FORMULATION AND IN-VITRO RELEASE OF POMEGRANATE PEELS’ POLYPHENOLS MICROBEADS
AbstractSodium alginate and combinations of sodium alginate-pectin were used to study the effect on the loading efficiency and the radical scavenging activity of the polyphenols extracted from pomegranate peels (Punica granatum). The results indicate that the polyphenol content was less when the microbeads were prepared with a single type of polymer in comparison of the microbeads prepared with two types of polymers. Also there was an optimum ratio of these two polymers (2:1), which was responsible for the maximum polyphenol content. The microencapsulated particles provided to polyphenols an effective protection against the degradation phenomenon, whereas antioxidant activity remained identical. In-vitro release studies indicated that 64.87% and 48.81% of polyphenols was released in simulated gastric fluid from sodium alginate and sodium alginate-pectin microbeads respectively. 88.37% and 70.48% of polyphenols was released in simulated intestinal fluid from sodium alginate and sodium alginate-pectin microbeads respectively. The microcapsules described in this study represent an interesting food additive for incorporation into functional foods.
Article Information
33
3536-3540
384KB
1384
English
IJPSR
W. Zam*, G. Bashour , W. Abdelwahed and W. Khayata
Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Aleppo, Syrian Arab Republic
ws.sarah2005@gmail.com
07 May, 2013
11 June, 2013
25 August, 2013
http://dx.doi.org/10.13040/IJPSR.0975-8232.4(9).3536-40
01 September, 2013
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