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Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method
Double emulsions (W(1)/O/W(2)) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properti...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178374/ https://www.ncbi.nlm.nih.gov/pubmed/37174375 http://dx.doi.org/10.3390/foods12091838 |
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author | Sobti, Bhawna Kamal-Eldin, Afaf Rasul, Sanaa Alnuaimi, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alhassani, Alia Ali Khsaif Almheiri, Mariam M. A. Nazir, Akmal |
author_facet | Sobti, Bhawna Kamal-Eldin, Afaf Rasul, Sanaa Alnuaimi, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alhassani, Alia Ali Khsaif Almheiri, Mariam M. A. Nazir, Akmal |
author_sort | Sobti, Bhawna |
collection | PubMed |
description | Double emulsions (W(1)/O/W(2)) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W(1)/O/W(2) produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation. |
format | Online Article Text |
id | pubmed-10178374 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101783742023-05-13 Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method Sobti, Bhawna Kamal-Eldin, Afaf Rasul, Sanaa Alnuaimi, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alhassani, Alia Ali Khsaif Almheiri, Mariam M. A. Nazir, Akmal Foods Article Double emulsions (W(1)/O/W(2)) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of Mentha piperita leaf extract (MLE) prepared using the double emulsion method. Using response surface methodology, the effect of ultrasound-assisted extraction conditions (amplitude 20–50%; time 10–30 min; ethanol concentration 70–90%) on the total phenolic content (TPC) and antioxidant activity (percent inhibition) of the MLE was studied. MLE under optimized conditions (ethanol concentration 76%; amplitude 39%; time 30 min) had a TPC of 62.83 mg GA equivalents/g and an antioxidant activity of 23.49%. The optimized MLE was encapsulated using soy, pea, and whey protein isolates in two emulsifying conditions: 4065× g/min and 4065× g/30 s. The droplet size, optical images, rheology, and encapsulation efficiency (EE%) of the different encapsulated MLEs were compared. The W(1)/O/W(2) produced at 4065× g/min exhibited a smaller droplet size and higher EE% and viscosity than that prepared at 4065× g/30 s. The higher EE% of soy and pea protein isolates indicated their potential as an effective alternative for bioactive compound encapsulation. MDPI 2023-04-28 /pmc/articles/PMC10178374/ /pubmed/37174375 http://dx.doi.org/10.3390/foods12091838 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sobti, Bhawna Kamal-Eldin, Afaf Rasul, Sanaa Alnuaimi, Mariam Saeed Khalfan Alnuaimi, Khulood Jaber Jasim Alhassani, Alia Ali Khsaif Almheiri, Mariam M. A. Nazir, Akmal Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title | Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title_full | Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title_fullStr | Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title_full_unstemmed | Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title_short | Encapsulation Properties of Mentha piperita Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method |
title_sort | encapsulation properties of mentha piperita leaf extracts prepared using an ultrasound-assisted double emulsion method |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178374/ https://www.ncbi.nlm.nih.gov/pubmed/37174375 http://dx.doi.org/10.3390/foods12091838 |
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