Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability
Abstract
:1. Introduction
2. Results and Discussion
2.1. Characterization of Beetroot Pomace Extract
2.2. Optimization of Beetroot Pomace Extract Encapsulation
2.3. Characterization of the OE
2.3.1. Bioactive Compounds and Biological Activity
2.3.2. Storage Stability Studies
2.3.3. In Vitro Digestion of OE in the Intestinal Fluids
3. Material and Methods
3.1. Chemicals and Instruments
3.2. Plant Material
3.3. Pomace Extraction Procedure
3.4. Encapsulation Optimization
3.5. Total Phenolic Content
Phenolic Content in the Core (CPC) and Surface (SPC) of Encapsulate and Encapsulating Efficiency (EE)
3.6. Total Flavonoids Content
3.7. Determination of Betalain Content
3.8. HPLC Analysis
3.9. Radical Scavenging Activity (SA) by DPPH● Assay
3.10. Reducing Power (RP)
3.11. Storage Stability Test
3.12. In Vitro Simulated Gastric and Intestinal Digestion Release Study
3.13. Statistical Analysis
4. Conclusion
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Bioactive Compounds/Bioactivity | Content (per 100 g Pomace Dry Weight) |
---|---|
Polyphenols a | 89.06 ± 4.62 |
Flavonoids b | 4.74 ± 0.16 |
Betacyanins c | 79.22 ± 2.04 |
Betaxanthins d | 80.06 ± 2.06 |
Gallic acid e | 7.45 ± 0.24 |
Protocatechuic acid e | 11.53 ± 0.40 |
p-Hydroxybenzoic acid e | 0.78 ± 0.02 |
Catechin e | 53.42 ± 1.53 |
Epicatechin e | 2.09 ± 0.08 |
Chlorogenic acid e | 0.30 ± 0.01 |
Caffeic acid e | 0.18 ± 0.00 |
Ferulic acid e | 0.48 ± 0.02 |
Sinapic acid e | 0.52 ± 0.03 |
Coumaric acid e | 0.34 ± 0.01 |
Myricetin e | 3.52 ± 0.14 |
Luteolin e | 0.03 ± 0.00 |
Quercetin e | 0.22 ± 0.10 |
Apigenin e | 0.10 ± 0.00 |
Isorhamnetin e | 0.35 ± 0.01 |
Betanin e | 88.94 ± 3.57 |
Vulgaxanthin-I e | 71.08 ± 1.33 |
SA f | 59.75 ± 2.09 |
RP f | 206.84 ± 9.81 |
Experiment | Wall–Core Ratio (X1, g/L) | Extract Dilution (X2) | Mixing Time (X3, min) | EE (%) a | SA (µmol TE/100 g) a |
---|---|---|---|---|---|
1 | 50 (−1) | 0 (−1) | 15 (0) | 84.41 ± 1.56 | 1619.22 ± 58.64 |
2 | 150 (+1) | 0 (−1) | 15 (0) | 77.54 ± 1.49 | 947.13 ± 29.74 |
3 | 50 (−1) | 4 (+1) | 15 (0) | 69.69 ± 4.64 | 772.19 ± 11.40 |
4 | 150 (+1) | 4 (+1) | 15 (0) | 74.18 ± 3.09 | 339.76 ± 3.96 |
5 | 50 (−1) | 2 (0) | 5 (−1) | 82.72 ± 5.50 | 959.41 ± 18.98 |
6 | 150 (+1) | 2 (0) | 5 (−1) | 77.69 ± 5.00 | 316.30 ± 10.47 |
7 | 50 (−1) | 2 (0) | 25 (+1) | 75.40 ± 4.18 | 998.77 ± 47.09 |
8 | 150 (+1) | 2 (0) | 25 (+1) | 60.26 ± 0.32 | 254.67 ± 24.62 |
9 | 100 (0) | 0 (−1) | 5 (−1) | 85.03 ± 2.00 | 921.69 ± 14.62 |
10 | 100 (0) | 4 (+1) | 5 (−1) | 76.36 ± 3.95 | 223.61 ± 14.17 |
11 | 100 (0) | 0 (−1) | 25 (+1) | 78.16 ± 4.17 | 1077.27 ± 29.22 |
12 | 100 (0) | 4 (+1) | 25 (+1) | 64.23 ± 0.15 | 166.96 ± 19.77 |
13 | 100 (0) | 2 (0) | 15 (0) | 75.87 ± 4.75 | 630.29 ± 24.48 |
14 | 100 (0) | 2 (0) | 15 (0) | 75.69 ± 3.46 | 604.68 ± 32.94 |
15 | 100 (0) | 2 (0) | 15 (0) | 76.48 ± 0.90 | 776.99 ± 0.28 |
Optimization | Variable Codes | Variable Values | Optimal Responses | |||||
---|---|---|---|---|---|---|---|---|
X1 | X2 | X3 | X1 | X2 | X3 | EE (%) | SA (µmol/100 g) | |
Single response (EE) | −0.99 | −0.89 | −0.09 | 50.50 | 0.22 | 14.1 | 86.16 | - |
Single response (SA) | −0.98 | −0.98 | 0.10 | 51.00 | 0.04 | 16.00 | - | 1676.17 |
Multi response (EE + SA) | −0.98 | −0.98 | 0.36 | 51.00 | 0.04 | 18.60 | 86.14 | 1668.37 |
Bioactive Compounds/Bioactivity | Content (per 100 g OE) |
---|---|
Polyphenols a | 326.51 ± 3.00 |
Flavonoids b | 10.23 ± 1.22 |
Betacyanins c | 60.52 ± 0.92 |
Betaxanthins d | 61.33 ± 0.92 |
Gallic acid e | 26.54 ± 0.89 |
Protocatechuic acid e | 65.58 ± 2.65 |
p-Hydroxybenzoic acide | 30.18 ± 0.02 |
Catechin e | 156.04 ± 1.03 |
Epicatechin e | 3.88 ± 0.05 |
Chlorogenic acid e | 0.55 ± 0.01 |
Caffeic acid e | 0.34 ± 0.00 |
Ferulic acid e | 0.89 ± 0.02 |
Sinapic acid e | 0.97 ± 0.01 |
Coumaric acid e | 0.64 ± 0.01 |
Myricetin e | 6.55 ± 0.09 |
Luteolin e | 0.06 ± 0.00 |
Quercetin e | 0.41 ± 0.08 |
Apigenin e | 0.18 ± 0.00 |
Isorhamnetin e | 0.65 ± 0.01 |
Betanin e | 65.36 ± 2.18 |
Vulgaxanthin-I e | 59.29 ± 2.05 |
SA f | 1655.36 ± 80.98 |
RP f | 394.95 ± 13.05 |
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Tumbas Šaponjac, V.; Čanadanović-Brunet, J.; Ćetković, G.; Jakišić, M.; Djilas, S.; Vulić, J.; Stajčić, S. Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability. Molecules 2016, 21, 584. https://doi.org/10.3390/molecules21050584
Tumbas Šaponjac V, Čanadanović-Brunet J, Ćetković G, Jakišić M, Djilas S, Vulić J, Stajčić S. Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability. Molecules. 2016; 21(5):584. https://doi.org/10.3390/molecules21050584
Chicago/Turabian StyleTumbas Šaponjac, Vesna, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Sonja Djilas, Jelena Vulić, and Slađana Stajčić. 2016. "Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability" Molecules 21, no. 5: 584. https://doi.org/10.3390/molecules21050584