Protein and polysaccharide based encapsulation of ginger oleoresin: impact of wall materials on powder stability, release rate and antimicrobial characteristics.

Autor: Ahad T; Department of Food Science and Technology, University of Kashmir, J&K 190006, India., Gull A; Department of Food Science and Technology, University of Kashmir, J&K 190006, India., Masoodi FA; Department of Food Science and Technology, University of Kashmir, J&K 190006, India. Electronic address: masoodi_fa@yahoo.co.in., Gani A; Department of Food Science and Technology, University of Kashmir, J&K 190006, India., Nissar J; Department of Food Science and Technology, University of Kashmir, J&K 190006, India., Ganaie TA; Department of Food Technology, IUST, Awantipora, J&K 192122, India., Masoodi L; Department of Food Science and Technology, University of Kashmir, J&K 190006, India.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2023 Jun 15; Vol. 240, pp. 124331. Date of Electronic Publication: 2023 Apr 05.
DOI: 10.1016/j.ijbiomac.2023.124331
Abstrakt: Ginger oleoresin is widely used as a flavouring agent in many foods. But its bioactive components are unstable as being sensitive to heat, humidity and light. Hence this study proposes the encapsulation of ginger oleoresin in order to protect it and regulate its release in the gastrointestinal system via spray drying utilising whey protein isolate (WPI) and gum Acacia (GA) as wall materials. The feed emulsions used were characterised for emulsion stability, viscosity, droplet size and thermal properties. The GA microcapsules had a substantially greater mean particle diameter (1980 nm) than WPI microcapsules (1563 nm). The WPI microcapsules retained high content of 6-and 8-gingerol (89.57 and 12.54 mg g -1 ) compared to GA. The WPI microcapsules showed the largest mean inhibition zone with diameter of 16.64 mm against Escherichia coli and 22.68 mm against Staphylococcus aureus making them most effective in preventing the growth of test bacteria. Both WPI and GA microcapsules exhibited zeta potential value in the range of (-21.09 to -27.35 mV) indicating excellent colloidal stability. The highest concentration of antioxidant activity (73.33 %) and total phenols (33.92 mg g -1 ) was retained by WPI microcapsules in intestinal juice which ensures intestinal regulatory release.
Competing Interests: Declaration of competing interest The authors declare that there is no conflict of interests regarding publication of this paper.
(Copyright © 2023. Published by Elsevier B.V.)
Databáze: MEDLINE
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