Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Zeve Campus, 65080, Tuşba, Van, Turkey
Ellagitannins loaded maltodextrin and lecithin nanoparticles: antioxidant, antimicrobial, antidiabetic activity, and bioaccessibility under in-vitro digestion
Mit Ellagitanninen beladene Maltodextrin- und Lecithin-Nanopartikel: Antioxidative, antimikrobielle und antidiabetische Aktivität sowie Bioverfügbarkeit bei in-vitro-Verdauung
Emine Okumuş, Emre Bakkalbaşı
Summary
In recent years, the evaluation of by-products from agricultural and food processing has become very important. However, the biological activity of these components decreases as a result of the losses that occur during the applied processes and metabolism activities. In this study, antioxidant, and antimicrobial activity, antidiabetic properties, and bioaccessibilities of pomegranate peel ellagitannins nanoencapsulated with maltodextrin and soy lecithin were investigated. Results showed that significant increases were obtained in the solubility in pH 6.8 phosphate buffer. There was a decrease in the total phenolic content, antimicrobial and antioxidant activity values of the nanoparticles compared to the core material due to the nanoencapsulation process. In addition, all samples showed higher antidiabetic activity compared to acarbose. As a result, the nanoparticles have the potential to be a natural resource that can be used in the pharmacology, food, and cosmetics industries with their high ellagic acid (EA) bioaccessibility, antidiabetic activities, and increased solubility.
Keywords: Pomegranate, nanoencapsulation, antimicrobial activity, bioaccessibility, antidiabetic activity
Korrespondenzadresse E-Mail
emineokumus@yyu.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 73,
187–193 (2022)
DOI 10.53194/0003-925X-73-187
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X