Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies

Firtin B., Yenipazar H., Saygun A., Şahin Yeşilçubuk N.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.134, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 134
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109947
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Encapsulation, Chia seed oil, Curcumin, Omega-3 fatty acids, In-vitro release, WHEY-PROTEIN CONCENTRATE, SALVIA-HISPANICA L., DIFFERENT COMBINATIONS, OXIDATIVE STABILITY, DELIVERY-SYSTEMS, SPRAY, MICROENCAPSULATION, EFFICIENCY, BEHAVIOR, PROFILE
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (-32.2 +/- 0.8 mV) and size distribution (600 +/- 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.