Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 권오란 | * |
dc.date.accessioned | 2016-08-29T12:08:03Z | - |
dc.date.available | 2016-08-29T12:08:03Z | - |
dc.date.issued | 2016 | * |
dc.identifier.issn | 0268-005X | * |
dc.identifier.other | OAK-19026 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/231724 | - |
dc.description.abstract | Microencapsulation of phenolic extracts of Clitoria ternatea (CT) petal flower extract through extrusion method of alginate with calcium chloride (CaCl2) was studied. Encapsulation efficiency varied in the range from 74.17 ± 0.83% to 84.87 ± 0.29% depending on the percentage of CT (5–20%), alginate (1–2%), and CaCl2 (1.5–5%). The results showed that the optimized condition of CT-loaded alginate beads (CT beads) was as follows: 10% CT, 1.5% alginate, and 3% CaCl2 (w/v). Under this condition, the maximal antioxidant capacity of 11.76 ± 0.07 mg gallic acid equivalent/gbeads and the encapsulation efficiency of 84.83 ± 0.40% were obtained. The microencapsulation was found to have smooth surface shape with a particle size distribution of 985 ± 0.53 μm and improve the thermal stability with 188 °C. There was the absence of chemical interactions between CT and alginate as verified by using FT-IR. The microencapsulation of CT significantly retains higher amount of polyphenols and improves antioxidant capacity, pancreatic α-amylase inhibitory activity, and bile acid binding after the gastrointestinal digestion. This study provides a novel food-grade encapsulation formulation to improve the stability as well as the biological activity of plant polyphenols. © 2016 Elsevier Ltd | * |
dc.language | English | * |
dc.publisher | Elsevier | * |
dc.subject | Alginate | * |
dc.subject | Clitoria ternatea | * |
dc.subject | Digestion | * |
dc.subject | Encapsulation | * |
dc.subject | Polyphenols | * |
dc.title | Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions | * |
dc.type | Article | * |
dc.relation.volume | 61 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 772 | * |
dc.relation.lastpage | 779 | * |
dc.relation.journaltitle | Food Hydrocolloids | * |
dc.identifier.doi | 10.1016/j.foodhyd.2016.06.039 | * |
dc.identifier.wosid | WOS:000382253400084 | * |
dc.identifier.scopusid | 2-s2.0-84977676694 | * |
dc.author.google | Pasukamonset P. | * |
dc.author.google | Kwon O. | * |
dc.author.google | Adisakwattana S. | * |
dc.contributor.scopusid | 권오란(55713470100) | * |
dc.date.modifydate | 20240123125010 | * |