Development of Wax-Incorporated Emulsion Gel Beads for the Encapsulation and Intragastric Floating Delivery of the Active Antioxidant from Tamarindus indica L.

Abstract

Abstract:In this study, tamarind (Tamarindus indica L.) seed extracts with potential antioxidant activity and toxicity to cancer cells were developed as functional foods and nutraceutical ingredients in the form of emulsion gel beads. Three extracts were obtained from ethanol and water: TSCH50, TSCH95 and TSCH. All extracts exhibited high potential for superoxide anion scavenging activity over the IC 50 range < 5-11 µg/mL and had no toxic effects on normal cells, however, the water extract (TSCH) was the most effective due to its free radical scavenging activity and toxicity in mitochondrial membranes of cancer cells. Next a study was designed to develop a new formulation for encapsulation and intragastric floating delivery of tamarind seed extract (TSCH) using wax-incorporated emulsion gel beads, which were prepared using a modified ionotropic gelation technique. Tamarind seed extract at 1% (w/w) was used as the active ingredient in all formulations. The effect of the types and amounts of wax on the encapsulation efficiency and percentage of the active release of alginate gel beads was also investigated. The results demonstrated that the incorporation of both waxes into the gel beads had an effect on the percentage of encapsulation efficiency (%) and the percentage of the active ingredient release. Furthermore, the addition of water insoluble waxes (carnauba and bee wax) significantly retarded the release of the active ingredient. The addition of both waxes had a slight effect on drug release behavior. Nevertheless, the increase in incorporated waxes in all formulations could sustain the percentage of active ingredient release. In conclusion, wax-incorporated emulsion gel beads using a modified ionotropic gelation technique could be applied for the intragastric floating delivery and controlled release of functional food and nutraceutical products for their antioxidant and anticancer capacity.

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

“…In terms of food applications, some interesting developments have been reported in recent years, like oil-filled caseinate-rich hydrogel particles (Chung et al, 2013) and chemically stable curcumin through filled alginate hydrogel beads (Zheng et al, 2017). Soradech and co-workers showed very promising results using an emulsified gel consisting of different waxes inside an alginate-based gel bead aiming at controlled tamarind seed extracts release (Soradech et al, 2016). Nevertheless, direct applications of hydrogels in foods, as replacement for other ingredients, is still a challenge.…”

“…Emulgels result from an emulsification (oil-in-water or water-in-oil) where the system will be gelled by means of cross-linking between the chains of the compounds present in the mixture; e.g. stearate organogel-gelatin bigels (Sagiri et al, 2015) and and sequential charged nano-emulsions (Soltani and Madadlou, 2016). The amphiphilic functional behaviour, promoted by both hydrophilic and lipophilic affinities of their constituents, potentiates the usage of emulgels towards the delivery of bioactive compounds.…”

“…Oleogels can be produced using different types of oils in which they can transport lipophilic compounds for pharmaceutical and food applications (Patel and Dewettinck, 2016;Wang et al, 2016). Great attention from the scientific and industrial communities has been directed towards oleogels once they have been mentioned as one of the main answers to act as fat replacers, offering a healthier product while presenting a tailor-made performance (Ergun et al, 2016;Martins et al, 2018;Mert and Demirkesen, 2016;Rogers et al, 2014;Sloan, 2015;Utrilla et al, 2014). One of the most interesting features is their ability to present gel-like behaviour even using low amounts of gelator molecules (e.g.…”

Untitled

“…The oil-entrapped beads were spherical, translucent and slightly yellowish. It was found that a minimum of 25% w/w rice bran oil was necessary to impart satisfactory buoyancy to the beads [12][13][14] .…”

Superhydrophobic Coatings from Beeswax‐in‐Water Emulsions with Latent Heat Storage Capability

“…To achieve this, in other words, to solubilize or disperse the hydrophobic wax in water, we resort to an oil-in-water emulsion system approach. [20] There are several methods to produce wax emulsions in water that utilize multiple surfactants/emulsifiers and stabilizers tailored toward the intended application, such as drug delivery, [21,22] inks, [23] and paints. [24,25] In these formulations, emulsifiers are absorbed in oil-water interfaces, to decrease the interfacial tension and prevent wax from agglomeration and separation.…”