Rus / Eng


ISSN 2074-9414 (Print)

ISSN 2313-1748 (Online)
Founder,
Publishing office, Editorial office:

Kemerovo State University
http://www.kemsu.ru/

Editor-in-Chief:
Alexander Prosekov

Executive Editor:
Anna Loseva

Publishing Editor:
Alena Kiryakova

Online Media Registration Number:
EL FS 77 - 72312 (01.02.2018)

Contacts:
6 Krasnaya Str.,
Kemerovo 650000,
Russia
tel.: +7 (3842) 58-80-24
e-mail: fptt@kemsu.ru,
food-kemtipp@yandex.ru,
fptt98@gmail.com
Submit manuscript

Article information

Views: 170

Title of article IMMOBILIZATION OF OAT BRAN POLYPHENOLS IN COMPLEX COACERVATES OF WHEY PROTEIN AND MALTHODEXTRIN
Authors

Zyaitdinov D., Assistant, Vavilov Saratov State Agrarian University

Ewteew A., Leading Specialist of the Educational, Scientific and Testing Laboratory for the Determination of Quality of Foods and Agricultural Products, Vavilov Saratov State Agrarian University, ewteew@gmail.com

Bannikova A., Dr.Sci.(Eng.), Professor of the Department of Food Technology, Vavilov Saratov State Agrarian University, annbannikova@gmail.com

Section
Year 2020 Issue 3 UDC 664.764:637.344
DOI 10.21603/2074-9414-2020-3-460-469
Abstract Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran.
Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts.
Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology.
Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.
Keywords Cereals, phenolic compounds, encapsulation, complex coacervation, albumin, globulin, dextrins, enzymatic hydrolysis, in vitro
Artice information Received June 1, 2020
Accepted August 28, 2020
Available online October 8, 2020
For citation Zyaitdinov DR, Ewteew AV, Bannikova AV. Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin. Food Processing: Techniques and Technology. 2020;50(3):460–469. (In Russ.). DOI: https://doi. org/10.21603/2074-9414-2020-3-460-469.
Download
References
  1. Arabshahi-D S, Vishalakshi Devi D, Urooj A. Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chemistry. 2007;100(3):1100–1105. DOI: https://doi.org/10.1016/j.foodchem.2005.11.014.
  2. Bannikova A, Rasumova L, Evteev A, Evdokimov I, Kasapis S. Protein-loaded sodium alginate and carboxymethyl cellulose beads for controlled release under simulated gastrointestinal conditions. International Journal of Food Science and Technology. 2017;52(10):2171–2179. DOI: https://doi.org/10.1111/ijfs.13496.
  3. Calva-Estrada SJ, Mendoza MR, García O, Jiménez-Fernández VM, Jiménez M. Microencapsulation of vanilla (Vanilla planifolia Andrews) and powder characterization. Powder Technology. 2018;323:416–423. DOI: https://doi.org/10.1016/j. powtec.2017.10.035.
  4. Fardet A. New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre? Nutrition Research Reviews. 2010;23(1):65–134. DOI: https://doi.org/10.1017/S0954422410000041.
  5. Granese T, Cardinale F, Cozzolino A, Pepe S, Ombra MN, Nazzaro F, et al. Variation of polyphenols, anthocyanins and antioxidant power in the strawberry grape (Vitis labrusca) after simulated gastro-intestinal transit and evaluation of in vitro antimicrobial activity. Food and Nutrition Sciences. 2014;5:60–65. DOI: https://doi.org/10.4236/fns.2014.51008.
  6. Heinritz SN, Mosenthin R, Weiss E. Use of pigs as a potential model for research into dietary modulation of the human gut microbiota. Nutrition Research Reviews. 2013;26(2):191–209. DOI: https://doi.org/10.1017/S0954422413000152.
  7. Huang X, Kakuda Y, Cui W. Hydrocolloids in emulsions: Particle size distribution and interfacial activity. Food Hydrocolloids. 2001;15(4–6):533–542. DOI: https://doi.org/10.1016/S0268-005X(01)00091-1.
  8. Kasapis S. Phase separation in biopolymer gels: A low- to high-solid exploration of structural morphology and functionality. Critical Reviews in Food Science and Nutrition. 2008;48(4):341–359. DOI: https://doi.org/10.1080/10408390701347769.
  9. Masisi K, Beta T, Moghadasian MH. Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies. Food Chemistry. 2016;196:90–97. DOI: https://doi.org/10.1016/j.foodchem.2015.09.021.
  10. Mihalcea L, Turturică M, Ghinea IO, Barbu V, Ioniţă E, Cotârleț M, et al. Encapsulation of carotenoids from sea buckthorn extracted by CO2 supercritical fluids method within whey proteins isolates matrices. Innovative Food Science and Emerging Technologies. 2017;42:120–129. DOI: https://doi.org/10.1016/j.ifset.2017.06.008.
  11. Millqvist-Fureby A. Approaches to encapsulation of active food ingredients in spray-drying. ACS Symposium Series. 2009;1007:233–245. DOI: https://doi.org/10.1021/bk-2009-1007.ch015.
  12. Panyoyai N, Bannikova A, Small DM, Shanks RA, Kasapis S. Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate. Food Hydrocolloids. 2016;52:811–819. DOI: https://doi.org/10.1016/j.foodhyd.2015.08.022.
  13. Paramita VD, Bannikova A, Kasapis S. Release mechanism of omega-3 fatty acid in κ-carrageenan/polydextrose undergoing glass transition. Carbohydrate Polymers. 2015;126:141–149. DOI: https://doi.org/10.1016/j.carbpol.2015.03.027.
  14. Saénz C, Tapia S, Chávez J, Robert P. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry. 2009;114(2):616–622. DOI: https://doi.org/10.1016/j.foodchem.2008.09.095.
  15. Soliman EA, El-Moghazy AY, Mohy El-Din MS, Massoud MA. Microencapsulation of essential oils within alginate: formulation and in vitro evaluation of antifungal activity. Journal of Encapsulation and Adsorption Sciences. 2013;3(1):48–55. DOI: https://doi.org/10.4236/jeas.2013.31006.
  16. Ursache FM, Andronoiu DG, Ghinea IO, Barbu V, Ioniţă E, Cotârleţ M, et al. Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products. Journal of Food Engineering. 2018;219:16– 24. DOI: https://doi.org/10.1016/j.jfoodeng.2017.09.015.
  17. Yinbin L, Wu L, Weng M, Tang B, Lai P, Chen J. Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.). Powder Technology. 2018;340:459– 464. DOI: https://doi.org/10.1016/j.powtec.2018.09.049.
  18. Zhao Z, Moghadasian MH. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chemistry. 2008;109(4):691–702. DOI: https://doi.org/10.1016/j.foodchem.2008.02.039.
  19. Bityukova AV, Amelkina AA, Evteev AV, Bannikova AV. Evaluation of opportunity to obtain polyphenol concentrates from secondary products of grain processing. Technology and merchandising of the innovative foodstuff. 2019;56(3):61–68. (In Russ.).
  20. Bityukova AV, Amelkina AA, Evteev AV, Bannikova AV. New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing. Food Processing: Techniques and Technology. 2019;49(1):5–13. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2019-1-5-13.