Refereed journal article or data article (A1)
Encapsulation of sea buckthorn (Hippophae rhamnoides L) leaf extract via an electrohydrodynamic method
List of Authors: Lyu Xingang, Wang Xiao, Wang Qilei Ma Xueying, Chen Suolian, Xiao Jianbo
Publisher: Elsevier
Publication year: 2021
Journal: Food Chemistry
Journal name in source: Food chemistry
Journal acronym: Food Chem
Article number: 130481
Volume number: 365
ISSN: 0308-8146
eISSN: 1873-7072
DOI: http://dx.doi.org/10.1016/j.foodchem.2021.130481
Abstract
Polyphenols from the leaves of sea buckthorn (Hippophae rhamnoides L.) are nutritious and bioactive substances that can be used as nutritional supplements. To improve their stability and bioaccessibility in vivo, chemical extracts of sea buckthorn leaves were, for the first time, encapsulated using electrohydrodynamic technology. The microcapsules were characterized using scanning electron microscopy, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. The extract and microcapsules were evaluated for total phenols and flavonoids, total antioxidant activity, and their inhibitory effects on metabolic syndrome-related enzymes (α-glucosidase, α-amylase, and pancreatic lipase) under in vitro simulated digestion. The results indicated that the extract was successfully encapsulated; encapsulation protected polyphenols and flavonoids from degradation and increase their bioaccessibility in the intestine. The antioxidant activity and the inhibition of metabolic syndrome-related enzymes were better reserved after encapsulation. Our findings will help in promoting the potential of sea buckthorn as a nutritional supplement and expanding its commercial use.