Encapsulation by Electrospraying of Anticancer Compounds from Jackfruit Extract (Artocarpus heterophyllus Lam): Identification, Characterization and Antiproliferative Properties

Abstract

Background: Compounds with biological activities had been reported in the jackfruit. These compounds are susceptible to structural changes such as isomerization and/or loss of bonds due to environmental factors. Then, the encapsulation for protecting is a necessary process. Objective: In this study, encapsulation of high-value biological compounds (HVBC) was performed using high degree of polymerization agave fructans (HDPAF) and whey protein (WP) as encapsulating materials to preserve the biological properties of the HVBC. Methods: The extract was characterized by HPLC-MS in order to show the presence of compounds with preventive or therapeutic effects on chronic degenerative diseases such as cancer. The micrographs by scanning electron microscopy (SEM), thermal analysis (TGA and DSC), photostabilization and antiproliferation of M12.C3.F6 cell line of capsules were evaluated. Results: The micrographs of the nanocapsules obtained by scanning electron microscopy (SEM) showed spherical capsules with sizes between 700 and 800 nm. No cracks, dents or deformations were observed. The thermogravimetric analysis (TGA) evidenced the decomposition of the unencapsulated extract ranging from 154 to 221 °C. On the other hand, the fructan-whey protein mixture demonstrated that nanocapsules have a thermoprotective effect because the decomposition temperature of the encapsulated extract increased 32.1 °C. Differential scanning calorimetry (DSC) exhibited similar values of the glass transition temperature (Tg) between the capsules with and without extract; which indicates that the polymeric material does not interact with the extract compounds. The photoprotection study revealed that nanocapsules materials protect the jackfruit extract compounds from the UV radiation. Finally, the cell viability on the proliferation of M12.C3.F6 cell line was not affected by powder nanocapsules without jackfruit extract, indicating that capsules are not toxic for these cells. However, microcapsules with jackfruit extract (50 µg/ml) were able to inhibit significantly the proliferation cells. Conclusion: The encapsulation process provides thermoprotection and photostability, and the antiproliferative activity of HVBC from jackfruit extract was preserved.

Encapsulation with HDPAF-WP of the hexane fraction of sea grape (Coccoloba uvifera L.) leaf extract by electrospraying

“…The loading efficiency was determined according to Rivera-Aguilar et al [12] using the data obtained in the TGA with the software TRIOS, TA Instrument using the equation 1.…”

“…However, HBVC are susceptible to lose their activity due to environmental factors such as oxygen, humidity, ultraviolet (UV) light, and temperature [11,12,13]. Furthermore, some of these compounds are hydrophobic, presenting low solubility.…”

“…An alternative is the encapsulation technology [16], the HBVC are covered with a polymeric film, improving their stability [17,18] and achieving (depending on the polymers) the desired release in the organism [15]. Therefore, there is an interest in the formation of capsules from natural biopolymers [11,12,15], which provide stability to the HBVC.…”

“…It has been reported that capsules in a 4:1 ratio of HDPAF and WP present a good release in the small intestine of a C. uvifera leaf extract (from 60 min), allowing the HBVC to be bioavailable and perform biological activities. In addition, the capsules have hygroscopic stability (8 %), the ability to improve thermal stability > 199.29 °C [15], as well as greater stability to UV light even after 48 h of exposure and allow preserve antiproliferative activity [12].…”

“…As the charged jet accelerates to regions of lower potential, the solvent evaporates and finally, the capsules are obtained in the collector [19]. This technology has been used for the encapsulation of various HBVC such as omega-3, vitamins, probiotics, antioxidants [17], carotene [11], and fruit and leaf extracts [12,15].…”