Encapsulation of phenols of gulupa seed extract using acylated rice starch: Effect on the release and antioxidant activity

• Published in: Journal of functional foods 2021-12, Vol.87, p.104788, Article 104788
• Main Authors: Montoya Yepes, Diego Fernando, Murillo Arango, Walter, Jiménez Rodríguez, Ángel Arturo, Méndez Arteaga, Jonh Jairo, Aldana Porras, Álvaro Esteban
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Encapsulation; Phenols; Phytopharmaceutical; Release; Starch
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2021.104788

[Display omitted] •Modified rice starch (wall material) showed active release in response to pH.•Aspersion showed the greatest number of phenols encapsulated.•Capsules with reported characteristics were obtained for oral administration. Modified starches can form hydrophobic conglomerates, which induce enzymatic degradation resistance. They have been used for compounds encapsulation because they prevent degradation by environmental and physiological factors. This study aimed to evaluate enzymatically acylated rice starch as a wall material for encapsulation and release and to evaluate the effect on the antioxidant activity of phenolic compounds of gulupa seeds (Passiflora edulis. f. edulis). Two entrapment methodologies (emulsion and aspersion) were evaluated. The capsules were characterized by their trapping efficiency, size, zeta potential, release parameters, and maintenance of the antioxidant activity in vitro. Trapping percentages greater than 40 and 90% were observed by emulsion and aspersion, respectively. The systems exhibited active release parameters in response to basic pH, showing a significant statistical differential behavior in the material, depending on the compound. The antioxidant activity was maintained for 8 months. The potential of the modified rice starch for the encapsulation was evaluated.