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Encapsulation Properties and Digestibility of Encapsulated Aloe vera Bioactive Polysaccharides |
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| รหัสดีโอไอ | |
| Creator | Phikunthong Auppasuk |
| Title | Encapsulation Properties and Digestibility of Encapsulated Aloe vera Bioactive Polysaccharides |
| Contributor | Wipaporn Ponklang, Rachata Lueachan, Thongkorn Ploypetchara, Siriporn Butseekhot, Sinee Siricoon, Waraporn Sorndech |
| Publisher | Thammasat University |
| Publication Year | 2564 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 10 |
| Journal No. | 6 |
| Page no. | 677-690 |
| Keyword | Aloe vera, Bioactive compounds, Encapsulation, Antioxidant activity, Digestion |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | Aloe vera, the famous medicinal plant, has been usedin the treatments of many diseases. Since the extracts of A. vera contained some bioactive ingredients which potentially to be applied for the functional or personalized food development. However, the bioproperties of the extracts are often minimized through the gastrointestinal tract after ingestion and digestion processes. To preserve and enhance the A. vera extract properties, this research thus aimed to invent and characterize the wall materials for extract encapsulation from maltodextrin and gum arabic and digestion property.The extract (2.0% wv-1) were encapsulated with four different wall materials; (1)7.5% (wv-1) maltodextrin (MD), (2) 7.5% (wv-1) gum arabic (GA) (3) 5% (wv-1) MD + 2.5% (wv-1) GA and (4) 2.5% (wv-1) MD + 5% (wv-1) GA at 50 oC for 16 h using hot air dryer. Results of theencapsulation efficiency (EE) showed that an increase in GA contents could increase EE as compared to MD only. The wall material containing GA-only provided the highest %EE (94.96%) while the MD only provided the lowest %EE (68.71%). The appearance of encapsulated extract displayed more yellow according to an increase GA content of wall materials corresponding to a higher b* value indicated by the Hunter system. The encapsulated microstructure of all samples showed small flake structures,and smooth surface indicated a breakdown in the encapsulated structure after drying.There was a significant positive correlation between an increase in GA content and antioxidant activity. An increase in GA contentsalso declined the release of reducing sugars after an in vitro digestion hydrolyzed by porcine pancreatic ?-amylase, pepsin, pancreatin and glucoamylase. In summarize, the encapsulation of A. veraextract with the wall material containing a high amount of GA effectively prolong the extract release and enhanced the bioproperties under the in vitro digestive condition. Further research should be undertaken to explore how the bioactive compounds and wall material content interact with a target delivery system, and how to control the compound release which will be a pivotal role in the future of personalized diet. |
