Nanoencapsulation of green tea extract using maltodextrin and its characterisation

Parvez, Sadaf; Wani, Idrees Ahmed; Masoodi, F. A.

doi:10.1016/j.foodchem.2022.132579

Cited by 18 publications

(15 citation statements)

References 35 publications

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“…A characteristic peak is observed in 3424 cm −1 , which is related to O‐H stretching phenols, monomeric carboxylic acids; hydrogen bonded phenols and hydrogen bonded carboxylic acids. The peak in the frequency of 1624 cm −1 is also related to C=C vibration of phenolic compounds (Parvez et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Encapsulated powders of Alcea flower polyphenol‐rich extract by different hydrocolloid carriers: characterisation, antioxidant activity and chemical structures

Kalajahi,

Malekjani,

Samborska

et al. 2023

Int J of Food Sci Tech

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Alcea flower (as a natural source of antioxidants and colour) polyphenols might be easily deteriorated during processing and preservation. So, encapsulation is a suitable approach to overcome this problem. In this study, Alcea flower extract (AFE) was encapsulated using different carriers (maltodextrin (MD) and MD with gum arabic (GA), whey protein concentrate (WPC), and GA-WPC). The production yield ( ∼ 70%) was higher when MD-WPC mixture or MD alone were used. The moisture content, water activity (a w ), and wettability time of samples containing MD were less than other samples while their solubility was higher. Bulk and tapped density and also hygroscopicity were lowest in the samples produced using MD-WPC, with improved flowability. The morphological characteristics of particles (matrix-type particles with smooth and spherical surfaces in MD samples and wrinkled and indented in protein carriers) were affected by the carrier composition. Chemical structure evaluation (FTIR) indicated the successful coating of polyphenols in the carrier matrix. Generally, TPC (0.93 mg GAE mL À1 ) and retention of DPPH (82.4%), ABTS (94.1%), hydroxyl radical scavenging (77.2%) and reducing power (87.5%) of the samples produced with MD-WPC were higher than other carriers.

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Section: Resultsmentioning

confidence: 99%

Encapsulated powders of Alcea flower polyphenol‐rich extract by different hydrocolloid carriers: characterisation, antioxidant activity and chemical structures

Kalajahi,

Malekjani,

Samborska

et al. 2023

Int J of Food Sci Tech

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“…The low porosity value of WPI microcapsules may be accredited to its low particle size (Table 1). Low porosity values indicate lesser air space between the particles and result in lesser degradation due to low oxygen content 37 …”

Section: Resultsmentioning

confidence: 99%

“…Low porosity values indicate lesser air space between the particles and result in lesser degradation due to low oxygen content. 37 The high Carr index and Hausner ratio indicate that both WPI and GA oleoresin microspheres possess poor flowability. GA and WPI oleoresin encapsulated powder showed Carr index values of 28.42% and 27.10% and Hausner ratio of 1.40 and 1.37, respectively.…”

Section: Physicochemical and Antioxidant Propertiesmentioning

confidence: 99%

Effect of excipient wall materials on the development of ginger oleoresin microcapsules: assessing the physicochemical, antioxidant and structural properties

2022

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BACKGROUND Ginger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microencapsulation. The goal of this research was to evaluate how different wall materials affect the properties of microencapsulated ginger oleoresin powder. RESULTS Ginger oleoresin microcapsules were developed through spray drying technique using gum acacia (GA) and whey protein isolate (WPI) as wall materials. The characteristics of the obtained powder, including water activity, wettability and encapsulation efficiency, were evaluated, corresponded to values of 0.20, 90.54 s and 84.15% for whey protein isolate‐based ginger oleoresin powder. Whey protein isolate microcapsules also exhibited higher phenolic content (27.26 mg gallic acid equivalents g−1), total flavonoid (2.94 mg quercetin equivalents g−1) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (68.71%) than GA microcapsules. Both WPI‐ and GA‐based oleoresin microcapsules displayed poor flowability, but possessed a metastable amorphous state as indicated by X‐ray diffraction. GA‐encapsulated oleoresin microcapsules showed a significant increase in particle size (1983 nm) compared to WPI oleoresin microcapsules. Fourier transform infrared analysis of the developed oleoresin microcapsules indicated no change in molecular structure except for a variation in peak intensity. CONCLUSION Whey protein isolate proved to be more efficient in maintaining the physicochemical and antioxidant activity of spray‐dried ginger oleoresin powder. The present study revealed whey protein‐based oleoresin powder could be used as a therapeutic agent in various nutraceutical applications. © 2022 Society of Chemical Industry.

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“…Antioxidant assays, including Folin–Ciocalteu for total phenolics, DPPH free radical scavenging, and FRAP, were adapted from the methods described by Parvez et al with specific modifications as detailed below.…”

Section: Methodsmentioning

confidence: 99%

Calcium Alginate Beads Loaded with Green Tea Extract: Impact of Drying Methods on Its Structure, Release Behavior, and Storage Stability

Parvez,

Wani

2024

ACS Food Sci. Technol.

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In this study, calcium alginate beads containing green tea extract were formulated by using oven and freeze-drying methods. Using calcium alginate as a carrier and guar gum as a filler ingredient, the beads were prepared through an ionotropic gelation process. The internal texture of oven-dried beads (ODBs) was more homogeneous and compact than that of the freezedried beads (FDBs). Based on texture analysis, the ODBs were harder because their internal structure was more rigid. The FDB showed a greater efficiency of encapsulation (74.98%) than that of the ODB (58.04%). Under alkaline conditions, oven-and freezedried beads exhibited higher swelling and release rates than under acidic conditions. It was found that FDB released more polyphenols and had a higher metal chelation activity (85.81%) and radical scavenging power (78.33%) than that of oven-dried beads. Both systems were well-fitted by semiempirical models. In addition, both the ODB and FDB showed a 3-fold increase in bioactivity during storage at room temperature (27 ± 2 °C).

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Nanoencapsulation of green tea extract using maltodextrin and its characterisation

Cited by 18 publications

References 35 publications

Encapsulated powders of Alcea flower polyphenol‐rich extract by different hydrocolloid carriers: characterisation, antioxidant activity and chemical structures

Encapsulated powders of Alcea flower polyphenol‐rich extract by different hydrocolloid carriers: characterisation, antioxidant activity and chemical structures

Effect of excipient wall materials on the development of ginger oleoresin microcapsules: assessing the physicochemical, antioxidant and structural properties

Calcium Alginate Beads Loaded with Green Tea Extract: Impact of Drying Methods on Its Structure, Release Behavior, and Storage Stability

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