Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies

Abstract

In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (−32.2 ± 0.8 mV) and size distribution (600 ± 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

“…Research has shown that because gums contain carboxylic acid groups, they have negative zeta potential (de Campo et al, 2017). However, Fırtın et al (2020) reported lower zeta potential values for chia seed oil capsules prepared with maltodextrin and Arabic gum (−32.2 to −40.6 mV). The saffron bioactive compounds encapsulated with BSG and whey protein concentrate had −74 mV zeta potential (Gahruie et al, 2020).…”

Novel Curcumin-Encapsulated α-Tocopherol Nanoemulsion System and Its Potential Application for Wound Healing in Diabetic Animals

“…The antioxidant activity of curcumin is attributed to its unique conjugated structure, which shows typical radical-trapping ability as a chain-breaking antioxidant [ 55 ]. Numerous studies reported enhanced antioxidant properties of the curcumin encapsulated in colloidal system such as liposomes [ 56 ], polymeric microparticles [ 57 ], hydrogel beads [ 58 ], nanoparticles [ 59 ], and microemulsions [ 60 ]. Curcumin containing microemulsion and microemulsion gel was developed with grape seed oil as a lipid phase, where the synergistic antioxidant activity of the optimized microemulsion and gel microemulsions was observed due to the presence of grape seed oil which helped effectively encapsulate and preserve the antioxidant stability of curcumin [ 61 ].…”

“…The α -tocopherol is also a potent lipophilic antioxidant and prevents lipid peroxidation by protonation of fatty acid radicals and hence forms stable phenolic free radicals through its chromane ring [ 57 ]. Diabetic wounds are flooded by the high production of reactive oxygen species (ROS) [ 58 ], which not only prolong the average healing time but also contribute to local tissue necrosis [ 59 ].…”

“…Numerous studies reported enhanced antioxidant properties of the curcumin encapsulated in colloidal system such as liposomes [56], polymeric microparticles [57], hydrogel beads [58], nanoparticles [59], and microemulsions [60].…”

Repurposing chia seed oil: A versatile novel functional food

“…The effect of microencapsulation, using maltodextrin and gum Arabic as gut wall components, on release behavior of CSO during simulated gastrointestinal tract studies has shown that samples having 1:3 ratio of maltodextrin to gum Arabic, and having a ratio of 1:5 CSO to wall material, with 40% total dry matter content, have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (−32.2 ± 0.8 mV), and size distribution (600 ± 8 nm). Addition of curcumin in such circumstances decreased the release of CSO from 44.6% to 37.2% (Fırtın et al., 2020). Recently, encapsulation of CSO by spray drying and its ensuing incorporation into chocolate milk powder was reported.…”