Effects of a wax organogel and alginate gel complex on holy basil (Ocimum sanctum) in vitro ruminal dry matter disappearance and gas production

BACKGROUND The objectives of this study were to: (a) select an ideal organogel for the oil phase of a novel gel encapsulation technology, (b) optimize the formulation of an organogel and sodium alginate‐based gel complex, and (c) examine the rumen protective ability of the gel by measuring 48‐h in v...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-09, Vol.98 (12), p.4488-4494
Main Authors: Templeman, James R, Rogers, Michael A, Cant, John P, McBride, Brian W, Osborne, Vern R
Format: Article
Language:English
Subjects:
Alginates - chemistry
Alginic acid
Animal Feed - analysis
Animals
antimicrobial
Antimicrobial activity
Canola oil
Canola Oil - chemistry
Chemical activity
Dry matter
Drying oils
Encapsulation
Gas production
Gases - metabolism
Gels - chemistry
Glucuronic Acid - chemistry
Hexuronic Acids - chemistry
holy basil (Ocimum sanctum)
Incubation
Ocimum sanctum - chemistry
Ocimum sanctum - metabolism
Ocimum tenuiflorum
Oil
Organic chemistry
Oryza - chemistry
Plant Extracts - chemistry
Rumen - metabolism
Sodium
Sodium alginate
Vegetable oils
Viscosity
Waxes
Waxes - chemistry
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Summary:BACKGROUND The objectives of this study were to: (a) select an ideal organogel for the oil phase of a novel gel encapsulation technology, (b) optimize the formulation of an organogel and sodium alginate‐based gel complex, and (c) examine the rumen protective ability of the gel by measuring 48‐h in vitro ruminal dry matter disappearance and gas production from encapsulated dried and ground holy basil leaves. RESULTS A rice‐bran wax and canola oil organogel was selected for the oil phase of the gel complex as this combination had a 48‐h dry matter disappearance of 6%, the lowest of all organogels analyzed. The gel complex was formulated by homogenizing the organogel with a sodium alginate solution to create a low‐viscosity oil‐in‐water emulsion. Average dry matter disappearance of gel‐encapsulated holy basil was 19%, compared to 42% for the free, unprotected holy basil. However, gel encapsulation of holy basil stimulated gas production. Specifically, gas production of encapsulated holy basil was four times higher than the treatment with holy basil added on top of the gel prior to incubation rather than encapsulated within the gel. CONCLUSION Although the gel itself was highly degradable, it is speculated encapsulation thwarted holy basil's antimicrobial activity. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8973