Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100878 |
Resumo: | Abstract To find efficient natural antioxidants and further improve the utilization value of Nymphaea hybrid, the alcohol extracts from that are embedded and an all-round evaluation for the antioxidant activity is carried out. The microcapsule process is optimized by Box-Behnken response surface analysis which includes the wall-to-core ratio of 3.39:1, inlet air temperature at 195.56 °C, and the homogeneous number of 4.03, exhibiting the highest microencapsulation efficiency (94.36%). Antioxidant experiments in vitro showed that there was no significant difference between alcohol extracts and microcapsule on DPPH·, ·O2- and ·OH, while the scavenging activity of microcapsule on ABTS+· was lower against alcohol extracts. It was worth noting that the activities of GSH, SOD and CAT in vivo were increased about 55.55%, 29.13% and 51.23%. Similar results were obtained with microcapsule treatment. The heat treatment results showed the scavenging activities of alcohol extracts and microcapsule on antioxidant experiments in vitro were all decreased; however, the antioxidant activity of microcapsule was higher than that of alcohol extracts, indicating that the microencapsulation could improve the thermal stability. In conclusion, Nymphaea hybrid alcohol extracts is a well natural antioxidants, moreover, this study provide basic support for comprehensive utilization of Nymphaea hybrid. |
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Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivoNymphaea hybridalcohol extractembeddingantioxidantAbstract To find efficient natural antioxidants and further improve the utilization value of Nymphaea hybrid, the alcohol extracts from that are embedded and an all-round evaluation for the antioxidant activity is carried out. The microcapsule process is optimized by Box-Behnken response surface analysis which includes the wall-to-core ratio of 3.39:1, inlet air temperature at 195.56 °C, and the homogeneous number of 4.03, exhibiting the highest microencapsulation efficiency (94.36%). Antioxidant experiments in vitro showed that there was no significant difference between alcohol extracts and microcapsule on DPPH·, ·O2- and ·OH, while the scavenging activity of microcapsule on ABTS+· was lower against alcohol extracts. It was worth noting that the activities of GSH, SOD and CAT in vivo were increased about 55.55%, 29.13% and 51.23%. Similar results were obtained with microcapsule treatment. The heat treatment results showed the scavenging activities of alcohol extracts and microcapsule on antioxidant experiments in vitro were all decreased; however, the antioxidant activity of microcapsule was higher than that of alcohol extracts, indicating that the microencapsulation could improve the thermal stability. In conclusion, Nymphaea hybrid alcohol extracts is a well natural antioxidants, moreover, this study provide basic support for comprehensive utilization of Nymphaea hybrid.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100878Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.91021info:eu-repo/semantics/openAccessHANG,ShuqinSUN,XiaomingHE,YuchenYUAN,Jianfengeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100878Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
title |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
spellingShingle |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo HANG,Shuqin Nymphaea hybrid alcohol extract embedding antioxidant |
title_short |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
title_full |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
title_fullStr |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
title_full_unstemmed |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
title_sort |
Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo |
author |
HANG,Shuqin |
author_facet |
HANG,Shuqin SUN,Xiaoming HE,Yuchen YUAN,Jianfeng |
author_role |
author |
author2 |
SUN,Xiaoming HE,Yuchen YUAN,Jianfeng |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
HANG,Shuqin SUN,Xiaoming HE,Yuchen YUAN,Jianfeng |
dc.subject.por.fl_str_mv |
Nymphaea hybrid alcohol extract embedding antioxidant |
topic |
Nymphaea hybrid alcohol extract embedding antioxidant |
description |
Abstract To find efficient natural antioxidants and further improve the utilization value of Nymphaea hybrid, the alcohol extracts from that are embedded and an all-round evaluation for the antioxidant activity is carried out. The microcapsule process is optimized by Box-Behnken response surface analysis which includes the wall-to-core ratio of 3.39:1, inlet air temperature at 195.56 °C, and the homogeneous number of 4.03, exhibiting the highest microencapsulation efficiency (94.36%). Antioxidant experiments in vitro showed that there was no significant difference between alcohol extracts and microcapsule on DPPH·, ·O2- and ·OH, while the scavenging activity of microcapsule on ABTS+· was lower against alcohol extracts. It was worth noting that the activities of GSH, SOD and CAT in vivo were increased about 55.55%, 29.13% and 51.23%. Similar results were obtained with microcapsule treatment. The heat treatment results showed the scavenging activities of alcohol extracts and microcapsule on antioxidant experiments in vitro were all decreased; however, the antioxidant activity of microcapsule was higher than that of alcohol extracts, indicating that the microencapsulation could improve the thermal stability. In conclusion, Nymphaea hybrid alcohol extracts is a well natural antioxidants, moreover, this study provide basic support for comprehensive utilization of Nymphaea hybrid. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100878 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100878 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.91021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333304963072 |