Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers

Two bioactive compounds, quercetin and ferulic acid, were encapsulated using the electrospinning technique within hybrid amaranth protein isolate (API):pullulan ultrathin fibers. Initially, the composition of the encapsulation structures was optimized, both in terms of matrix components ratio and to...

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Authors: Aceituno Medina, Marysol, Mendoza, Sandra, Rodríguez, Beatriz A., Lagarón Cabello, José María, López-Rubio, Amparo
Format: article
Publication Date:2015
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/111073
Online Access:http://hdl.handle.net/10261/111073
Access Level:Open access
Keyword:Controlled release
In-vitro digestion
Antioxidants
Electrospinning
Encapsulation
Amaranth protein isolate
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spelling Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibersAceituno Medina, MarysolMendoza, SandraRodríguez, Beatriz A.Lagarón Cabello, José MaríaLópez-Rubio, AmparoControlled releaseIn-vitro digestionAntioxidantsElectrospinningEncapsulationAmaranth protein isolateTwo bioactive compounds, quercetin and ferulic acid, were encapsulated using the electrospinning technique within hybrid amaranth protein isolate (API):pullulan ultrathin fibers. Initially, the composition of the encapsulation structures was optimized, both in terms of matrix components ratio and to maximize the bioactive loading. The morphology and thermal stability of the developed encapsulation structures were evaluated, as well as the encapsulation efficiency and distribution within the fibers of both antioxidant compounds. Moreover, the release characteristics and protection ability of the encapsulation structures during an in-vitro digestion study were investigated. Smooth ultrathin electrospun fibers were obtained in which the antioxidants were homogeneously distributed. Through this methodology, it was possible to incorporate within the API:pullulan fibers up to 10 and 20% (by weight) of quercetin and ferulic acid, respectively, which were released in a sustained manner during in-vitro digestion, keeping to a greater extent their antioxidant capacity in comparison with the non-encapsulated compounds.The authors thank the Spanish MINECO projectAGL2012-30647 and Mexican projectFOMIX-QRO-2011-C02-175350 for financial support and Mexican National Council for Science and Technology (CONACYT) for a graduate fellowship, to author Marysol Aceituno-Medina. Peer ReviewedElsevier2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/111073reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1110732026-05-22T06:33:51Z
dc.title.none.fl_str_mv Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
title Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
spellingShingle Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
Aceituno Medina, Marysol
Controlled release
In-vitro digestion
Antioxidants
Electrospinning
Encapsulation
Amaranth protein isolate
title_short Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
title_full Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
title_fullStr Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
title_full_unstemmed Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
title_sort Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
dc.creator.none.fl_str_mv Aceituno Medina, Marysol
Mendoza, Sandra
Rodríguez, Beatriz A.
Lagarón Cabello, José María
López-Rubio, Amparo
author Aceituno Medina, Marysol
author_facet Aceituno Medina, Marysol
Mendoza, Sandra
Rodríguez, Beatriz A.
Lagarón Cabello, José María
López-Rubio, Amparo
author_role author
author2 Mendoza, Sandra
Rodríguez, Beatriz A.
Lagarón Cabello, José María
López-Rubio, Amparo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Controlled release
In-vitro digestion
Antioxidants
Electrospinning
Encapsulation
Amaranth protein isolate
topic Controlled release
In-vitro digestion
Antioxidants
Electrospinning
Encapsulation
Amaranth protein isolate
description Two bioactive compounds, quercetin and ferulic acid, were encapsulated using the electrospinning technique within hybrid amaranth protein isolate (API):pullulan ultrathin fibers. Initially, the composition of the encapsulation structures was optimized, both in terms of matrix components ratio and to maximize the bioactive loading. The morphology and thermal stability of the developed encapsulation structures were evaluated, as well as the encapsulation efficiency and distribution within the fibers of both antioxidant compounds. Moreover, the release characteristics and protection ability of the encapsulation structures during an in-vitro digestion study were investigated. Smooth ultrathin electrospun fibers were obtained in which the antioxidants were homogeneously distributed. Through this methodology, it was possible to incorporate within the API:pullulan fibers up to 10 and 20% (by weight) of quercetin and ferulic acid, respectively, which were released in a sustained manner during in-vitro digestion, keeping to a greater extent their antioxidant capacity in comparison with the non-encapsulated compounds.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/111073
url http://hdl.handle.net/10261/111073
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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