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Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-11-01 , DOI: 10.1016/j.foodhyd.2020.105849
Federica Flamminii , Carla D. Di Mattia , Marco Nardella , Marco Chiarini , Luca Valbonetti , Lilia Neri , Graziana Difonzo , Paola Pittia

Abstract Olive leaves are a main source of polyphenols, compounds exhibiting very interesting functional and healthy properties. Nevertheless, the bitter taste of phenolics, together with their physico-chemical instability, are still limiting their use as free compounds into food products. Microencapsulation could represent a promising technique to increase polyphenols stability and bioavailability, as well as to mask unpleasant flavours. In this work microspheres loaded with olive leaves phenolic extracts were produced through emulsification-internal gelation by using alginate alone (Alg) (reference) or mixed with pectin (Alg-Pec), whey proteins (Alg-WPI) or sodium caseinate (Alg-Cas). Encapsulation efficiency was evaluated along with particle size and microstructure, swelling, release kinetics, antioxidant capacity and molecular interaction by using FT-IR spectroscopy. Enriched particles with a mean diameter in the 45–70 μm range were produced. In respect to the Alg beads, whose encapsulation efficiency was 21%, the use of structurant polymers significantly increased the encapsulation efficiency which ranged from 52% up to 78% for the Alg-Pec systems. Significant changes in the FT-IR spectra due to the presence of the extract in Alg-Pec, Alg-WPI and Alg-Cas microparticles were observed, suggesting that molecular interactions were formed between the extract and the encapsulating matrix via hydrogen bonding. Higher swelling and release rates were found for all the tested systems at pH 6.0 compared to pH 4.5; at pH 4.5 Alg-Pec immediately released most of the trapped phenolics, contrarily to Alg-WPI which showed lower and delayed release. Release data were modelled with the Peppas-Sahlin equation which evidenced a main contribution of diffusional processes in the release mechanism.

中文翻译:

用不同的生物聚合物构建藻酸盐珠,用于开发装载橄榄叶酚类提取物的功能性成分

摘要 橄榄叶是多酚的主要来源,多酚化合物具有非常有趣的功能和健康特性。尽管如此,酚类物质的苦味以及它们的物理化学不稳定性仍然限制了它们作为游离化合物在食品中的应用。微囊化可能是一种很有前途的技术,可以提高多酚的稳定性和生物利用度,并掩盖令人不快的味道。在这项工作中,装载橄榄叶酚类提取物的微球是通过乳化-内部凝胶化生产的,单独使用海藻酸盐 (Alg)(参考)或与果胶 (Alg-Pec)、乳清蛋白 (Alg-WPI) 或酪蛋白酸钠 (Alg-卡)。包封效率与粒径和微观结构、溶胀、释放动力学、通过使用 FT-IR 光谱分析抗氧化能力和分子相互作用。产生了平均直径在 45-70 μm 范围内的富集颗粒。对于封装效率为 21% 的 Alg 珠粒,结构聚合物的使用显着提高了封装效率,Alg-Pec 系统的封装效率从 52% 提高到 78%。由于 Alg-Pec、Alg-WPI 和 Alg-Cas 微粒中提取物的存在,FT-IR 光谱发生了显着变化,表明提取物和封装基质之间通过氢键形成了分子相互作用。与 pH 4.5 相比,所有测试系统在 pH 6.0 下都具有更高的溶胀和释放速率;在 pH 4.5 时,Alg-Pec 立即释放了大部分被捕获的酚类物质,这与 Alg-WPI 显示出较低和延迟的释放相反。
更新日期:2020-11-01
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