ENCAPSULATION OPTIMIZATION OF TAMARIND SEED ANTIOXIDANTS IN ALGINATE HYDROGELS USING RESPONSE SURFACE METHODOLOGY: STUDY OF CONTROLLED RELEASE BEHAVIOR IN SIMULATED GASTROINTESTINAL CONDITIONS

Tamarindus indica seeds – a byproduct of the food industry, are generated in huge amounts during tamarind pulp processing. These seeds are a source of a wide range of polyphenols with natural antioxidant content. In this study, we have encapsulated the polyphenolic components extracted from the seeds in an optimized condition. Statistical optimization of the encapsulation parameters was done using the central composite design of response surface methodology. The concentrations of sodium alginate (m:v, g ml ^-1), calcium chloride (m:v, g ml^-1) and tamarind seed polyphenolic extract (m:v, g ml ^-1) were the independent variables whose direct and interaction effects were studied on the dependent variable or response of encapsulation efficiency. Further, the encapsulated beads were characterized by physical, chemical, morphological, radical quenching properties as well as textural characteristics. A higher percentage of polyphenols were recovered from beads in simulated gastric fluid, and the rest contents of polyphenols remaining inside the beads were found to be released in simulated intestinal fluid. The study was concluded with the remark that encapsulation of tamarind seed extracts in alginate could be a promising technique for supplementation in food with natural antioxidants.