Technological properties and enhancement of antifungal activity of a Paeonia rockii extract encapsulated in a chitosan-based matrix

作者: Francesca Sansone , Patrizia Picerno , Teresa Mencherini , Amalia Porta , Maria Rosaria Lauro

DOI: 10.1016/J.JFOODENG.2013.07.039

关键词: BioavailabilityFood scienceOrganic chemistryPolyphenolSpray dryingParticle sizeAntimicrobialNutraceuticalAntioxidantChemistryChitosan

摘要: Abstract The present study reports on the encapsulation of a polar extract from Paeonia rokii (PPR) with antioxidant and antifungal activity by spray drying technique using chitosan (C) as polymeric matrix. influence process coating agent encapsulation, storage stability, technological functional properties microencapsulated PPR was evaluated towards unprocessed PPR. combination between in term also examined. selected 0.5% w/v concentration all tested C/PPR ratios (1:1; 2:1; 3:1) led to satisfactory efficiency yield (ranging 69.8% 73.2%), 80.1% 84.9%) particle size 5.15 9.28 μm). formulation produced starting 1:1 ratio (C-PPR/1), showed highest polyphenol content (APC 6.63%) respect other formulations. Due correlation functionality PPR, C-PPR/1 chosen for successive studies. powder resulted stable handling showing high water dissolution rate Interestingly, able enhance comparing raw extract, suggesting potential synergy action or enhancement bioavailability antimicrobial molecules. made-up component that can be used great foods, cosmetics nutraceutical products.

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