Release characteristics of polyphenols from microencapsulated <i>Terminalia arjuna</i> extract: Effects of simulated gastric fluid

Sawale, Pravin Digambar; Patil, G. R.; Hussain, Shaik Abdul; Singh, Ashish Kumar; Singh, Raushan Kumar

doi:10.1080/10942912.2017.1280677

Cited by 20 publications

(12 citation statements)

References 27 publications

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“…Moreover, the efficiency to encapsulate phenolic compounds tended to decrease significantly when the ratio of concentrated‐fermented Miang water to coating material was higher ( p ≤ 0.05), since the amount of phenols on the surface of the Miang powder was higher or phenols compounds were not encapsulated inside the matrix structure of the Miang powder sample when the ratio of concentrated‐fermented Miang water to coating material become higher, leading to a lower amount of phenols encapsulated in Miang powder. This agrees with Cilek et al () and Sawale, Patil, Hussain, Singh, and Singh () who suggested that powder high in phenols on the surface has less phenolic encapsulation and therefore a lower %EE value.…”

Section: Resultssupporting

confidence: 91%

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Muangrat

Ravichai

Jirarattanarangsri

2019

J Food Process Preserv

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Freeze drying using a maltodextrin/gum Arabic mixture (50 : 50%w/w) as coating material could be used to encapsulate phenolic compounds of wastewater from Miang (fermented tea leaf) production. The effect of concentrated fermented Miang water: coating material ratios of 10:1, 30:1, and 50:1 on the encapsulation efficiency was investigated. The result revealed that as the weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture increased, the encapsulation efficiency decreased while the antioxidant capacity of Miang powder increased due to a higher phenolic concentration in the encapsulation process. The weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture of 10 : 1 was the suitable ratio to encapsulate phenolic compounds with the efficiency as high as 99.40%. The IC50 values of DPPH and ABTS assays for the obtained Miang powder were 24.19 and 332.75 µg/ml, respectively. Additionally, the Miang powder contained gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Practical applications Fermented Miang water (fermented tea leaf; Camellia sinensis var. assamica) as wastewater from Miang production is an attractive source of natural bioactive compounds, particularly phenolic compounds with antioxidant activity. These phenolic compounds were efficiently encapsulated by freeze drying using a maltodextrin/gum Arabic mixture as coating material. The phenolic compounds identified in Miang powder were gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Therefore, the fermented Miang water that is thrown away and not used for other processes could be produced as Miang powder that is applied as an alternative source of natural antioxidants for food supplements, pharmaceuticals, cosmetics and other health products.

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Section: Resultssupporting

confidence: 91%

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Muangrat

Ravichai

Jirarattanarangsri

2019

J Food Process Preserv

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“…Furthermore, other treatments also showed significant values for T g except T D . The glass transition temperature has been influenced by diverse factors, including moisture contents, chemical configuration and molecular mass of subjected matter [ 48 ]. Adhikari et al, 2004 found the lower transition temperatures of fruit drinks/extract were mainly due to the existence of elevated quantity of low molecular weight organic acids and polysaccharides [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation and the Characterization of Polyherbal Formulation (PHF) Rich in Natural Polyphenolic Compounds

et al. 2018

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Microencapsulation of polyherbal formulation (PHF) extract was carried out by freeze drying method, by employing gum arabic (GA), gelatin (GE), and maltodextrin (MD) with their designated different combinations as encapsulating wall materials. Antioxidant components (i.e., total phenolic contents (TPC), total flavonoids contents (TFC), and total condensed tannins (TCT)), antioxidant activity (i.e., DPPH, β-carotene & ABTS+ assays), moisture contents, water activity (aw), solubility, hygroscopicity, glass transition temperature (Tg), particle size, morphology, in vitroα-amylase and α-glucosidase inhibition and bioavailability ratios of the powders were investigated. Amongst all encapsulated products, TB (5% GA & 5% MD) and TC (10% GA) have proven to be the best treatments with respect to the highest preservation of antioxidant components. These treatments also exhibited higher antioxidant potential by DPPH and β-carotene assays and noteworthy for an ABTS+ assays. Moreover, the aforesaid treatments also demonstrated lower moisture content, aw, particle size and higher solubility, hygroscopicity and glass transition temperature (Tg). All freeze dried samples showed irregular (asymmetrical) microcrystalline structures. Furthermore, TB and TC also illustrated the highest in vitro anti-diabetic potential due to great potency for inhibiting α-amylase and α-glucosidase activities. In the perspective of bioavailability, TA, TB and TC demonstrated the excellent bioavailability ratios (%). Furthermore, the photochemical profiling of ethanolic extract of PHF was also revealed to find out the bioactive compounds.

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“…Gupta and Jadhav [13] stressed that it is important to protect PUFA in edible oil against lipid oxidation in order to boost its shelf life, which can be accomplished by applying the efficient technique of microencapsulation. Due to the many advantages of the spray drying method, it is commonly used for microencapsulation in the food sector as well documented in the literature: Terminalia arjuna extracts [14] , pequi extracts [15] , fish oil, [16] flaxseed oil, [17] menhaden oil, [18] and chili seed oil. [19] A crucial objective to ensure the usefulness of spray-dried products for food application is to evaluate its stability and functionality during storage.…”

Section: Introductionmentioning

confidence: 99%

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Mohammed

Hussin

Tan

et al. 2017

International Journal of Food Properties

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Microencapsulation is frequently used to enhance the stability of liquid food by transforming it to a free-flowing powder. This study aimed to evaluate the effect of storage for 24 days at 65°C on the overall quality and stability of microencapsulated Nigella sativa oil (MNSO) compared to uncapsulated Nigella sativa oil (NSO). During storage time, the total oil was extracted from the MNSO and was examined every six days along with the uncapsulated NSO. The uncapsulated oil showed many changes to its properties including reductions in oxidative stability, content of bioactive compounds, and antioxidant activity, as well as changes in fatty acid composition. The same parameters were evaluated for MNSO, which showed increased stability and resistance under the same storage conditions. The results confirmed the efficacy of the microencapsulation in protecting the oil.

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Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Cited by 20 publications

References 27 publications

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Microencapsulation and the Characterization of Polyherbal Formulation (PHF) Rich in Natural Polyphenolic Compounds

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

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