کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403276 1330893 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
چکیده انگلیسی


- PE was encapsulated in chitosan, β-cyclodextrin, xanthan and hydrogel matrices.
- Encapsulated PE retained antioxidant capacity.
- PE encapsulation was confirmed by SEM and TGA.

Microencapsulated phenolic extracts of blackberry (PE) were obtained by lyophilization in matrixes of β-cyclodextrin (β-CDS), chitosan (C), xanthan (X) and hydrogel (H). The encapsulation was confirmed by Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA); their antioxidant activity, controlled release of phenolics and efficiency of encapsulation were determined. However, coated chitosan and xanthan only showed the characteristic shape. In fact, encapsulation efficiency depended on the phenolic compound and the encapsulated coating used; gallic acid and epicatechin were predominantly in microcapsules coated with β-cyclodextrin and xanthan. The highest antioxidant activity in microcapsules coated with β-cyclodextrin (84.43 ± 3.5%) and xanthan (90.75 ± 0.09%) was related to the equitable presence of encapsulated phenolic compounds. The controlled release of phenolic extract capsules was influenced by coating, solvent and pH.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 58, Issue 2, October 2014, Pages 527-533
نویسندگان
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