Haładyn Kamil, Tkacz Karolina, Wojdyło Aneta, Nowicka Paulina
Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Foods. 2021 Aug 25;10(9):1994. doi: 10.3390/foods10091994.
This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.
本研究旨在评估通过挤压法微囊化黑果腺肋花楸提取物的可行性，并评估所选载体物质在储存14天和28天后对微球中多酚类化合物含量、抗氧化活性、微球颜色以及微球抑制α-淀粉酶和α-葡萄糖苷酶能力的影响。结果表明，多糖包衣的恰当选择对于微囊化过程的正常进行、黑果腺肋花楸胶囊的多酚含量及其抗氧化和抗糖尿病特性至关重要。在海藻酸钠溶液中添加瓜尔胶可显著提高微球中多酚类化合物在储存期间的稳定性，而添加壳聚糖对多酚的稳定性有显著负面影响。还发现由海藻酸钠和瓜尔胶组成的包衣变体最有利于保持胶囊的抗氧化活性。另一方面，由海藻酸钠、瓜尔胶和壳聚糖组成的胶囊表现出最佳的抗糖尿病特性，这与这些三组分微球具有最佳的α-葡萄糖苷酶抑制作用有关。
