Yerba Mate Extract Encapsulation with Alginate and Chitosan Systems: Interactions between Active Compound Encapsulation Polymers

Abstract

Yerba mate (Ilex paraguariensis) contains a high amount of polyphenols associated with antiradical activity and possible benefits for preventing degenerative diseases. Natural extracts from this South American herb were encapsulated in calcium alginate and calcium alginate-chitosan beads to be incorporated as an additive in food products. The interactions between the active compound and the polymers were evaluated by Scanning Electron Microscopy (SEM), thermal analysis (Thermo Gravimetric Assays, TGA, and Differential Scanning Calorimetry, DSC) and Fourier Transform Infrared Spectrometry (FT-IR) studies. Also, the effect of these interactions on extract release in a gastrointestinal model system was evaluated. Results showed the interactions between the calcium alginate matrix and the chitosan external layer. Also, interactions between the natural extract and each polymer were observed. In both encapsulation systems the highest polyphenol content was released in simulated gastric fluid. However, capsules coated with chitosan allowed releasing a higher amount of polyphenols into the simulated intestinal fluid. This fact was attributed to both the protecttion of the chitosan barrier and the strong interaction between yerba mate extract and chitosan.

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

“…Obviously, alginate‐based matrices do not seem applicable as an oral controlled release system. Similar results on release of polyphenols from alginate beads could be found elsewhere (Anbinder and others ). However, some authors (Bermúdez‐Soto and others ; Tagliazucchi and others ) stressed that acidic media did not affect polyphenol compounds (chokeberry and grape polyphenols, respectively).…”

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

“…This could indicate the wide range of phenolic compound present into the cocoa extract. The curve of sodium alginate showed an exothermic decomposition peak at 240 C, similar peaks were obtained by other authors (Anbinder, Deladino, Navarro, Amalvy, & Martino, 2011;Sarmento, Ferreira, Veiga, & Ribeiro, 2006). The characteristic peak of sodium alginate was not observed in the thermograms of capsules with and without cocoa extract due to the formation of an egg-box structure of alginate with calcium ions.…”

Preparation and characterization of alginate–gelatin microencapsulatedBacillus subtilisSL-13 by emulsification/internal gelation

“…In the case of NaALG powder, an exothermic decomposition peak is observed at 216°C (Figure 6(A)). Similar peaks of NaALG were obtained by Córdoba [9] and Anbinder et al [22] at temperatures of 225 and 247°C, respectively. However, the DSC thermogram of NaALG beads ( Figure 6(B)) shows that the exothermic decomposition peak at 216°C was not observed because of Gelatin NaALG NaALG-GE 3 Figure 5.…”