- Email: [email protected]
Encapsulated material based on polyphenols for manufacturing functional foods
Materials Today: Proceedings xxx (xxxx) xxx
Contents lists available at ScienceDirect
Materials Today: Proceedings journal homepage: www.elsevier.com/locate/matpr
Encapsulated material based on polyphenols for manufacturing functional foods I.O. Lomovskiy a,⇑, E.S. Bychkova b, M.S. Slavikovskaya b, O.I. Lomovsky a a b
Institute of Solid State Chemistry and Mechanochemistry, Siberian Branch, Russian Academy of Sciences, Kutateladze Str. 18, Novosibirsk 630090, Russia Novosibirsk State Technical University, Karla Marksa Str. 20, Novosibirsk 630073, Russia
a r t i c l e
i n f o
Article history: Received 11 November 2019 Received in revised form 13 December 2019 Accepted 16 December 2019 Available online xxxx Keywords: Encapsulation Polyphenolic compounds Hydrocolloids Green tea Functional products
a b s t r a c t This paper focuses on using the technology of encapsulating tea feedstock into polysaccharides to develop a new food supplement. The microencapsulation efficiency is experimentally substantiated. It is found that a juice-containing beverage containing the encapsulated supplement exhibits higher antioxidant activity compared to the beverage containing a dried extract. Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the III All-Russian Conference (with International Participation) Hot Topics of Solid State Chemistry: From New Ideas to New Materials.
1. Introduction
2. Materials and methods
Developing foods that would lessen the negative effect of free radicals [1] due to antioxidants contained in them is currently a relevant trend in food industry. Several problems need to be taken into account when developing these foods. Most antioxidants are unstable when exposed to light and heat, leading to their loss during food processing or storage. Compounds exhibiting a high antioxidant activity often have a negative effect on sensory characteristics of the ready-to-serve product. Furthermore, antioxidants have low bioavailability in the human body. One of the ways to solve these problems is to use the technology of polyphenol microencapsulation. Polyphenols are considered to be the main group of highly efficient antioxidants, since they readily scavenge free radicals and prevent lipid oxidation. Polyphenolic compounds can inhibit spread of cancer cells and absorb cholesterol [2–5], participate in signal transduction [6–8], and modulate the cell cycle and the platelet function [9]. Green tea leaves were used as a source of polyphenols in this study.
Green tea samples were procured from Dagomyschai OJSC (Krasnodar Krai, Russia). Polyphenols from the tea feedstock were concentrated by ultrasound-assisted extraction (UAE) in a VBS-2H ultrasonic bath (Vilitek, Russia) (operating frequency, 40 kHz; treatment power, 100 W). Lyophilization was conducted using an Inei 4 freeze dryer. Spray drying was performed using a Buchi mini spray dryer b-290. Parameters of spray drying were as follows: tinlet = 130 °C; toutlet = 100 °C; pumping, 10%; air input, 100%; air input into the spray device, 20%. Microscopy analysis was carried out on a Hitachi TM 1000 scanning electron microscope. HPLC was conducted using a Milichrom A-02 chromatographic system coupled with a UV detector; NucleoSilC18 was used as the stationary phase; water/orthophosphoric acid/acetonitrile were used as eluents. The determination of antioxidant activity was carried out by the electrochemical method in accordance with the methodology (No. 20706-05 Methods for measuring water-soluble antioxidants No. 31-07 of May 4, 2007). Samples of 2.5 g were dissolved in 25.0 ml of double-distilled water. The supernatant was diluted 100 times with working solution. The resulting solutions were analyzed on an antioxidant activity analyzer. Color YUZA – 01 – AA (No. UCP 2009/06380) with a potential difference of 1.3 V and a feed rate of 1.2 ml/min. As an
⇑ Corresponding author. E-mail address: [email protected] (I.O. Lomovskiy).
https://doi.org/10.1016/j.matpr.2019.12.132 2214-7853/Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the III All-Russian Conference (with International Participation) Hot Topics of Solid State Chemistry: From New Ideas to New Materials.
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132
2
I.O. Lomovskiy et al. / Materials Today: Proceedings xxx (xxxx) xxx
eluent, phosphoric acid 0.0023 mol/L was used. Solutions of quercetin 98+% with a concentration of 0.2–2.0 mg/ml were used as a standard.
3. Results and discussion Fig. 1 shows the steps of manufacturing the microencapsulated powder from green tea. The optimal time of ultrasound-assisted extraction for tea was found to be 40 min. At longer extraction duration, catechin concentration decreases (probably due to their oxidation). Fig. 2 shows the kinetic curve of catechin accumulation. The resulting extract was subjected to freeze-drying to obtain a dry extract, which was further used for encapsulation. A mixture of maltodextrin and gum arabic was used as the wall material in microcapsules. It is expected that a combination of hydrocolloids being analyzed as an encapsulant can form a stable microcapsule and preserve green tea polyphenols due to the film-forming properties of gum arabic and the ability of maltodextrin to protect the microcapsules against oxidation. The mixture of gum arabic and maltodextrin was dissolved in water without heating for 40 min. A solution of hydrocolloids was combined with the lyophilisate and subjected to spray drying. A light green odorless powder having a slightly astringent taste was obtained. The efficiency of the microencapsulation technology (formation of the catechin–polysaccharide complex) was studied as follows: an encapsulant sample was dissolved in ethanol to break the bonds between the hydrocolloid and polyphenols. Fig. 3 shows the difference in concentrations in solution when the product is dissolved in water and in ethanol. In both cases. Next, an analysis is carried out by HPLC, which is sensitive only to substances not bound in durable complexes. In an aqueous solution, the concentration of catechins is three times lower than in alcohol. This fact is explained by the fact that in an aqueous solution, catechins are in the form of a complex, most likely supramolecular, with polysaccharides, while the complex dissociates in an alcohol solution. It was found that 65% of catechins exist in the encapsulant form in the solution. Comparative characterization of green tea extract and the powder microencapsulated into a mixture of gum arabic and maltodextrin was performed by electron microscopy. Fig. 4 shows the results of the experiment.
Fig. 2. The kinetics of catechin accumulation.
Fig. 3. Total catechins in the encapsulated supplement.
The green tea extract produced by spray drying has a unimodal particle size distribution. Particles 4–15 mm in size are the main fraction. This is primarily caused by the characteristics of the spray dryer; i.e., the maximum droplet size is limited by nozzle diameter (25 mm) [10]. Most particles of the product are shaped as concave spheres, which allows one to draw conclusions about the mechanism of droplet drying. Drying apparently starts on the surface and is accompanied by formation of a product layer on the surface. The solvent is subsequently removed by diffusing through the product layer, which is formed and curved inward in the nascent space. The encapsulated tea extract supplement has a bimodal particle size distribution. Particle size varies from 1 to 15 mm. As shown by the SEM data, the particle size of the green tea extract produced by spray drying is 4–15 mm. The particle size of the encapsulated tea extract supplement is 1–15 mm. The resulting supplement was added to the samples of blended beverages. Sensory analysis demonstrated that the amount of encapsulant that can be added to a juice-containing beverage is 30% greater than that of dried green tea extract. Therefore, the antioxidant activity is higher in the samples containing the encapsulated supplement (Fig. 5). 4. Conclusions
Fig. 1. Scheme of fabrication of microencapsulated powder.
This work has outlined the potential of studying the encapsulation of plant-based feedstock to develop novel types of functional products. It has been found that catechins interact with polysaccharides during spray drying, giving rise to microcapsules, so supplement concentration in the beverage can be increased. As recent years have witnessed a trend toward healthy lifestyle and consuming foods with high nutritional value, the designed novel products will be demanded on the global market.
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132
I.O. Lomovskiy et al. / Materials Today: Proceedings xxx (xxxx) xxx
3
Fig. 4. Scanning electron microscopy images of the materials (left-hand side, tea extract; right-hand side, the encapsulated supplement).
References
Fig. 5. Comparative characterization of supplement concentration and antioxidant activity in the beverage.
CRediT authorship contribution statement I.O. Lomovskiy: Conceptualization, Methodology. E.S. Bychkova: Methodology, Investigation, Writing - original draft. M.S. Slavikovskaya: Investigation, Resources. O.I. Lomovsky: Conceptualization, Supervision. Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
[1] A. Yadav, R. Kumari, A. Yadav, J.P. Mishra, S. Srivatva, S. Prabha, Antioxidants and its functions in human body – a review, Res. Environ. Life Sci. 9 (2016) 1328–1331. [2] W.R. Leifert, M.Y. Abeywardena, Grape seed and red wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity, Nutr. Res. 28 (2008) 842–850. [3] G. Noratto, W. Porter, D. Byrne, L. Cisneros-Zevallos, Identifying peach and plum polyphenols with chemopreventive potential against estrogenindependent breast cancer cells, J. Agric. Food Chem. 57 (2009) 5219–5226. [4] B.N. Singh, S. Shankar, R.K. Srivastava, Green tea catechin, epigallocatechin-3gallate (EGCG): mechanisms, perspectives and clinical applications, Biochem. Pharmacol. 82 (2011) 1807–1821. [5] T. Hussain, S. Gupta, V.M. Adhami, H. Mukhtar, Green tea constituent epigallocatechin-3-gallate selectively inhibits COX-2 without affecting COX-1 expression in human prostate carcinoma cells, IJC 113 (2005) 660–669. [6] A.N. Kong, R. Yu, C. Chen, S. Mandlekar, T. Primiano, Signal transduction events elicited by natural products: role of MAPK and caspase pathways in homeostatic response and induction of apoptosis, Arch. Pharm. Res. 23 (2000) 1–16. [7] M. Rosenblat, M. Aviram, Paraoxonases role in the prevention of cardiovascular diseases, BioFactors 35 (2009) 98–104. [8] J.P. Spencer, C. Rice-Evans, R.J. Williams, Modulation of pro-survival Akt/ protein kinase B and ERK1/2 signaling cascades by quercetin and its in vivo metabolites underlie their action on neuronal viability, J. Biol. Chem. 278 (2003) 34783–34793. [9] K.J. Murphy, A.K. Chronopoulos, I. Singh, M.A. Francis, H. Moriarty, M.J. Pike, N. J. Mann, A.J. Sinclair, Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function, Am. J. Clin. Nutr. 77 (2003) 1466– 1473. [10] K.V. Gavrilova, A.L. Bychkov, E.S. Bychkova, Z.A. Akimenko, A.A. Chernonosov, Y.A. Kalambet, O.I. Lomovskii, Mechanically activated hydrolysis of plantderived proteins in food industry, Foods Raw Mater. 7 (2019) 255–263.
Acknowledgement This study was supported by the Russian Science Foundation (grant no.16-13-10200).
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132
Contents lists available at ScienceDirect
Materials Today: Proceedings journal homepage: www.elsevier.com/locate/matpr
Encapsulated material based on polyphenols for manufacturing functional foods I.O. Lomovskiy a,⇑, E.S. Bychkova b, M.S. Slavikovskaya b, O.I. Lomovsky a a b
Institute of Solid State Chemistry and Mechanochemistry, Siberian Branch, Russian Academy of Sciences, Kutateladze Str. 18, Novosibirsk 630090, Russia Novosibirsk State Technical University, Karla Marksa Str. 20, Novosibirsk 630073, Russia
a r t i c l e
i n f o
Article history: Received 11 November 2019 Received in revised form 13 December 2019 Accepted 16 December 2019 Available online xxxx Keywords: Encapsulation Polyphenolic compounds Hydrocolloids Green tea Functional products
a b s t r a c t This paper focuses on using the technology of encapsulating tea feedstock into polysaccharides to develop a new food supplement. The microencapsulation efficiency is experimentally substantiated. It is found that a juice-containing beverage containing the encapsulated supplement exhibits higher antioxidant activity compared to the beverage containing a dried extract. Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the III All-Russian Conference (with International Participation) Hot Topics of Solid State Chemistry: From New Ideas to New Materials.
1. Introduction
2. Materials and methods
Developing foods that would lessen the negative effect of free radicals [1] due to antioxidants contained in them is currently a relevant trend in food industry. Several problems need to be taken into account when developing these foods. Most antioxidants are unstable when exposed to light and heat, leading to their loss during food processing or storage. Compounds exhibiting a high antioxidant activity often have a negative effect on sensory characteristics of the ready-to-serve product. Furthermore, antioxidants have low bioavailability in the human body. One of the ways to solve these problems is to use the technology of polyphenol microencapsulation. Polyphenols are considered to be the main group of highly efficient antioxidants, since they readily scavenge free radicals and prevent lipid oxidation. Polyphenolic compounds can inhibit spread of cancer cells and absorb cholesterol [2–5], participate in signal transduction [6–8], and modulate the cell cycle and the platelet function [9]. Green tea leaves were used as a source of polyphenols in this study.
Green tea samples were procured from Dagomyschai OJSC (Krasnodar Krai, Russia). Polyphenols from the tea feedstock were concentrated by ultrasound-assisted extraction (UAE) in a VBS-2H ultrasonic bath (Vilitek, Russia) (operating frequency, 40 kHz; treatment power, 100 W). Lyophilization was conducted using an Inei 4 freeze dryer. Spray drying was performed using a Buchi mini spray dryer b-290. Parameters of spray drying were as follows: tinlet = 130 °C; toutlet = 100 °C; pumping, 10%; air input, 100%; air input into the spray device, 20%. Microscopy analysis was carried out on a Hitachi TM 1000 scanning electron microscope. HPLC was conducted using a Milichrom A-02 chromatographic system coupled with a UV detector; NucleoSilC18 was used as the stationary phase; water/orthophosphoric acid/acetonitrile were used as eluents. The determination of antioxidant activity was carried out by the electrochemical method in accordance with the methodology (No. 20706-05 Methods for measuring water-soluble antioxidants No. 31-07 of May 4, 2007). Samples of 2.5 g were dissolved in 25.0 ml of double-distilled water. The supernatant was diluted 100 times with working solution. The resulting solutions were analyzed on an antioxidant activity analyzer. Color YUZA – 01 – AA (No. UCP 2009/06380) with a potential difference of 1.3 V and a feed rate of 1.2 ml/min. As an
⇑ Corresponding author. E-mail address: [email protected] (I.O. Lomovskiy).
https://doi.org/10.1016/j.matpr.2019.12.132 2214-7853/Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the III All-Russian Conference (with International Participation) Hot Topics of Solid State Chemistry: From New Ideas to New Materials.
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132
2
I.O. Lomovskiy et al. / Materials Today: Proceedings xxx (xxxx) xxx
eluent, phosphoric acid 0.0023 mol/L was used. Solutions of quercetin 98+% with a concentration of 0.2–2.0 mg/ml were used as a standard.
3. Results and discussion Fig. 1 shows the steps of manufacturing the microencapsulated powder from green tea. The optimal time of ultrasound-assisted extraction for tea was found to be 40 min. At longer extraction duration, catechin concentration decreases (probably due to their oxidation). Fig. 2 shows the kinetic curve of catechin accumulation. The resulting extract was subjected to freeze-drying to obtain a dry extract, which was further used for encapsulation. A mixture of maltodextrin and gum arabic was used as the wall material in microcapsules. It is expected that a combination of hydrocolloids being analyzed as an encapsulant can form a stable microcapsule and preserve green tea polyphenols due to the film-forming properties of gum arabic and the ability of maltodextrin to protect the microcapsules against oxidation. The mixture of gum arabic and maltodextrin was dissolved in water without heating for 40 min. A solution of hydrocolloids was combined with the lyophilisate and subjected to spray drying. A light green odorless powder having a slightly astringent taste was obtained. The efficiency of the microencapsulation technology (formation of the catechin–polysaccharide complex) was studied as follows: an encapsulant sample was dissolved in ethanol to break the bonds between the hydrocolloid and polyphenols. Fig. 3 shows the difference in concentrations in solution when the product is dissolved in water and in ethanol. In both cases. Next, an analysis is carried out by HPLC, which is sensitive only to substances not bound in durable complexes. In an aqueous solution, the concentration of catechins is three times lower than in alcohol. This fact is explained by the fact that in an aqueous solution, catechins are in the form of a complex, most likely supramolecular, with polysaccharides, while the complex dissociates in an alcohol solution. It was found that 65% of catechins exist in the encapsulant form in the solution. Comparative characterization of green tea extract and the powder microencapsulated into a mixture of gum arabic and maltodextrin was performed by electron microscopy. Fig. 4 shows the results of the experiment.
Fig. 2. The kinetics of catechin accumulation.
Fig. 3. Total catechins in the encapsulated supplement.
The green tea extract produced by spray drying has a unimodal particle size distribution. Particles 4–15 mm in size are the main fraction. This is primarily caused by the characteristics of the spray dryer; i.e., the maximum droplet size is limited by nozzle diameter (25 mm) [10]. Most particles of the product are shaped as concave spheres, which allows one to draw conclusions about the mechanism of droplet drying. Drying apparently starts on the surface and is accompanied by formation of a product layer on the surface. The solvent is subsequently removed by diffusing through the product layer, which is formed and curved inward in the nascent space. The encapsulated tea extract supplement has a bimodal particle size distribution. Particle size varies from 1 to 15 mm. As shown by the SEM data, the particle size of the green tea extract produced by spray drying is 4–15 mm. The particle size of the encapsulated tea extract supplement is 1–15 mm. The resulting supplement was added to the samples of blended beverages. Sensory analysis demonstrated that the amount of encapsulant that can be added to a juice-containing beverage is 30% greater than that of dried green tea extract. Therefore, the antioxidant activity is higher in the samples containing the encapsulated supplement (Fig. 5). 4. Conclusions
Fig. 1. Scheme of fabrication of microencapsulated powder.
This work has outlined the potential of studying the encapsulation of plant-based feedstock to develop novel types of functional products. It has been found that catechins interact with polysaccharides during spray drying, giving rise to microcapsules, so supplement concentration in the beverage can be increased. As recent years have witnessed a trend toward healthy lifestyle and consuming foods with high nutritional value, the designed novel products will be demanded on the global market.
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132
I.O. Lomovskiy et al. / Materials Today: Proceedings xxx (xxxx) xxx
3
Fig. 4. Scanning electron microscopy images of the materials (left-hand side, tea extract; right-hand side, the encapsulated supplement).
References
Fig. 5. Comparative characterization of supplement concentration and antioxidant activity in the beverage.
CRediT authorship contribution statement I.O. Lomovskiy: Conceptualization, Methodology. E.S. Bychkova: Methodology, Investigation, Writing - original draft. M.S. Slavikovskaya: Investigation, Resources. O.I. Lomovsky: Conceptualization, Supervision. Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
[1] A. Yadav, R. Kumari, A. Yadav, J.P. Mishra, S. Srivatva, S. Prabha, Antioxidants and its functions in human body – a review, Res. Environ. Life Sci. 9 (2016) 1328–1331. [2] W.R. Leifert, M.Y. Abeywardena, Grape seed and red wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity, Nutr. Res. 28 (2008) 842–850. [3] G. Noratto, W. Porter, D. Byrne, L. Cisneros-Zevallos, Identifying peach and plum polyphenols with chemopreventive potential against estrogenindependent breast cancer cells, J. Agric. Food Chem. 57 (2009) 5219–5226. [4] B.N. Singh, S. Shankar, R.K. Srivastava, Green tea catechin, epigallocatechin-3gallate (EGCG): mechanisms, perspectives and clinical applications, Biochem. Pharmacol. 82 (2011) 1807–1821. [5] T. Hussain, S. Gupta, V.M. Adhami, H. Mukhtar, Green tea constituent epigallocatechin-3-gallate selectively inhibits COX-2 without affecting COX-1 expression in human prostate carcinoma cells, IJC 113 (2005) 660–669. [6] A.N. Kong, R. Yu, C. Chen, S. Mandlekar, T. Primiano, Signal transduction events elicited by natural products: role of MAPK and caspase pathways in homeostatic response and induction of apoptosis, Arch. Pharm. Res. 23 (2000) 1–16. [7] M. Rosenblat, M. Aviram, Paraoxonases role in the prevention of cardiovascular diseases, BioFactors 35 (2009) 98–104. [8] J.P. Spencer, C. Rice-Evans, R.J. Williams, Modulation of pro-survival Akt/ protein kinase B and ERK1/2 signaling cascades by quercetin and its in vivo metabolites underlie their action on neuronal viability, J. Biol. Chem. 278 (2003) 34783–34793. [9] K.J. Murphy, A.K. Chronopoulos, I. Singh, M.A. Francis, H. Moriarty, M.J. Pike, N. J. Mann, A.J. Sinclair, Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function, Am. J. Clin. Nutr. 77 (2003) 1466– 1473. [10] K.V. Gavrilova, A.L. Bychkov, E.S. Bychkova, Z.A. Akimenko, A.A. Chernonosov, Y.A. Kalambet, O.I. Lomovskii, Mechanically activated hydrolysis of plantderived proteins in food industry, Foods Raw Mater. 7 (2019) 255–263.
Acknowledgement This study was supported by the Russian Science Foundation (grant no.16-13-10200).
Please cite this article as: I. O. Lomovskiy, E. S. Bychkova, M. S. Slavikovskaya et al., Encapsulated material based on polyphenols for manufacturing functional foods, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2019.12.132