Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity
As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies f...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3382 |
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| author | Jishuai Sun Yishen Cheng Tuo Zhang Jiachen Zang |
| author_facet | Jishuai Sun Yishen Cheng Tuo Zhang Jiachen Zang |
| author_sort | Jishuai Sun |
| collection | DOAJ |
| description | As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (<i>w</i>/<i>w</i>). The mean particle size, loading capacity (<i>LC</i>), and encapsulation efficiency (<i>EE</i>) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (<i>E. coli</i>) and the Gram-positive (<i>S. aureus</i>) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry. |
| first_indexed | 2024-03-09T19:05:12Z |
| format | Article |
| id | doaj.art-2d5c45cd767d428cbc5c195f8a3b4eac |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:05:12Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2d5c45cd767d428cbc5c195f8a3b4eac2023-11-24T04:39:55ZengMDPI AGFoods2304-81582022-10-011121338210.3390/foods11213382Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional ActivityJishuai Sun0Yishen Cheng1Tuo Zhang2Jiachen Zang3Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaAs a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (<i>w</i>/<i>w</i>). The mean particle size, loading capacity (<i>LC</i>), and encapsulation efficiency (<i>EE</i>) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (<i>E. coli</i>) and the Gram-positive (<i>S. aureus</i>) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.https://www.mdpi.com/2304-8158/11/21/3382carvacrolcomplex coacervationwalnut meal protein isolategum Arabicbio-functional activity |
| spellingShingle | Jishuai Sun Yishen Cheng Tuo Zhang Jiachen Zang Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity Foods carvacrol complex coacervation walnut meal protein isolate gum Arabic bio-functional activity |
| title | Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity |
| title_full | Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity |
| title_fullStr | Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity |
| title_full_unstemmed | Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity |
| title_short | Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity |
| title_sort | microencapsulation of carvacrol by complex coacervation of walnut meal protein isolate and gum arabic preparation characterization and bio functional activity |
| topic | carvacrol complex coacervation walnut meal protein isolate gum Arabic bio-functional activity |
| url | https://www.mdpi.com/2304-8158/11/21/3382 |
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