Formulation of stable microcapsules suspensions contentSalvia officinalisextract for its antioxidant activity preservation

Abstract

The stabilization of microparticles suspensions is always assured by macromolecules that allow the increasing of dispersing phase viscosity and maintaining the microparticles dispersibility. In this work, the effect of xanthan gum, tragacanth, and sodium alginate on the stability of gelatin–pectin microcapsules suspensions containing sage polyphenols as an active substance was investigated. After polyphenols extraction from Salvia officinalis, their characterization by HPLC‐UV/DAD and their microencapsulation by complex coacervation technique using gelatin and pectin. Three different suspensions of microcapsules were prepared using different polymeric dispersant agents. The suspensions were characterized by laser for particle size, zetametry, viscosimetry, and evaluation of their antioxidant activities was carried out by the DPPH scavenging radical method. Stability study of prepared suspensions was undertaken during 90 days, the results obtained showed that sodium alginate and tragacanth had a better stabilizing effect compared with xanthan gum. After formulation of sage extract, its antioxidant activity increases and its half‐life time increases from 12.75 ± 1.95 days (R2 = .93) to 258.64 ± 21.99 days (R2 = 0.98). Practical applications Microencapsulation yield of sage extract in gelatin–pectin is 73.54 ± 2.04%. About 0.5% of sodium alginate permits the stabilization of microcapsules suspension. Sodium alginate and tragacanth had a better stabilizing effect compared with xanthan. After formulation, antioxidant activity of sage extract increases. After formulation, half‐life time of sage extract increases from 12.75 ± 1.95 to 258.64 ± 21.99 days.

Cinnamaldehyde microcapsules enhance bioavailability and regulate intestinal flora in mice

“…These data suggested that microencapsulation improved the absorption of cinnamaldehyde, which may improve the bioavailability of cinnamaldehyde. Several previous studies demonstrated that microcapsules increased the solubility, stability and in vitro bioaccessibility of encapsulated materials and showed a significant sustained release effect ( Bachir et al, 2018 , Qian et al, 2021 ). Therefore, we presumed that microencapsulation changed the phase solubility of cinnamaldehyde and the contact between cinnamaldehyde and intestinal tract, which may be attributed to high absorption.…”

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

“…Antioxidant activity of all formulated nectars was determined by DPPH scavenging radical method. simples were centrifuged, filtrated, and diluted (1/10) before they were tested (Del Caro et al, 2004), the percentage of antioxidant activity was determined according to the protocol described by Kharadze et al, (2018), Nait Bachir et al (2018) using spectrophotometer (JENWAY 7305). Test was triplicated for each sample on the first day of the study.…”

“…Redispersibility of each formulation was tested after determination of sedimentation volume using the same glass tube test, the method was performed according to Nait Bachir et al (2018).…”

Advances in the preparation and application of microencapsulation to protect food functional ingredients

“…The results showed that sodium alginate and yarrow gum were better than xanthan gum in terms of stabilization. 27 A study on the stability of the prepared suspension was conducted for 90 days. The suspension stabilized using sodium alginate and xanthan gum had faster dispersibility than the one stabilized using xanthan gum.…”