Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions |
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| Authors: | Methavee Peanparkdee Satoshi Iwamoto Chaleeda Borompichaichartkul Kiattisak Duangmal Ryo Yamauchi |
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| Affiliation: | 1. Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, Gifu, Japan;2. Department of Food Technology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, Thailand |
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| Abstract: | Mulberry leaf extracts were generated using four concentrations of ethanol (50%, 60%, 70%, and 95% v/v). A 60% ethanolic mulberry leaf extract (60E) yielded a high total phenolic content (TPC) and antioxidant activity using 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging and a ferric reducing antioxidant power (FRAP) assay. Coating materials were derived using a combination of soy protein isolates (SPI) and low methoxyl (LM) pectin in a 1:1 ratio. The effect of various parameters on microencapsulation, such as pH (3.5, 4.0, and 4.5) and the concentration of coating materials (2.5, 5.0 and 7.5% w/v), was studied. Microcapsules produced using 60E as a core material at pH 4.0 with 7.5% of coating material showed a high encapsulation yield, encapsulation efficiency, TPC and antioxidant activity. |
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| Keywords: | Antioxidants low methoxyl pectin mulberry leaf protein– polysaccharide interactions soy protein isolates |
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