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Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability

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Food Bioscience 2022年第6期50卷 127-138页

作者： Aycan Cinar Seda Altuntas Huseyin Demircan ayse neslihan dundar Gokce Taner Rasim Alper Oral Bursa Technical University Faculty of Engineering and Natural SciencesDepartment of Food Engineering16330BursaTurkey Bursa Technical University Faculty of Engineering and Natural SciencesDepartment of Bioengineering16330BursaTurkey

In this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 °C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) content, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 compounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 μg/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.

关键词： Black garlic Encapsulation Volatile compounds Biological activities Preservation technique Storage

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Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin

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Food Bioscience 2022年第6期50卷 594-602页

作者： Oya Irmak Sahin ayse neslihan dundar Sebahat Ozdemir Kubra Uzuner Mahmud Ekrem Parlak Adnan Fatih Dagdelen Furkan Turker Saricaoglu Department of Chemical Engineering Faculty of EngineeringYalova University77200YalovaTürkiye Department of Food Engineering Faculty of Engineering and Natural ScienceBursa Technical University16310BursaTürkiye

Nano-phytosomes(NP),lipid-based nano-carriers,were used to encapsulate the ***(Phy)is known for its important biological properties with low bioavailability and low *** aim of the study was to prepare phosphatidylcholine(PC)based Phy loaded NP to overcome the bioavailability and storage stability *** characterization of NP such as entrapment efficiency(EE),particle size,poly-dispersity index(PDI),ζ-potential and microstructural properties was conducted and in vitro bioaccessibility and storage stability of bioactive properties were *** highest EE was determined as 81.92%however with a loading capacity(LC)of 58.12%.Phy-NPs showed good characteristics,such as low PDI values(<0.5),low particle size(106.13–134.10 nm),and non-dense spherical shape of *** NP complexes showed significant bioaccessibility with total phenolic content(TPC)values greater than 50%in intestinal ***,PC based NP did not show a clear-cut pattern of TPC and color protection of Phy via increased PC content.

关键词： Phycocyanin Phytosome Phytochemical Nanocarrier Stability In vitro bioaccessibility

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