A New Polysaccharide Carrier Isolated from Camelina Cake: Structural Characterization, Rheological Behavior, and Its Influence on Purple Corn Cob Extract’s Bioaccessibility

Abstract

A polysaccharide fraction obtained from camelina cake (CCP), selected as a carrier to encapsulate purple corn cob extract (MCE), was investigated. A wide population of carbohydrate polymers (with a polydispersivity index of 3.26 ± 0.07 and an average molecular weight of about 139.749 × 103 ± 4.392 × 103 g/mol) with a gel-like behavior and a thixotropic feature characterized the fraction. MCE-CCP combinations (50–50 and 25–75, w/w), selected based on CCP encapsulation efficiency, were tested for their stability and MCE polyphenols’ bioaccessibility during digestion (monitored using an in vitro static procedure). During the oral and gastric phases of the digestion process, CCP gradually swelled and totally released MCE polyphenols. MCE-CCP50 had the fastest release. Moreover, anthocyanins were still detectable during the duodenal phase, in both MCE-CCP ingredients. Furthermore, CCP (5 mg/mL) exerted in vitro potential hypocholesterolemic activity via bile salts binding during digestion.

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

“…In addition to having a variety of biological activities, polysaccharides are also a good delivery carrier. Ferron et al [19] used a polysaccharide fraction isolated from Camelina sativa L. Krantz (CCP) as a carrier for purple corn cob extract (MCE), and they found CCP could supply a protective barrier for MCE, effectively increasing storage stability and bioaccessibility. At the same time, polysaccharide-based materials have advantages such as edibility and environmentally friendly performance; as such, polysaccharides as a new kind of packaging material have been proposed.…”