Characterization of A Sugar Beet Pectin-based Dual Encapsulation System and Its Impact on Polyphenol Activity
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Abstract:
A sugar beet pectin (SBP)-based emulsion system was fabricated for the first encapsulation of curcumin (Cur) and hesperidin (Hes), after which electrospinning technology was used to transform the emulsion into nanofibers for a second encapsulation process. The characteristics of the dual encapsulation system and its impact on the activity of the two polyphenols were then investigated. The emulsion particles that formed after the first encapsulation of the dietary polyphenols were 597.2 nm in size, with a polydispersity index of 0.25. A notable decrease in antioxidative activity of the emulsion was evident after six hours of UV irradiation (P<0.05). After the second encapsulation, the diameters of the nanofibers produced from electrospinning in pullulan or polyvinyl alcohol solutions (PuNFs and PvNFs, respectively) were 137.17 and 89.07 nm, respectively. Furthermore, the free radical scavenging abilities of the nanofibers after the second encapsulation were not significantly different to that of the emulsion system obtained after the first encapsulation, indicating that the second encapsulation process had minimal impact on polyphenol activity. Additionally, the endothermic peaks of the PuNFs at 63 ℃, 316 ℃, and 420 ℃ were all lower than those of the PvNFs, suggesting the superior thermal stability of the latter type of NFs. The findings of this study provide a theoretical basis for the application of SBP-based dual encapsulation systems in the food industry.
