Development and characterization of controlled released polyphenol rich micro‐encapsulate of<i>Murraya koenigii</i>bark extract

Dadwal, V. S.; Bhatt, Shriya; Joshi, Robin; Gupta, Mahesh

doi:10.1111/jfpp.14438

Cited by 14 publications

(8 citation statements)

References 46 publications

(54 reference statements)

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“…Tannic acid may act as an anti-inflammatory factor, and it has antimicrobial and anticancer properties [ 29 , 30 , 31 ]. Chitosan-based materials have been considered as effective drug delivery systems of phenolic acids [ 32 , 33 , 34 ]. As a result, such materials enriched by polyphenolic acids may be used as food packaging or dressing materials as well.…”

Section: Discussionmentioning

confidence: 99%

The Preparation and Characterization of Chitosan-Based Hydrogels Cross-Linked by Glyoxal

Kaczmarek-Szczepańska

Mazur

Michalska‐Sionkowska

et al. 2021

Materials

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In this study, hydrogels based on chitosan cross-linked by glyoxal have been investigated for potential medical applications. Hydrogels were loaded with tannic acid at different concentrations. The thermal stability and the polyphenol-releasing rate were determined. For a preliminary assessment of the clinical usefulness of the hydrogels, they were examined for blood compatibility and in the culture of human dental pulp cells (hDPC). The results showed that after immersion in a polyphenol solution, chitosan/glyoxal hydrogels remain nonhemolytic for erythrocytes, and we also did not observe the cytotoxic effect of hydrogels immersed in tannic acid (TA) solutions with different concentration. Tannic acid was successfully released from hydrogels, and its addition improved material thermal stability. Thus, the current findings open the possibility to consider such hydrogels in clinics.

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Section: Discussionmentioning

confidence: 99%

The Preparation and Characterization of Chitosan-Based Hydrogels Cross-Linked by Glyoxal

Kaczmarek-Szczepańska

Mazur

Michalska‐Sionkowska

et al. 2021

Materials

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“…Systems that have been used so far for the controlled release of various bioactive compounds include liposomes [ 26 , 27 ], nanoemulsions [ 28 , 29 ], polymers, etc. [ 30 , 31 , 32 ].…”

Section: Challenges In the Use Of Plant Bioactive Ingredientsmentioning

confidence: 99%

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

Kyriakoudi

Spanidi²,

Mourtzinos

et al. 2021

Plants

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Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.

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“…koenigii leaves (Drisya et al., 2015), providing stability against oxidation stress to ground raw pork meat (Biswas et al., 2012), improved attributes of goat meat both cooked and ground (Das et al., 2011), and incorporation of M . koenigii extract in hydrogel beads for controlled polyphenol release (Dadwal et al., 2020). M .…”

Section: Introductionmentioning

confidence: 99%

“…However, some examples demonstrate its active applications, such as the development of M. koenigii fruit juices and its hypoglycemic effects on diabetics-induced mice (Tembhurne & Sakarkar, 2009), nutritionally and organoleptic-enhanced cookies using dried M. koenigii leaves (Drisya et al, 2015), providing stability against oxidation stress to ground raw pork meat (Biswas et al, 2012), improved attributes of goat meat both cooked and ground (Das et al, 2011), and incorporation of M. koenigii extract in hydrogel beads for controlled polyphenol release (Dadwal et al, 2020). M. koenigii berries extract was also encapsulated in the double emulsion for prolonged antioxidant effect (Kumar & Kumar, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…These biologically active ingredients are affected by various extraction parameters such as drying, solventwater ratio, and tissue disintegration technique (Ghasemzadeh et al, 2014). Further, chromatographic quantifications of M. koenigii determined a variety of phenolic acids such as cinnamic, chlorogenic, ferulic, and vanillic acid along with bioflavonoids; rutin, epicatechin, catechin, myricetin, and naringin (Dadwal et al, 2020;Ghasemzadeh et al, 2014). The health effects of these individual phenolic acid and flavonoid molecules are reportedly known for various preventive and curative activities against diseases and syndromes .…”

Section: Introductionmentioning

confidence: 99%

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Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Bhatt

Dadwal

Padwad

et al. 2021

Food Processing Preservation

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Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process.

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Development and characterization of controlled released polyphenol rich micro‐encapsulate ofMurraya koenigiibark extract

Cited by 14 publications

References 46 publications

The Preparation and Characterization of Chitosan-Based Hydrogels Cross-Linked by Glyoxal

The Preparation and Characterization of Chitosan-Based Hydrogels Cross-Linked by Glyoxal

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

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