Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin
Clove (<i>Syzygium aromaticum</i>, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltod...
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MDPI AG
2025-01-01
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| author | Farhad Ahmadi Hafiz A. R. Suleria Frank R. Dunshea |
| author_facet | Farhad Ahmadi Hafiz A. R. Suleria Frank R. Dunshea |
| author_sort | Farhad Ahmadi |
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| description | Clove (<i>Syzygium aromaticum</i>, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method. The encapsulates were assessed for the physicochemical properties, storage stability behavior, and intestinal bioaccessibility of phenolics using an <i>in vitro</i> gastrointestinal digestion test. The freeze-dried encapsulates were characterized as having low water activity (<0.3, which is a critical threshold to ensure chemical and microbiological stability), high water solubility (>90%), solid (product) recovery (mean 93.1 ± 1.77%), and encapsulation efficiency (91.4−94.9%). Hygroscopicity increased as the GA:MD proportion increased in the encapsulation formulations. Encapsulation was effective in protecting bioactive components of clove extract during storage at room (up to 40 days) or high temperature (60 °C for 7 days) and minimized the loss of antioxidant activity during storage, as compared to the clove extract in a non-encapsulated form. All encapsulation formulations were characterized by a negative zeta potential (from −22.1 to −29.7 mV) and a polydispersity index ranging from 0.47 to 0.68, classifying the formulations as having a mid-range polydisperse particle size distribution. The FTIR analysis demonstrated that the freeze-drying encapsulation process resulted in no evident chemical interaction between coating and core materials. Intestinal bioaccessibility of total phenolics after the <i>in vitro</i>-simulated gastrointestinal digestion was greater in the encapsulated clove extract compared to the non-encapsulated clove extract. In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development. |
| format | Article |
| id | doaj-art-b9fec476f65b46a68ea7d11f6ea9b796 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b9fec476f65b46a68ea7d11f6ea9b7962025-01-24T13:32:58ZengMDPI AGFoods2304-81582025-01-0114223710.3390/foods14020237Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and MaltodextrinFarhad Ahmadi0Hafiz A. R. Suleria1Frank R. Dunshea2School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, AustraliaClove (<i>Syzygium aromaticum</i>, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method. The encapsulates were assessed for the physicochemical properties, storage stability behavior, and intestinal bioaccessibility of phenolics using an <i>in vitro</i> gastrointestinal digestion test. The freeze-dried encapsulates were characterized as having low water activity (<0.3, which is a critical threshold to ensure chemical and microbiological stability), high water solubility (>90%), solid (product) recovery (mean 93.1 ± 1.77%), and encapsulation efficiency (91.4−94.9%). Hygroscopicity increased as the GA:MD proportion increased in the encapsulation formulations. Encapsulation was effective in protecting bioactive components of clove extract during storage at room (up to 40 days) or high temperature (60 °C for 7 days) and minimized the loss of antioxidant activity during storage, as compared to the clove extract in a non-encapsulated form. All encapsulation formulations were characterized by a negative zeta potential (from −22.1 to −29.7 mV) and a polydispersity index ranging from 0.47 to 0.68, classifying the formulations as having a mid-range polydisperse particle size distribution. The FTIR analysis demonstrated that the freeze-drying encapsulation process resulted in no evident chemical interaction between coating and core materials. Intestinal bioaccessibility of total phenolics after the <i>in vitro</i>-simulated gastrointestinal digestion was greater in the encapsulated clove extract compared to the non-encapsulated clove extract. In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development.https://www.mdpi.com/2304-8158/14/2/237antioxidant activitybioactive compoundclove extractpolyphenolwall material |
| spellingShingle | Farhad Ahmadi Hafiz A. R. Suleria Frank R. Dunshea Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin Foods antioxidant activity bioactive compound clove extract polyphenol wall material |
| title | Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin |
| title_full | Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin |
| title_fullStr | Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin |
| title_full_unstemmed | Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin |
| title_short | Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin |
| title_sort | physicochemical characterization storage stability behavior and intestinal bioaccessibility of clove extract encapsulated using varying combinations of gum arabic and maltodextrin |
| topic | antioxidant activity bioactive compound clove extract polyphenol wall material |
| url | https://www.mdpi.com/2304-8158/14/2/237 |
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