Microencapsulation of bioactive compounds from mulberry ( Morus alba  L.) leaf extracts by protein–polysaccharide interactions | Zendy

Peanparkdee Methavee | Zendy; Iwamoto Satoshi | Zendy; Borompichaichartkul Chaleeda | Zendy; Duangmal Kiattisak | Zendy; Yamauchi Ryo | Zendy

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Microencapsulation of bioactive compounds from mulberry ( Morus alba L.) leaf extracts by protein–polysaccharide interactions

Author(s) -

Peanparkdee Methavee,

Iwamoto Satoshi,

Borompichaichartkul Chaleeda,

Duangmal Kiattisak,

Yamauchi Ryo

Publication year - 2016

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.13032

Subject(s) - dpph , chemistry , antioxidant , pectin , ferric , polysaccharide , food science , coating , ethanol , polyphenol , antioxidant capacity , nuclear chemistry , organic chemistry

Summary Mulberry leaf extracts were generated using four concentrations of ethanol (50%, 60%, 70%, and 95% v/v). A 60% ethanolic mulberry leaf extract (60E) yielded a high total phenolic content (TPC) and antioxidant activity using 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging and a ferric reducing antioxidant power (FRAP) assay. Coating materials were derived using a combination of soy protein isolates (SPI) and low methoxyl (LM) pectin in a 1:1 ratio. The effect of various parameters on microencapsulation, such as pH (3.5, 4.0, and 4.5) and the concentration of coating materials (2.5, 5.0 and 7.5% w/v), was studied. Microcapsules produced using 60E as a core material at pH 4.0 with 7.5% of coating material showed a high encapsulation yield, encapsulation efficiency, TPC and antioxidant activity.

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