Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10300, Thailand.
Food Chem. 2021 Nov 1;361:130161. doi: 10.1016/j.foodchem.2021.130161. Epub 2021 May 19.
Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, and the mixture of gelatin and gum Arabic. The microcapsules obtained using gelatin provided a higher production yield of 76.08, 85.63, 85.63 and 85.59%, respectively. A greater encapsulation efficiency was also observed in the extracts encapsulated with gelatin (93.45, 95.91, 91.19 and 95.09%, respectively). After simulated gastric and intestinal digestion, the microcapsules formed by using gelatin exhibited the higher release of bioactive compounds and antioxidant activity than unencapsulated extracts. However, the extracts encapsulated using gelatin and gum Arabic complex yielded the lowest release of bioactive compounds and their antioxidant activity after simulated digestion. The overall results showed that gelatin was an appropriate carrier that could protect bioactive compounds from the digestion conditions.
采用包埋技术，使用三种载体（明胶、阿拉伯胶和明胶-阿拉伯胶混合物）来提高泰国大米品种（Khao Dawk Mali 105、Kiaw Ngu、Hom Nil 和 Leum Pua）糠层提取物中生物活性化合物的稳定性。用明胶获得的微胶囊分别提供了 76.08%、85.63%、85.63%和 85.59%的更高产率。用明胶包埋的提取物也表现出更高的包埋效率（分别为 93.45%、95.91%、91.19%和 95.09%）。经过模拟胃和肠消化后，用明胶形成的微胶囊表现出比未包埋的提取物更高的生物活性化合物释放和抗氧化活性。然而，用明胶和阿拉伯胶复合物包埋的提取物在模拟消化后释放生物活性化合物及其抗氧化活性最低。总体结果表明，明胶是一种合适的载体，可以保护生物活性化合物免受消化条件的影响。
