Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran.
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Int J Biol Macromol. 2020 Nov 15;163:44-54. doi: 10.1016/j.ijbiomac.2020.06.250. Epub 2020 Jun 29.
Viola odorata Linn or sweet violet has several biological activities due to the presence of flavonoids, tannins, alaloid, glycoside, and saponins. However, susceptibility of these compounds to harsh conditions and low solubility is a great challenge for their incorporation into food products. Therefore, encapsulation can be an effective approach in this respect. In the present study, chitosan-coated microcapsules loaded with Viola extract were prepared for the first time and the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.6-1.5% and extract concentrations: 5-10%) on encapsulation efficiency (EE%) were investigated. After evaluation of the model, the optimum condition for preparation of microcapsules was selected as 1.47% sodium alginate, 5.02% extract and 1.42% CaCl with EE% of 83.21%. The microcapsules developed at this condition had an acceptable spherical shape and the results obtained in Fourier transform-infrared spectroscopy (FTIR) indicated the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 73 and 141 μm, respectively. The in vitro release in acidic medium (pH 1.5) and phosphate buffer saline (pH 7) were 43.21% and 95.39%, respectively. The prepared extract-loaded microcapsules have potential to be used in food products providing acceptable antioxidant activity.
香堇菜含有多种生物活性物质，如类黄酮、单宁、生物碱、糖苷和皂苷。然而，这些化合物对恶劣条件的敏感性和低溶解度是将它们纳入食品产品的巨大挑战。因此，包封可以是一种有效的方法。在本研究中，首次制备了负载香堇菜提取物的壳聚糖微胶囊，并研究了独立变量（海藻酸钠：1-1.5%，氯化钙：0.6-1.5%和提取物浓度：5-10%）对包封效率（EE%）的影响。在对模型进行评估后，选择最佳的微胶囊制备条件为 1.47%海藻酸钠、5.02%提取物和 1.42% CaCl，EE%为 83.21%。在该条件下制备的微胶囊具有可接受的球形形状，傅里叶变换红外光谱（FTIR）的结果表明提取物存在于微胶囊中。未包衣和壳聚糖包衣微胶囊的平均直径分别为 73 和 141μm。在酸性介质（pH 1.5）和磷酸盐缓冲盐水（pH 7）中的体外释放分别为 43.21%和 95.39%。所制备的负载提取物的微胶囊具有在食品产品中提供可接受的抗氧化活性的潜力。
