increased with increasing CSH concentration. The encapsulation efficiency increased with increasing CSH concentration or decreasing CSH/SBE-β-CD mass ratio while decreased significantly with increasing TP concentration. Cross-linking between CSH and SBE-β-CD was demonstrated with FTIR analysis, and TP was mainly located in the core of CSNs. Atomic force microscopy images showed that TP-loaded CSNs were regular spherical in shape. Results indicate that CSNs can be used as a promising carrier for the encapsulation of water soluble TP.

Advances in membrane operations for water purification and biophenols recovery/valorization from OMWWs

Recovery of biomolecules from waste represents one of the most important challenges for sustainable resource exploitation.An innovative process design for water recovery and polyphenols encapsulation from olive mill wastewaters (OMWWs) has been investigated combining conventional pressure-driven processes (microfiltration (MF) and nanofiltration (NF)) and relatively new membrane operations (osmotic distillation (OD) and membrane emulsification (ME)).After the removal of suspended solids by an acidification/MF step, OMWWs were processed by NF in order to obtain water from the permeate side and a concentrated polyphenolic solution from the retentate side.The NF retentate was dewatered by OD and the concentrated polyphenolic stream was encapsulated in a water-in-oil emulsion by ME.The integrated membrane system resulted efficient in all the operation units. Indeed, relatively high fluxes, with respect to literature data, were obtained in both MF and NF steps (60 and 7L/m2h, respectively); in addition high polyphenols rejections (%) were measured for the NF membrane. The concentration of the NF retentate by OD produced an enriched fraction of low molecular weight polyphenols according to a concentration factor of 7. This fraction is formulated by the ME process for the production of a W/O emulsion with an encapsulation efficiency of 90%.According to the process mass balance, related to the treatment of 1000L of OMWWs, 1463g of phenolic compounds (85% of the initial phenolic content) and 800L (80% of the initial volume) of purified water can be recovered, respectively.