Publication: Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt
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Date
0030-07-21
Authors
Esmat Aly ; Ruben López-Nicolas ; Teresa Sánchez-Moya ; Gaspar Ros ; TamerM. El-Messery
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Facultades de la UMU::Facultad de Veterinaria
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Publisher
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DOI
10.1111/1750-3841.15893
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info:eu-repo/semantics/article
Description
Abstract
Polycaprolactone (PCL)was used via double emulsion/solvent evaporation
technique for the encapsulation of polyphenols olive leaves (OLs) extracts.
In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder
were characterized by scanning electron microscopy and fourier transform
infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC)
contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols
stability were measured after oral, gastric, and intestinal steps of in vitro digestion.
PCL-microcapsules were utilized in formulating novel functional yogurt
containing 0, 25, 50, and 75 mg of TPC estimated as mg GAE (added as PCLmicrocapsules)
per 100g yogurt. All yogurt samples were evaluated for their pH,
acidity, syneresis, viscosity, and color during storage. In vitro digestion significantly
affected the phenolic composition in non-encapsulated extract whereas
it had a lower impact on encapsulated phenolics. Higher protection was provided
for encapsulated OLs extract and their higher release was observed at the
intestinal phase. Unlike the undigested OLs extract, which had a TPC of 490 mg
GAE/100 g, lower values of TPC (136 and 289 mg GAE/100 g) were obtained
for non-encapsulated and encapsulated OLs extract, respectively, in the intestinal
fluids. Yogurt with PCL-microcapsules had lower viscosity, syneresis, and
color parameters, compared to control yogurt. Thus, OLs represent a valuable
and cheap source of polyphenols that can be successfully applied inmicroencapsulated
form, in formulating functional yogurt.
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Citation
El-Messery, T. M., Aly, E. López-Nicolas, R., Sánchez-Moya, T., & Ros, G. Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt. J Food Sci. 2021; 86: 4303–4315. https://doi.org/10.1111/1750-3841.15893
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