期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 4, 页码 827-835出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b05103
关键词
carob pulp; microencapsulation; in vitro gastrointestinal digestion; phenolic compounds; antioxidant activity
资金
- Algerian Ministry of Higher Education and Scientific Research
- Human Nutrition and Food Science Research Group (NUTBRO) of the University of Murcia (Spain) [E098-02]
- Ministerio de Economia y Competitividad (Spain) [AGL2016-78125-R]
To determine the effect of in vitro gastrointestinal digestion on the release and antioxidant capacity of encapsulated and nonencapsulated phenolics carob pulp extracts, unripe and ripe carob pulp extracts were microencapsulated with polycaprolactone via double emulsion/solvent evaporation technique. Microcapsules' characterization was performed using scanning electron microscopy and Fourier transform infrared spectrometry analysis. Total phenolics and flavonoids content and antioxidant activities (ORAC, DPPH, and FRAP) were evaluated after each digestion step. The release of phenolic acids and flavonoids was measured along the digestion process by HPLC-MS/MS analysis. The most important phenolics and flavonoids content as well as antioxidant activities were observed after gastric and intestinal phases for nonencapsulated and encapsulated extracts, respectively. The microencapsulation of carob polyphenols showed a protective effect against pH changes and enzymatic activities along digestion, thereby promoting a controlled release and targeted delivery of the encapsulated compound, which contributed to an increase in its bioaccessibility in the gut.
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