Enhanced stability and bioaccessibility of nobiletin in whey protein/ cinnamaldehyde-stabilized microcapsules and application in yogurt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F21%3A43902829" target="_blank" >RIV/60076658:12520/21:43902829 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.foostr.2021.100217" target="_blank" >https://doi.org/10.1016/j.foostr.2021.100217</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foostr.2021.100217" target="_blank" >10.1016/j.foostr.2021.100217</a>

Result language

angličtina

Original language name

Enhanced stability and bioaccessibility of nobiletin in whey protein/ cinnamaldehyde-stabilized microcapsules and application in yogurt

Original language description

Polymethoxylated flavones (nobiletin, tangeretin, etc) have excellent bioactivity, but low water-solubility and high crystallization. We developed the cinnamaldehyde (CA)-modified whey protein (WPC)-stabilized microcapsules (WPC/CA microcapsules) to encapsulate nobiletin. Microcapsules showed spherical structure and monomodal particle size distribution after dispersing in water regardless of CA concentration. The presence of CA increased the stability of nobiletin in emulsions and microcapsules, and inhibited the formation of nobiletin crystals. in vitro digestion results demonstrated that nobiletin in microcapsules had much higher bioaccessibility (82 %-94 %) than that in emulsions (68 %-83 %). The presence of CA maintained or increased the bioaccessiiblity of nobiletin both in emulsions as well as microcapsules. The formation of nobiletin crystals in stomach decreased in WPC/CA microcapsules. The results suggested that nobiletin-fortified yogurts could be produced by adding WPC/CA microcapsules, rather than WPC/CA emulsions. Also, microcapsules-incorporated yogurt would have better physical stability, if the amount of WPC/CA microcapsules and nobiletin was carefully designed. The optimized amount of CA-loaded microcapsules was 2 %-4 % in yogurt and the nobiletin content was 13-26 mg/100 g yogurt. This knowledge can be of great significance for the development of delivery systems of polymethoxylated flavones and their functional foods.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Structure-Netherlands

ISSN

2213-3291

e-ISSN

2213-3291

Volume of the periodical

30

Issue of the periodical within the volume

neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

9

Pages from-to

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UT code for WoS article

000709486200002

EID of the result in the Scopus database

2-s2.0-85113937091