Naranjo-Durán Ana María, Miedes Diego, Patiño-Osorio Juan Manuel, Cilla Antonio, Alegría Amparo, Marín-Echeverri Catalina, Quintero-Quiroz Julián, Ciro-Gómez Gelmy Luz
Group of Toxicology, Food and Therapeutic Alternatives, College of Pharmaceutical and Food Sciences, University of Antioquia UdeA, Calle 67, Medellin 053108, Colombia.
Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
Gels. 2024 Dec 27;11(1):10. doi: 10.3390/gels11010010.
Goldenberry and purple passion fruit contain bioactive compounds (BCs) that can prevent gastrointestinal cancers; hydrogel beads can protect and control their release in the gastrointestinal tract. This study aimed to develop an encapsulating material for fruit hydrogel beads (FHBs) to increase their bioaccessibility and to assess antiproliferative effects. A blend of goldenberry-purple passion fruit was encapsulated using ionic gelation and electrospraying. Through a mixture experimental design with sodium alginate (SA), hydroxypropylmethylcellulose (HPMC) and arabic gum (AG) as components, the following response variables were optimized: polyphenol bioaccessibility and encapsulation efficiency. Polyphenols and antioxidant activity were quantified before and after digestion. Antiproliferative effect was evaluated on Caco-2 colon cancer cells. Variations in formulation proportions had a significant effect ( < 0.05) on most responses. An SA-AG mixture in a 0.75:0.25 ratio maximized polyphenol bioaccessibility to 213.17 ± 19.57% and encapsulation efficiency to 89.46 ± 6.64%. Polyphenols and antioxidant activity were lower in FHBs than in the fruit blend (F). Both F and FHBs inhibited tumor cell proliferation by 17% and 25%, respectively. In conclusion, encapsulating BCs in hydrogel beads with SA-AG can enhance the effectiveness of polyphenols in food applications by improving their bioaccessibility and showing a more pronounced effect in inhibiting tumor cell proliferation.
灯笼果和紫百香果含有可预防胃肠道癌症的生物活性化合物（BCs）；水凝胶珠可以保护这些化合物并控制其在胃肠道中的释放。本研究旨在开发一种用于水果水凝胶珠（FHBs）的包封材料，以提高其生物可及性并评估其抗增殖作用。采用离子凝胶法和电喷雾法对灯笼果 - 紫百香果混合物进行包封。以海藻酸钠（SA）、羟丙基甲基纤维素（HPMC）和阿拉伯胶（AG）为组分，通过混合实验设计对以下响应变量进行优化：多酚生物可及性和包封效率。对消化前后的多酚和抗氧化活性进行了定量分析。对Caco - 2结肠癌细胞进行了抗增殖作用评估。配方比例的变化对大多数响应有显著影响（<0.05）。0.75:0.25比例的SA - AG混合物使多酚生物可及性最大化至213.17±19.57%，包封效率最大化至89.46±6.64%。FHBs中的多酚和抗氧化活性低于水果混合物（F）。F和FHBs分别抑制肿瘤细胞增殖17%和25%。总之，用SA - AG将BCs包封在水凝胶珠中，可通过提高其生物可及性并在抑制肿瘤细胞增殖方面表现出更显著的效果，从而增强多酚在食品应用中的有效性。
