Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System
Marjoram is a culinary herb that has been widely employed in folk medicine and presents a high content in phenolics. Thus, the aim of this project was to design formulations to encapsulate phenolic compounds from marjoram to allow their release in the colon. For this purpose, pectin was used as an e...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/188 |
| _version_ | 1797339941670223872 |
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| author | María de las Nieves Siles-Sánchez Paula García-Ponsoda Irene Fernandez-Jalao Laura Jaime Susana Santoyo |
| author_facet | María de las Nieves Siles-Sánchez Paula García-Ponsoda Irene Fernandez-Jalao Laura Jaime Susana Santoyo |
| author_sort | María de las Nieves Siles-Sánchez |
| collection | DOAJ |
| description | Marjoram is a culinary herb that has been widely employed in folk medicine and presents a high content in phenolics. Thus, the aim of this project was to design formulations to encapsulate phenolic compounds from marjoram to allow their release in the colon. For this purpose, pectin was used as an encapsulating agent, applying two different encapsulation techniques (ionic gelation and spray-drying), followed by a CaCl<sub>2</sub> bath. The ionic gelation technique showed a higher yield (77%) compared to spray-drying (31%), and the particles obtained were smaller (267 nm). However, the microparticles obtained by spray-drying presented a higher encapsulation efficiency (93%). Moreover, spray-dried microparticles protected a higher percentage of the encapsulated phenolics from the action of gastrointestinal pHs and enzymes. Hence, the results showed that spray-drying was a more appropriate technique than ionic gelation for the encapsulation of marjoram phenolics in order to protect them during the gastrointestinal step, facilitating their arrival in the colon. These microparticles would also be suitable for inclusion in food matrices for the development of phenolic colon delivery systems. |
| first_indexed | 2024-03-08T09:54:51Z |
| format | Article |
| id | doaj.art-6750e7de1ec14c05ad0d6f6939f5201d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:51Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6750e7de1ec14c05ad0d6f6939f5201d2024-01-29T13:51:44ZengMDPI AGFoods2304-81582024-01-0113218810.3390/foods13020188Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery SystemMaría de las Nieves Siles-Sánchez0Paula García-Ponsoda1Irene Fernandez-Jalao2Laura Jaime3Susana Santoyo4 Institute of Food Science and Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain Institute of Food Science and Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain Institute of Food Science and Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain Institute of Food Science and Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain Institute of Food Science and Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, SpainMarjoram is a culinary herb that has been widely employed in folk medicine and presents a high content in phenolics. Thus, the aim of this project was to design formulations to encapsulate phenolic compounds from marjoram to allow their release in the colon. For this purpose, pectin was used as an encapsulating agent, applying two different encapsulation techniques (ionic gelation and spray-drying), followed by a CaCl<sub>2</sub> bath. The ionic gelation technique showed a higher yield (77%) compared to spray-drying (31%), and the particles obtained were smaller (267 nm). However, the microparticles obtained by spray-drying presented a higher encapsulation efficiency (93%). Moreover, spray-dried microparticles protected a higher percentage of the encapsulated phenolics from the action of gastrointestinal pHs and enzymes. Hence, the results showed that spray-drying was a more appropriate technique than ionic gelation for the encapsulation of marjoram phenolics in order to protect them during the gastrointestinal step, facilitating their arrival in the colon. These microparticles would also be suitable for inclusion in food matrices for the development of phenolic colon delivery systems.https://www.mdpi.com/2304-8158/13/2/188marjoram extractencapsulationnano/microparticlespectinphenolic compoundscolon delivery systems |
| spellingShingle | María de las Nieves Siles-Sánchez Paula García-Ponsoda Irene Fernandez-Jalao Laura Jaime Susana Santoyo Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System Foods marjoram extract encapsulation nano/microparticles pectin phenolic compounds colon delivery systems |
| title | Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System |
| title_full | Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System |
| title_fullStr | Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System |
| title_full_unstemmed | Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System |
| title_short | Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System |
| title_sort | development of pectin particles as a colon targeted marjoram phenolic compound delivery system |
| topic | marjoram extract encapsulation nano/microparticles pectin phenolic compounds colon delivery systems |
| url | https://www.mdpi.com/2304-8158/13/2/188 |
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