Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends
| Autor: | Surajit Mandal, Rajesh Bajaj, Kanta Yadav, Bimlesh Mann |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Whey protein food.ingredient Sonication 04 agricultural and veterinary sciences Maltodextrin 040401 food science 01 natural sciences chemistry.chemical_compound Freeze-drying 0404 agricultural biotechnology food chemistry Polyphenol 010608 biotechnology Grape seed extract Gum arabic Original Article Food science Particle size Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | Grape seed extract (GSE) contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their characterization. For this study, whey protein concentrate (WPC), maltodextrin (MD) and gum arabic (GA) were evaluated as encapsulating materials. For the preparation of stable microcapsules different WPC:MD/GA (5:0, 4:1, 3:2 and 0:5) ratios were assessed using ultrasonication for different time periods (20–40 min) followed by freeze drying. Encapsulation efficiency, antioxidant activity, particle size, surface morphology and release mechanism were determined. The GSE microcapsules coated with WPC:MD/GA ratio of 4:1 and 3:2 with core to coat ratio of 1:5 and prepared by sonication for 30 min were found to have highest encapsulation efficiency (87.90–91.13%) and the smallest particle size with maximum retention of antioxidant activity. Under optimized conditions, the low level release (43–49%) of phenolic compounds resulted under simulated gastric condition and significantly (p |
| Databáze: | OpenAIRE |
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