The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility

Beyza Sukran Isik; Filiz Altay; Esra Capanoglu

doi:10.1016/j.foodchem.2018.05.064

The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility

Beyza Sukran Isik, Filiz Altay^*, Esra Capanoglu

^*Corresponding author for this work

Department of Food Engineering

Istanbul Technical University

Research output: Contribution to journal › Review article › peer-review

69 Citations (Scopus)

Abstract

Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective agents against several diseases. Polyphenols are highly sensitive against temperature, pH, oxygen, and light conditions, leading to low bioaccessibility. In this study, polyphenols of sour cherry concentrate (SCC) were encapsulated by uniaxial or coaxial electrospinning with gelatin or gelatin-lactalbumin. Results showed that phenolic acids had higher encapsulation efficiencies than anthocyanins. Encapsulation efficiencies were found as 89.7 and 91.3% in terms of phenolic acids and 70.3 and 77.8% in terms of flavonoids for the uniaxially electrospun samples with gelatin and gelatin-lactalbumin, respectively. The content of polyphenols in SCC decreased after intestinal tract whereas all electrospun samples showed improved bioaccessibility. According to in vitro digestion results, electrospinning encapsulation provided 8 times better protection of cyanidin-3-glucoside compared to the non-encapsulated SCC. Results showed that especially coaxial electrospinning encapsulation is an effective method for sour cherry polyphenols.

Original language	English
Pages (from-to)	260-273
Number of pages	14
Journal	Food Chemistry
Volume	265
DOIs	https://doi.org/10.1016/j.foodchem.2018.05.064
Publication status	Published - 1 Nov 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Funding

Filiz Altay acknowledges that the coaxial encapsulation and the measurements with the network analyzer and the tensiometer were possible due to the financial support of the Scientific and Technological Research Council of Turkey, Turkey (TUBITAK) (Project no: 113O491) for the COST Action TD 1204. Filiz Altay acknowledges that the coaxial encapsulation and the measurements with the network analyzer and the tensiometer were possible due to the financial support of the Scientific and Technological Research Council of Turkey , Turkey (TUBITAK) (Project no: 113O491 ) for the COST Action TD 1204.

Funders	Funder number
TUBITAK
American Research Institute in Turkey
European Cooperation in Science and Technology
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu	113O491

Keywords

Anthocyanin
Antioxidant
In vitro bioaccessibility
Nanofiber encapsulation
Sour cherry
Uniaxial and coaxial electrospinning

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10.1016/j.foodchem.2018.05.064

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title = "The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility",

abstract = "Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective agents against several diseases. Polyphenols are highly sensitive against temperature, pH, oxygen, and light conditions, leading to low bioaccessibility. In this study, polyphenols of sour cherry concentrate (SCC) were encapsulated by uniaxial or coaxial electrospinning with gelatin or gelatin-lactalbumin. Results showed that phenolic acids had higher encapsulation efficiencies than anthocyanins. Encapsulation efficiencies were found as 89.7 and 91.3% in terms of phenolic acids and 70.3 and 77.8% in terms of flavonoids for the uniaxially electrospun samples with gelatin and gelatin-lactalbumin, respectively. The content of polyphenols in SCC decreased after intestinal tract whereas all electrospun samples showed improved bioaccessibility. According to in vitro digestion results, electrospinning encapsulation provided 8 times better protection of cyanidin-3-glucoside compared to the non-encapsulated SCC. Results showed that especially coaxial electrospinning encapsulation is an effective method for sour cherry polyphenols.",

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author = "Isik, {Beyza Sukran} and Filiz Altay and Esra Capanoglu",

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AU - Altay, Filiz

AU - Capanoglu, Esra

PY - 2018/11/1

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N2 - Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective agents against several diseases. Polyphenols are highly sensitive against temperature, pH, oxygen, and light conditions, leading to low bioaccessibility. In this study, polyphenols of sour cherry concentrate (SCC) were encapsulated by uniaxial or coaxial electrospinning with gelatin or gelatin-lactalbumin. Results showed that phenolic acids had higher encapsulation efficiencies than anthocyanins. Encapsulation efficiencies were found as 89.7 and 91.3% in terms of phenolic acids and 70.3 and 77.8% in terms of flavonoids for the uniaxially electrospun samples with gelatin and gelatin-lactalbumin, respectively. The content of polyphenols in SCC decreased after intestinal tract whereas all electrospun samples showed improved bioaccessibility. According to in vitro digestion results, electrospinning encapsulation provided 8 times better protection of cyanidin-3-glucoside compared to the non-encapsulated SCC. Results showed that especially coaxial electrospinning encapsulation is an effective method for sour cherry polyphenols.

AB - Sour cherry (Prunus cerasus L.) is rich in polyphenols which are known to be protective agents against several diseases. Polyphenols are highly sensitive against temperature, pH, oxygen, and light conditions, leading to low bioaccessibility. In this study, polyphenols of sour cherry concentrate (SCC) were encapsulated by uniaxial or coaxial electrospinning with gelatin or gelatin-lactalbumin. Results showed that phenolic acids had higher encapsulation efficiencies than anthocyanins. Encapsulation efficiencies were found as 89.7 and 91.3% in terms of phenolic acids and 70.3 and 77.8% in terms of flavonoids for the uniaxially electrospun samples with gelatin and gelatin-lactalbumin, respectively. The content of polyphenols in SCC decreased after intestinal tract whereas all electrospun samples showed improved bioaccessibility. According to in vitro digestion results, electrospinning encapsulation provided 8 times better protection of cyanidin-3-glucoside compared to the non-encapsulated SCC. Results showed that especially coaxial electrospinning encapsulation is an effective method for sour cherry polyphenols.

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KW - Antioxidant

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SN - 0308-8146

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JO - Food Chemistry

JF - Food Chemistry

ER -

The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility

Abstract

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Keywords

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