Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase

Pedrali, Davide; Barbarito, Sara; Lavelli, Vera

doi:10.1016/j.lwt.2020.109952

Cited by 31 publications

(15 citation statements)

References 40 publications

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“…The obtained results were in the same trend of those obtained by Pedrali et al. (2020) who obtained 77.4% of ME for grape seed phenolic extract in calcium alginate beads. Concerning the D.C, the optimum formula that gave a higher ME (70.20 ± 0.59%) was (0.3, 2.0, and 2.5% w/v) of SCSE, sodium alginate, and calcium chloride, respectively.…”

Section: Results and Discussionsupporting

confidence: 90%

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Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules

Abdin

Salama

Riaz

et al. 2020

J Food Process Preserv

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The main objective of this study is using calcium alginate to encapsulate Syzygium cumini seed polyphenolic extract to maintain its stability and functionality. Calcium chloride was exploited as a cross‐linking agent to get the final form as calcium alginate capsules. Two different methods for drying of capsules were conducted; freeze‐dried (FD.C) and vacuum dried (D.C). Encapsulation efficiency for FD.C and D.C was 75.96 ± 0.68% and 70.20 ± 0.59%, respectively. The scanning electron microscopy (SEM) photographs and the mechanical properties indicated that the polysaccharide networks of D.C were strongly firm to prevent the release of total phenolic content (TPC) in gastric phase. FD.C showed fragile polysaccharide networks however, prevented the release of TPC in gastric phase and exhibited more release of TPC than D.C in intestinal phase. The microencapsulation process improved the thermal stability of the extract with 171.97°C and 180.36°C for FD.C and D.C, respectively. Novelty Impact Statement Sodium alginate in combination with calcium chloride was exploited to fabricate controlled release microcapsules. The fabricated microcapsules physically interacted with Syzygium cumin seeds polyphenols. The polyphenolic microcapsules were characterized with high ability to preserve polyphenols in gastric conditions and admitted with release of polyphenols in intestinal conditions. Moreover, the resulted microcapsules increased the thermal stability of grafted polyphenols. Thus, the obtained results would pave a new technique for medical purposes as controlled release systems or more stable capsules for food additive.

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Section: Results and Discussionsupporting

confidence: 90%

“…capsule containing (0.3, 1.5, and 2.0% w/v) of SCSE, sodium alginate, and calcium chloride, respectively. The obtained results were in the same trend of those obtained by Pedrali et al (2020) (Blandino et al, 1999;Liu et al, 2010).…”

Section: Microencapsulation Efficiencysupporting

confidence: 86%

Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules

Abdin

Salama

Riaz

et al. 2020

J Food Process Preserv

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“…Stoica et al [ 28 ] reported that encapsulation efficiency of rose hips polyphenols in alginate beads and alginate/chitosan beads ranged from 40% to 90%. When grape seed polyphenols were encapsulated in alginate and alginate/chitosan beads encapsulation efficiency was 78% and 92% [ 29 ]. Reported efficiency values by Pasukamonset et al [ 30 ] were from 75 to 85% for polyphenols from extracts of Clitoria ternatea petal flower in the alginate beads.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

Ćorković

Pichler

Ivić

et al. 2021

Gels

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Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.

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“…Food & Function in hydrogel microbeads had no effect on the type of inhibition and kinetic parameters of α-Glu. 47…”

Section: Papermentioning

confidence: 99%

Control of eriocitrin release from pH-sensitive gelatin-based microgels to inhibit α-glucosidase: an experimental and computational study

2022

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Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase

Cited by 31 publications

References 40 publications

Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules

Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

Control of eriocitrin release from pH-sensitive gelatin-based microgels to inhibit α-glucosidase: an experimental and computational study

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