Formulation of stable microcapsules suspensions content Salvia officinalis extract for its antioxidant activity preservation.

Autor: Nait Bachir, Yacine, Zafour, Amel, Medjkane, Meriem
Předmět:
Zdroj: Journal of Food Processing & Preservation; Feb2018, Vol. 42 Issue 2, p1-1, 10p
Abstrakt: Abstract: The stabilization of microparticles suspensions is always assured by macromolecules that allow the increasing of dispersing phase viscosity and maintaining the microparticles dispersibility. In this work, the effect of xanthan gum, tragacanth, and sodium alginate on the stability of gelatin–pectin microcapsules suspensions containing sage polyphenols as an active substance was investigated. After polyphenols extraction from Salvia officinalis, their characterization by HPLC‐UV/DAD and their microencapsulation by complex coacervation technique using gelatin and pectin. Three different suspensions of microcapsules were prepared using different polymeric dispersant agents. The suspensions were characterized by laser for particle size, zetametry, viscosimetry, and evaluation of their antioxidant activities was carried out by the DPPH scavenging radical method. Stability study of prepared suspensions was undertaken during 90 days, the results obtained showed that sodium alginate and tragacanth had a better stabilizing effect compared with xanthan gum. After formulation of sage extract, its antioxidant activity increases and its half‐life time increases from 12.75 ± 1.95 days (R2 = .93) to 258.64 ± 21.99 days (R2 = 0.98). Practical applications: Microencapsulation yield of sage extract in gelatin–pectin is 73.54 ± 2.04%. About 0.5% of sodium alginate permits the stabilization of microcapsules suspension. Sodium alginate and tragacanth had a better stabilizing effect compared with xanthan. After formulation, antioxidant activity of sage extract increases. After formulation, half‐life time of sage extract increases from 12.75 ± 1.95 to 258.64 ± 21.99 days. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje