Articles
A polyphenol from Morus alba encapsulated in cyclodextrins to fortify milk and juice food models
Article number
1422_8
Pages
57 – 62
Language
English
Abstract
Morus alba (Moraceae family) is present worldwide.
It has been intensively studied due to the bioactive properties of some of its secondary metabolites like stilbenes.
One of these stilbenes is named oxyresveratrol, a polyphenol with antioxidant, anticancer and cardioprotective activities, among many others.
However, oxyresveratrol is strongly hydrophobic and very sensitive to degradation.
The aim of this study was to determine whether encapsulating oxyresveratrol in a molecule able to increase the water solubility of hydrophobic compounds as well as to protect them, could ease its use in food industry to develop functional foods.
For this purpose, we characterised the inclusion complexes of oxyresveratrol in different cyclodextrins (CDs, cyclic oligosaccharides) using different techniques like differential scanning calorimetry, scanning electron microscopy and molecular docking.
It was shown that β-CDs performed best to encapsulate this polyphenol.
Various formulations of oxyresveratrol alone or in presence of β-CDs were prepared in juice and milk-like food models.
The resulting food models were then stored in different conditions like darkness and/or refrigerated at 4°C for one month, measuring stability parameters over five weeks.
The inclusion of CDs significantly enhanced the oxyresveratrol concentration when compared to formulations without CDs.
Impressively, the oxyresveratrol/β-CD food models remained stable for five weeks.
These results hold significant promise for the food industry, providing valuable insights for the design of hydrophilic products enriched with oxyresveratrol.
It has been intensively studied due to the bioactive properties of some of its secondary metabolites like stilbenes.
One of these stilbenes is named oxyresveratrol, a polyphenol with antioxidant, anticancer and cardioprotective activities, among many others.
However, oxyresveratrol is strongly hydrophobic and very sensitive to degradation.
The aim of this study was to determine whether encapsulating oxyresveratrol in a molecule able to increase the water solubility of hydrophobic compounds as well as to protect them, could ease its use in food industry to develop functional foods.
For this purpose, we characterised the inclusion complexes of oxyresveratrol in different cyclodextrins (CDs, cyclic oligosaccharides) using different techniques like differential scanning calorimetry, scanning electron microscopy and molecular docking.
It was shown that β-CDs performed best to encapsulate this polyphenol.
Various formulations of oxyresveratrol alone or in presence of β-CDs were prepared in juice and milk-like food models.
The resulting food models were then stored in different conditions like darkness and/or refrigerated at 4°C for one month, measuring stability parameters over five weeks.
The inclusion of CDs significantly enhanced the oxyresveratrol concentration when compared to formulations without CDs.
Impressively, the oxyresveratrol/β-CD food models remained stable for five weeks.
These results hold significant promise for the food industry, providing valuable insights for the design of hydrophilic products enriched with oxyresveratrol.
Publication
Authors
F.J. Vidal-Sánchez, S. Navarro-Orcajada, I. Conesa, A. Matencio, M. Pérez-Jiménez, J.M. López-Nicolás
Keywords
mulberry, antioxidant, cyclic oligosaccharides, oxyresveratrol, phenolic compounds
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