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56 2017

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2017

Vitali Čepo, D. – Jug, M. – Grdić Rajković, M. – Jablan, J.
Formulation of a nutraceutical derived from carob: beta-cyclodextrin encapsulation of antioxidants from carob pod
Journal of Food and Nutrition Research, 56, 2017, č. 1, s. 48-60

Dubravka Vitali Čepo, Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia. E-mail:, tel.: +385 1 6394772; +385 1 4612690

Received 7 October 2016; 1st revised 16 November 2016; accepted 20 December 2016; published online 7 February 2017

Súhrn: Encapsulation of carob pod antioxidants with beta-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 beta-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 beta-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 beta-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.

Kľúčové slová: carob biomass; beta-cyclodextrin; encapsulation; freeze-drying; antioxidant activity

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