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Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics

Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4517-4529 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 ;The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021. ;ISSN: 2193-4126 ;EISSN: 2193-4134 ;DOI: 10.1007/s11694-021-01021-6

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Title:
Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics
Author: Zhang, Xin ; Zhao, Ya ; Wu, Xiaotian ; Liu, Jing ; Zhang, Yuexiang ; Shi, Qilong ; Fang, Zhongxiang
Subjects: Alginic acid ; Beads ; Calcium ; Calcium alginate ; Calcium compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Efficiency ; Encapsulation ; Engineering ; Ethanol ; Extrusion ; Food ; Food Science ; Fruits ; Functional foods & nutraceuticals ; Membrane separation ; Original Paper ; Orthogonal arrays ; Phenolic compounds ; Phenols ; Polyphenols ; Scavenging ; Shelf life ; Storage stability
Is Part Of: Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4517-4529
Description: Mulberry pomace (MP) is a rich source of natural phenolic compounds. Ultrasonic-assisted extraction coupled with an orthogonal array design was employed for efficient extraction of the phenolic compounds. The optimized extraction conditions were using a solid (viz. MP) to liquid (75% ethanol, pH 3) ratio of 1: 20, and extracting at 50 °C for 90 min with ultrasonic power of 180 W. The total phenolic content (TPC) and DPPH scavenging capacity (EC 50 ) of the extract were 69.914 ± 0.164 mg GAE/g sample and 0.078 ± 0.006 mg/mL, respectively. The MP extract (MPE) was subsequently encapsulated by extrusion technique in calcium alginate beads and the TPC and encapsulation efficiency for the lyophilized beads which initially stored in concentrated MPE reached 81.456 ± 0.333 mg GAE/g dry weight of beads and 43.40% ± 0.18%, respectively. The in vitro release profiles of phenolic compounds in water from encapsulated wet and lyophilized calcium alginate beads showed prolonged release behavior during 180-min dissolution, which followed Fickian diffusion mechanism. During 30-day storage at 4 °C, lyophilized beads showed favorable stability in the TPC, implying that they played a protective role on the encapsulated phenolic compounds. In conclusion, lyophilized calcium alginate beads loaded with MPE could be used as carriers of natural phenolics and nutraceutical ingredients.
Publisher: New York: Springer US
Language: English
Identifier: ISSN: 2193-4126
EISSN: 2193-4134
DOI: 10.1007/s11694-021-01021-6
Source: ProQuest Central

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Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics

The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 ;The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021. ;ISSN: 2193-4126 ;EISSN: 2193-4134 ;DOI: 10.1007/s11694-021-01021-6

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