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Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate-based microcapsules

文献类型： 外文期刊

作者： Abdin, Mohamed 1 ; Salama, Mohamed Abdelbaset 2 ; Riaz, Asad 3 ; Akhtar, Hafiz Muhammad Saleem 1 ; Elsanat, Sami 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Agr Res Ctr, Food Technol Res Inst, Giza, Egypt

3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

4.Kafrelsheikh Univ, Fac Agr, Food Technol Dept, Kafrelshiekh, Egypt

关键词： alginate microcapsules; encapsulation efficiency; Syzygium cumini seeds

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2021 年 45 卷 1 期

页码：

收录情况： SCI

摘要： The main objective of this study is using calcium alginate to encapsulate Syzygium cumini seed polyphenolic extract to maintain its stability and functionality. Calcium chloride was exploited as a cross-linking agent to get the final form as calcium alginate capsules. Two different methods for drying of capsules were conducted; freeze-dried (FD.C) and vacuum dried (D.C). Encapsulation efficiency for FD.C and D.C was 75.96 +/- 0.68% and 70.20 +/- 0.59%, respectively. The scanning electron microscopy (SEM) photographs and the mechanical properties indicated that the polysaccharide networks of D.C were strongly firm to prevent the release of total phenolic content (TPC) in gastric phase. FD.C showed fragile polysaccharide networks however, prevented the release of TPC in gastric phase and exhibited more release of TPC than D.C in intestinal phase. The microencapsulation process improved the thermal stability of the extract with 171.97 degrees C and 180.36 degrees C for FD.C and D.C, respectively. Novelty Impact Statement Sodium alginate in combination with calcium chloride was exploited to fabricate controlled release microcapsules. The fabricated microcapsules physically interacted with Syzygium cumin seeds polyphenols. The polyphenolic microcapsules were characterized with high ability to preserve polyphenols in gastric conditions and admitted with release of polyphenols in intestinal conditions. Moreover, the resulted microcapsules increased the thermal stability of grafted polyphenols. Thus, the obtained results would pave a new technique for medical purposes as controlled release systems or more stable capsules for food additive.

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