Title

Formulation of a nutraceutical derived from carob: β-cyclodextrin encapsulation of antioxidants from carob pod.

Authors

ČEPO, DUBRAVKA VITALI; JUG, MARIO; RAJKOVIĆ, MARIJA GRDIĆ; JABLAN, JASNA

Abstract

Encapsulation of carob pod antioxidants with β-cyclodextrin has been proposed as simple and sustainable approach to increase the antioxidant activity of carob pod extract (CPE) in food and biological model systems. Combining the process of freeze-drying and encapsulation with β-cyclodextrin (6.4 g·l-1) significantly increased yields, provided protection during drying process and improved thermal stability of obtained CPEs. Formation of inclusion complexes of carob antioxidants and β-cyclodextrin was potentiated by removal of soluble carbohydrates prior to extraction step and resulted in significantly improved thermal properties of obtained extracts. Solid CPEs were rich in polyphenolic compounds (up to 59.520 g·kg-1 expressed as gallic acid equivalents) and showed antioxidant activity comparable with 1 mmol·l-1 butylated hidroxyanisole in β-carotene-linoleate food model system. In biological model systems, analysed CPEs (1 mg·ml-1) showed antioxidant activity comparable to 0.1 mg·ml-1 of Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid). Results presented in this paper contribute to current efforts in finding sustainable solutions for isolation of valuable compounds from carob biomass and expand possibilities of its utilization in food and pharmaceutical industries.

Subjects

CAROB; CYCLODEXTRINS; FUNCTIONAL foods; ENCAPSULATION (Catalysis); ANTIOXIDANTS

Publication

Journal of Food & Nutrition Research, 2017, Vol 56, Issue 1, p48

ISSN

1336-8672

Publication type

Academic Journal