Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability

This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden the...

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Bibliographic Details
Published in:Foods 2023-12, Vol.13 (1), p.100
Main Authors: Vu, Anh Thuy, Kha, Tuyen Chan, Phan, Huan Tai
Format: Article
Language:English
Subjects:
Activation energy
Adequacy
Analysis
Beans
Bioactive compounds
Biological activity
Efficiency
Encapsulation
Environmental conditions
Food
Food products
Freeze drying
GABA
Germination
Humidity
Kinetics
Legumes
mechanism kinetics
Mimosaceae
Polynomials
polyphenol
Polyphenols
Proteins
release kinetics
Response surface methodology
Sodium
Stability analysis
Statistical analysis
Storage stability
Temperature
Vigna radiata
γ-Aminobutyric acid
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Summary:This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13010100