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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

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