Articles
Encapsulation of Opuntia extracts for improved delivery and bioaccessibility of their antioxidant bioactives
Article number
1452_50
Pages
385 – 394
Language
English
Abstract
In recent years, Opuntia cactus fruits have gained significant research attention due to their rich composition of bioactive compounds with demonstrated biological activities, particularly betalains and phenolic compounds.
However, the stability of these compounds is sensitive to intrinsic and extrinsic factors, including acidity, moisture, light exposure, etc.
To address these challenges, encapsulation technologies have emerged as promising strategies.
In this study, double emulsion systems (W1/O/W2 type) and liposomes were employed as encapsulation techniques to protect extracts obtained from three Opuntia cultovars: the whole fruit of Opuntia stricta var. dillenii, the pulp of Opuntia ficus-indica ‘Colorada’, and the peel of Opuntia ficus-indica ‘Blanca’, each selected for their interesting composition.
The physico-chemical characteristics of the encapsulation systems were characterized and the results revealed that most compounds were effectively encapsulated, with individual EEs% up to 98%, with differences regarding particle size, zeta potential, and stability.
Continuously, the encapsulations were subjected to in vitro digestion, and most compounds showed an improved bioaccessibility, underscoring the potential of these encapsulation techniques to protect sensitive bioactives and enhance their functional bioavailability for various applications.
However, the stability of these compounds is sensitive to intrinsic and extrinsic factors, including acidity, moisture, light exposure, etc.
To address these challenges, encapsulation technologies have emerged as promising strategies.
In this study, double emulsion systems (W1/O/W2 type) and liposomes were employed as encapsulation techniques to protect extracts obtained from three Opuntia cultovars: the whole fruit of Opuntia stricta var. dillenii, the pulp of Opuntia ficus-indica ‘Colorada’, and the peel of Opuntia ficus-indica ‘Blanca’, each selected for their interesting composition.
The physico-chemical characteristics of the encapsulation systems were characterized and the results revealed that most compounds were effectively encapsulated, with individual EEs% up to 98%, with differences regarding particle size, zeta potential, and stability.
Continuously, the encapsulations were subjected to in vitro digestion, and most compounds showed an improved bioaccessibility, underscoring the potential of these encapsulation techniques to protect sensitive bioactives and enhance their functional bioavailability for various applications.
Authors
S. Parralejo-Sanz, M.G. Lobo, T. Requena, M.P. Cano
Keywords
Opuntia, betalains, phenolic compounds, encapsulation, in vitro digestion, stability, bioaccessibility
Groups involved
Online Articles (65)