Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (<i>Crataegus monogyna</i>Jacq.) procyanidins microcapsules with inulin and maltodextrin

Wyspiańska, Dorota; Kucharska, Alicja Z.; Sokół‐Łętowska, Anna; Kolniak‐Ostek, Joanna

doi:10.1002/jsfa.7787

Cited by 35 publications

(33 citation statements)

References 31 publications

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“…The LC-MS analysis of isoflavones was performed as described previously by Wyspiańska et al (2017). Isoflavones identification was performed on an Acquity ultraperformance liquid chromatography (UPLC) system, coupled with a quadrupole time-of-…”

Section: Identification Of Isoflavones By Lc-msmentioning

confidence: 99%

“…The major operating parameters for the Q -TOF MS were consistent with the description of Wyspiańska et al (2017). Separation was achieved on the Acquity TM BEH C18 column (100 × 2.1 mm i.d., 1.7 μm; Waters).…”

Section: Flight (Q-tof) Ms Instrument (Uplc/synapt Q-tof Ms; Watersmentioning

confidence: 99%

“…The HPLC-DAD analysis of isoflavones was performed as described previously by Wyspiańska et al (2017). The HPLC analysis was performed using a Dionex (Germering, Germany) system.…”

Section: Quantitative Determination Of Isoflavones By Hplc-dadmentioning

confidence: 99%

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Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Wyspiańska

Kucharska

Sokół‐Łętowska

et al. 2019

Food Science & Nutrition

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Isotonic drinks, fortified with microencapsulated maltodextrin and inulin isoflavone extract, were evaluated by organoleptic assessment and color measurement on the CIE L*a*b scale, then they were subjected to in vitro digestion. Changes of concentrations of isoflavones released during digestion of drinks and their ability to neutralize free radicals (ABTS) were determined. The effect of microencapsulation and storage on isoflavone content in isotonic drinks was also evaluated. In the organoleptic evaluation, beverages without additives and beverages fortified with microencapsulated extract were evaluated as better than a beverage with pure extract. Microencapsulation largely eliminated the unpleasant taste and odor of isoflavones and masked their color. Before digestion, isotonic drinks contained 29.07–43.17 μg of isoflavones in 1 ml. Microencapsulated isoflavones were released gradually during simulated digestion. The highest recovery of these compounds was observed for glycoside and malonylate derivatives of daidzein. Daidzin and genistin with encapsulation showed bioavailability of 0.02%–0.07%. The use of inulin as a carrier increased the stability of microcapsules during the storage of isotonic beverages. Microencapsulated of isoflavones from soybeans can increase the health benefits of conventional beverages available on the market.

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Section: Identification Of Isoflavones By Lc-msmentioning

confidence: 99%

Section: Flight (Q-tof) Ms Instrument (Uplc/synapt Q-tof Ms; Watersmentioning

confidence: 99%

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Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Wyspiańska

Kucharska

Sokół‐Łętowska

et al. 2019

Food Science & Nutrition

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“…compounds were based on retention times, UV-visible spectra, mass spectra, and ion fragmentation. The results were compared to available authentic standards and by comparison with literature data [25][26][27]. In the quince extract phenolic acids were identified (chlorogenic acid and its isomers -neochlorogenic and cryptochlorogenic acids, derivatives of caffeoylquonic acid, p-coumaric acid and dicaffeoylquinic acid).…”

Section: Phenolic Content By Hplc-ms/ms Methodsmentioning

confidence: 99%

“…Fragmentation of compound with m/z at 865.2 and t R 4.39 min gave ions with m/z 577.1 and 289.1, characteristic for procyanidin dimer and monomer respectively. This compound was identified as procyanidin C1 [27]. …”

Section: Phenolic Content By Hplc-ms/ms Methodsmentioning

confidence: 99%

Interactions of Bioactive Quince (Cydonia oblonga Mill.) Extract with Biomolecules

Strugała¹,

Cyboran-Mikołajczyk²,

Wyspiańska³

et al. 2017

Rec. Nat. Prod.

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Abstract:The study is concerned with biological activity of quince (Q) fruit extract (Cydonia oblonga Mill.) towards the phosphatidylcholine liposome and the natural lipid-protein erythrocyte membrane, as well as will explaining the40 way of interaction of the extract with the membrane. The results showed that Q extract protects lipids against oxidation induced by AAPH compound to a similar extent in two models of membrane. Studies with probes (Laurdan and DPH) located at different depths within the membrane lipid bilayer showed that extract caused an increase of the packing order of the polar heads of lipids and a slight decrease in mobility of the acyl chains. Such results suggest that extract molecules associate with the lipid and lipid-protein membrane and can stop the propagation of free radicals within the bilayer by modifying the membrane fluidity. Furthermore, Q extract resulted in the inhibition of the activity of enzymes (cyclooxygenase-1 and cyclooxygenase-2) probably involved in inflammatory reactions in the body. The experimental results proved that extract components can bind to the main plasma protein -human serum albumin, and the quenching mechanism was suggested as static. The obtained quince-albumin binding constants show that the extract probably can be transported from the circulatory system to reach its target organ.

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Encapsulation efficiency and release of citral using methylcellulose as emulsifier and interior wall material in composite polysaccharide microcapsules

et al. 2018

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To better explore the encapsulation efficiency of citral microcapsules through spray‐drying, amphiphilic methylcellulose (MC) was used as the emulsifier and the interior wall material, with chitosan (CTS) and alginate (ALG) as the composite external wall materials. The sequence and proportion of wall materials were compared and optimized based on the stability of the emulsions and citral content in the microcapsules. MC/CTS/ALG was the best wall material for citral microencapsulation. Formulation comprising 1.5 ml citral, 0.8 g MC, 1.0 g CTS, and 6.0 g ALG had the best entrapment of citral, resulting in citral unit content of 46.4 mg/g and the encapsulation efficiency of 82.2%. Scanning electron microscope and transmission electron microscopy images expressed distinct spherical core–shell structure of the microcapsules. Citral microcapsules absorbed water during storage, which resulted in particle size increase and cracks in the microcapsules surface. Water absorption properties in common used environments (open in air, sealed plastic bag, glass bottle) were investigated. CoCl2 microcapsules were used to intuitively express the water absorption through the color change. The results are referential for industry to select proper wall materials and storage conditions for spice microcapsules to increase the shelf life of relevant foods.

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Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogynaJacq.) procyanidins microcapsules with inulin and maltodextrin

Cited by 35 publications

References 31 publications

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Interactions of Bioactive Quince (Cydonia oblonga Mill.) Extract with Biomolecules

Encapsulation efficiency and release of citral using methylcellulose as emulsifier and interior wall material in composite polysaccharide microcapsules

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