Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends

• Published in: Journal of food science and technology 2020-02, Vol.57 (2), p.426-434
• Main Authors: Yadav, Kanta, Bajaj, Rajesh Kumar, Mandal, Surajit, Mann, Bimlesh
• Format: Article
• Language: English
• Subjects: Antioxidants; Cardiovascular diseases; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Encapsulation; Food Science; Freeze drying; Grapes; Intestine; Low level; Maltodextrin; Microcapsules; Microencapsulation; Morphology; Nutrition; Original; Original Article; Oxidation; Particle size; Phenolic compounds; Phenols; Plant extracts; Polymer blends; Polyphenols; Proteins; Seeds; Sonication; Whey; Whey protein
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-04070-4

Grape seed extract (GSE) contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their characterization. For this study, whey protein concentrate (WPC), maltodextrin (MD) and gum arabic (GA) were evaluated as encapsulating materials. For the preparation of stable microcapsules different WPC:MD/GA (5:0, 4:1, 3:2 and 0:5) ratios were assessed using ultrasonication for different time periods (20–40 min) followed by freeze drying. Encapsulation efficiency, antioxidant activity, particle size, surface morphology and release mechanism were determined. The GSE microcapsules coated with WPC:MD/GA ratio of 4:1 and 3:2 with core to coat ratio of 1:5 and prepared by sonication for 30 min were found to have highest encapsulation efficiency (87.90–91.13%) and the smallest particle size with maximum retention of antioxidant activity. Under optimized conditions, the low level release (43–49%) of phenolic compounds resulted under simulated gastric condition and significantly ( p