Article ; Online: Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method
Foods. 2023 Apr. 28, v. 12, no. 9
2023
Abstract: Double emulsions (W₁/O/W₂) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal- ... ...
| Abstract | Double emulsions (W₁/O/W₂) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W₁/O/W₂ produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation. |
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| Keywords | Mentha piperita ; antioxidant activity ; bioactive compounds ; droplet size ; emulsions ; encapsulation ; ethanol ; hydrophilicity ; hydrophobicity ; leaf extracts ; leaves ; pea protein ; peas ; response surface methodology ; rheology ; ultrasonic treatment ; viscosity ; whey protein |
| Language | English |
| Dates of publication | 2023-0428 |
| Publishing place | Multidisciplinary Digital Publishing Institute |
| Document type | Article ; Online |
| ZDB-ID | 2704223-6 |
| ISSN | 2304-8158 |
| ISSN | 2304-8158 |
| DOI | 10.3390/foods12091838 |
| Database | NAL-Catalogue (AGRICOLA) |
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