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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Food Structure-Netherlands

ISSN

2213-3291

e-ISSN

2213-3291

Svazek periodika

30

Číslo periodika v rámci svazku

neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000709486200002

EID výsledku v databázi Scopus

2-s2.0-85113937091