Microencapsulation of microbial antioxidants from Mucor circinelloides, their physico-chemical characterization, in vitro digestion and releasing behaviors in food
AuthorHameed, A; Hussain, SA; Nosheen, S; Muhammad, Z; Wu, Y; Ullah, S; Suleria, HAR; Song, Y
Source TitleApplied Biological Chemistry
PublisherSPRINGER SINGAPORE PTE LTD
University of Melbourne Author/sSuleria, Hafiz Ansar Rasul
AffiliationAgriculture and Food Systems
Document TypeJournal Article
CitationsHameed, A., Hussain, S. A., Nosheen, S., Muhammad, Z., Wu, Y., Ullah, S., Suleria, H. A. R. & Song, Y. (2020). Microencapsulation of microbial antioxidants from Mucor circinelloides, their physico-chemical characterization, in vitro digestion and releasing behaviors in food. APPLIED BIOLOGICAL CHEMISTRY, 63 (1), https://doi.org/10.1186/s13765-020-00512-2.
Access StatusOpen Access
<jats:title>Abstract</jats:title><jats:p>This study aimed at increasing the stability of heat-labile and pH-sensitive microbial antioxidants by the microencapsulation. Microbial antioxidants from <jats:italic>Mucor circinelloides</jats:italic> were microencapsulated. The physico-chemical and powder flowing properties of resulting microcapsules were evaluated. The initial safety studies were evaluated by in vivo acute oral toxicity tests. The bio-accessibility of powders vs. extracts was analyzed in in vitro digestion models with further application of microcapsules to model food system. Physico-chemical properties were significantly different (p < 0.0001) for all microcapsules regardless of their non-substantial variations (p > 0.05) in powder flowing properties. The microencapsulation of extract with 5% whey protein hydrogels (WPHG) + 5% pectin (T<jats:sub>A</jats:sub>) showed higher retain-ability of polyphenols accompanying low degradation in gastric and intestinal digestion and with no major toxicity signs. The addition of T<jats:sub>A</jats:sub> microcapsule did not produce any nutritional, physico-chemical, compositional, and nutritional distinctions in cheese. Microencapsulation proved to be appropriate approach for not only protecting the thermo-labile and pH-sensitive microbial antioxidants but also for enhanced bioavailability, and targeted release of bioactive extracts.</jats:p>
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