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Encapsulation of bioactives from prickly pear fruit (Opuntia ficus-indica) for healthier food applications: Improvement of bioaccessibility and bioactivity
|Authors:||García-Cayuela, Tomás ; Guajardo-Flores, Daniel; Gómez-Maqueo, Andrea; Welti-Chanes, Jorge; Cano, M. Pilar|
|Citation:||III Jornadas Científicas CIAL Fórum (2018)|
|Abstract:||[Background and Objectives] Prickly pear (Opuntia ficus-indica) is a great source of betalains and phenolic compounds which are known by their biological properties. The lability of these bioactive compounds limits their possible applications. The objective was to characterize the microencapsulated powders from Opuntia extracts using seven edible matrix combinations for increasing their stability, bioaccesibility and bioactivity of bioactives.|
[Method(s) and Results] Purple Opuntia extracts were encapsulated with combinations of maltrodextrin (MD), microcrystalline cellulose (MCC), hydroxyl-propyl-methyl cellulose (HPMC), guar gum, xanthan gum, and α- and β-cyclodextrin. Freeze-dried microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), water content and higroscopicity. Betalains and phenolics were evaluated by HPLC-ESI/MS, and biological activities (antioxidant, anitinflamatory and antidiabetic) and bioaccessibility were carried out by in vitro assays. Results showed that the encapsulating matrix strongly influences the powder morphology, mechanical properties and structural factors, affecting the encapsulation efficiency and the bioaccessibility and biological activity of bioactives.
[Conclusions] Formulations with MD, MCC, and α- and β-cyclodextrins would be the most suitable matrices for microencapsulation of Opuntia extracts in order to improve significantly the bioaccesibility and biological activities of bioactives.
[Significance and Impact of the Study] Better bioaccesibility of Opuntia bioactives by efficient encapsulation was reported.
|Description:||Resumen del trabajo presentado a las III Jornadas Científicas CIAL Fórum, celebradas del 22 al 23 de noviembre de 2018 en el Instituto de Investigación en Ciencias de la Alimentación (CIAL).|
|Appears in Collections:||(CIAL) Comunicaciones congresos|