Morales-Olán Gema, Luna-Suárez Silvia, Figueroa-Cárdenas Juan De Dios, Corea Monica, Rojas-López Marlon
Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Ex Hacienda De San Juan Molino, Carretera Estatal Santa Ines, Tecuexcomac-Tepetitla. Km. 1.5, Tepetitla, Tlaxcala 90700, Mexico.
CINVESTAV Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc Real de Juriquilla, Querétaro, Qro 76230, Mexico.
Int J Anal Chem. 2021 Jun 14;2021:5540543. doi: 10.1155/2021/5540543. eCollection 2021.
Chia ( L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL (method A) and 1.0 mg·mL (method B) of the extract. The higher loading capacity (%LC) (16-72%) was exhibited by the particles of method A. The best particle yield (62-69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5-60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging.
奇亚（L.）籽含有对健康有益的抗氧化剂，在食品工业中广泛应用。抗氧化剂会因环境因素而降解，降低其生物活性。将它们包封在壳聚糖（CH）颗粒中是一种保护它们并增加其应用的替代方法。抗氧化剂在CH颗粒中的包封效率（%EE）取决于合成条件。在本研究中，评估了两种将奇亚提取物包封在壳聚糖颗粒中的方法：方法A，将0.05%的CH溶于1%的乙酸中，与0.07%的三聚磷酸钠（TPP）混合；方法B，将0.3%的CH溶于2%的乙酸中，与1%的TPP混合。结果表明，%EE随提取物浓度降低，傅里叶变换红外光谱（FTIR）分析表明提取物的化合物吸附在颗粒表面。动态光散射和zeta电位分析表明，方法A的颗粒不稳定且有团聚倾向，方法B的颗粒稳定。提取物浓度为0.2 mg·mL（方法A）和1.0 mg·mL（方法B）时获得最高%EE。方法A的颗粒表现出更高的负载量（%LC）（16 - 72%）。方法B观察到最佳的颗粒产率（62 - 69%）。吸附有提取物的颗粒在25°C时表现出抗氧化活性（5 - 60%）；然而，在包封有提取物的颗粒中，由于颗粒分解，在40°C酸性条件下活性增加。所获得的结果将有助于根据其未来应用选择合适的条件来合成具有特定特性（%EE、%LC、尺寸和类型）的负载奇亚提取物的壳聚糖颗粒。这些颗粒可用于食品和制药行业，甚至用于食品包装的可食用薄膜。
