Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion
Summary Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect co...
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| Veröffentlicht in: | International journal of food science & technology 2021-10, Vol.56 (10), p.5089-5096 |
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| creator | Álvarez‐Cervantes, Pedro Cancino‐Díaz, Juan Carlos Fabela‐Illescas, Héctor Enrique Cariño‐Cortés, Raquel López‐Villegas, Edgar Oliver Ariza‑Ortega, José Alberto Belefant‐Miller, Helen Betanzos‐Cabrera, Gabriel |
| description | Summary
Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
The antimicrobial and antioxidant activity of microencapsulated pomegranate juice after in vitro digestion. |
| doi_str_mv | 10.1111/ijfs.15093 |
| format | Article |
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Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
The antimicrobial and antioxidant activity of microencapsulated pomegranate juice after in vitro digestion.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15093</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antibacterial activity ; antioxidant activity ; Antioxidants ; Bioavailability ; Diameters ; Digestion ; Drying ; Functional foods & nutraceuticals ; in vitro digestion ; Juices ; Maltodextrin ; Microcapsules ; Microencapsulated pomegranate juice ; Microencapsulation ; Oxidation ; Phenolic compounds ; Phenols ; Plant extracts ; polyphenol ; Spray drying</subject><ispartof>International journal of food science & technology, 2021-10, Vol.56 (10), p.5089-5096</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3013-de9ba08fda86ca6c5b3dd3508ada217af83d47a63fd2b3ed51305a04b7eac7ba3</citedby><cites>FETCH-LOGICAL-c3013-de9ba08fda86ca6c5b3dd3508ada217af83d47a63fd2b3ed51305a04b7eac7ba3</cites><orcidid>0000-0003-2027-6904</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15093$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15093$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Álvarez‐Cervantes, Pedro</creatorcontrib><creatorcontrib>Cancino‐Díaz, Juan Carlos</creatorcontrib><creatorcontrib>Fabela‐Illescas, Héctor Enrique</creatorcontrib><creatorcontrib>Cariño‐Cortés, Raquel</creatorcontrib><creatorcontrib>López‐Villegas, Edgar Oliver</creatorcontrib><creatorcontrib>Ariza‑Ortega, José Alberto</creatorcontrib><creatorcontrib>Belefant‐Miller, Helen</creatorcontrib><creatorcontrib>Betanzos‐Cabrera, Gabriel</creatorcontrib><title>Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion</title><title>International journal of food science & technology</title><description>Summary
Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
The antimicrobial and antioxidant activity of microencapsulated pomegranate juice after in vitro digestion.</description><subject>Antibacterial activity</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Diameters</subject><subject>Digestion</subject><subject>Drying</subject><subject>Functional foods & nutraceuticals</subject><subject>in vitro digestion</subject><subject>Juices</subject><subject>Maltodextrin</subject><subject>Microcapsules</subject><subject>Microencapsulated pomegranate juice</subject><subject>Microencapsulation</subject><subject>Oxidation</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Plant extracts</subject><subject>polyphenol</subject><subject>Spray drying</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl2HGcuEtUUSiqxKKwtib-qRy1SbBTIDuOwBE4C0fhJLiENbN5Gumb9zQPoXNKJjTOlatsmFBOpuwAjSjLeZLmKT1EIzLlJOFZyo7RSQgVISRlRTZCYdV66L_fP7TvXb3GW6d8Y2oFbdhtoHNNjRuL22Zr1h5q6Ayudk4Z7GrlDQQTsOsChjqSb05HxaA69-K6HoPtjI_g12dcfYO1W5uwdzxFRxY2wZz96Rg9zW8eZ3fJ8uF2MbteJooRyhJtpiUQYTWIXEGueMm0ZpwI0JDSAqxgOisgZ1anJTOaU0Y4kKwsDKiiBDZGF4Nv65vnXcyWVbPzdYyUKReFyIVgLFKXAxUfD8EbK1vvtuB7SYnclyr3pcrfUiNMB_jVbUz_DykX9_PVcPMD7h9_wg</recordid><startdate>202110</startdate><enddate>202110</enddate><creator>Álvarez‐Cervantes, Pedro</creator><creator>Cancino‐Díaz, Juan Carlos</creator><creator>Fabela‐Illescas, Héctor Enrique</creator><creator>Cariño‐Cortés, Raquel</creator><creator>López‐Villegas, Edgar Oliver</creator><creator>Ariza‑Ortega, José Alberto</creator><creator>Belefant‐Miller, Helen</creator><creator>Betanzos‐Cabrera, Gabriel</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-2027-6904</orcidid></search><sort><creationdate>202110</creationdate><title>Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion</title><author>Álvarez‐Cervantes, Pedro ; Cancino‐Díaz, Juan Carlos ; Fabela‐Illescas, Héctor Enrique ; Cariño‐Cortés, Raquel ; López‐Villegas, Edgar Oliver ; Ariza‑Ortega, José Alberto ; Belefant‐Miller, Helen ; Betanzos‐Cabrera, Gabriel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3013-de9ba08fda86ca6c5b3dd3508ada217af83d47a63fd2b3ed51305a04b7eac7ba3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antibacterial activity</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Bioavailability</topic><topic>Diameters</topic><topic>Digestion</topic><topic>Drying</topic><topic>Functional foods & nutraceuticals</topic><topic>in vitro digestion</topic><topic>Juices</topic><topic>Maltodextrin</topic><topic>Microcapsules</topic><topic>Microencapsulated pomegranate juice</topic><topic>Microencapsulation</topic><topic>Oxidation</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Plant extracts</topic><topic>polyphenol</topic><topic>Spray drying</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Álvarez‐Cervantes, Pedro</creatorcontrib><creatorcontrib>Cancino‐Díaz, Juan Carlos</creatorcontrib><creatorcontrib>Fabela‐Illescas, Héctor Enrique</creatorcontrib><creatorcontrib>Cariño‐Cortés, Raquel</creatorcontrib><creatorcontrib>López‐Villegas, Edgar Oliver</creatorcontrib><creatorcontrib>Ariza‑Ortega, José Alberto</creatorcontrib><creatorcontrib>Belefant‐Miller, Helen</creatorcontrib><creatorcontrib>Betanzos‐Cabrera, Gabriel</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Álvarez‐Cervantes, Pedro</au><au>Cancino‐Díaz, Juan Carlos</au><au>Fabela‐Illescas, Héctor Enrique</au><au>Cariño‐Cortés, Raquel</au><au>López‐Villegas, Edgar Oliver</au><au>Ariza‑Ortega, José Alberto</au><au>Belefant‐Miller, Helen</au><au>Betanzos‐Cabrera, Gabriel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-10</date><risdate>2021</risdate><volume>56</volume><issue>10</issue><spage>5089</spage><epage>5096</epage><pages>5089-5096</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10–50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS●+ or by DPPH●. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.
The antimicrobial and antioxidant activity of microencapsulated pomegranate juice after in vitro digestion.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15093</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-2027-6904</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2021-10, Vol.56 (10), p.5089-5096 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Antibacterial activity antioxidant activity Antioxidants Bioavailability Diameters Digestion Drying Functional foods & nutraceuticals in vitro digestion Juices Maltodextrin Microcapsules Microencapsulated pomegranate juice Microencapsulation Oxidation Phenolic compounds Phenols Plant extracts polyphenol Spray drying |
| title | Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion |
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