Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin

• Published in: Food science & technology Vol. 50; no. 2; pp. 554 - 561
• Main Authors: Serrano-Cruz, Marlem Rubí, Villanueva-Carvajal, Adriana, Morales Rosales, Edgar Jesús, Ramírez Dávila, José Francisco, Dominguez-Lopez, Aurelio
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2013; Elsevier
• Subjects: Antioxidant activity; Antioxidants; Biological and medical sciences; Carboxymethyl cellulose; carboxymethylcellulose; Controlled release; experimental design; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hibiscus; Hibiscus sabdariffa; Milk and cheese industries. Ice creams; Pectin; pectins; Polyphenols; Roselle; weight gain; Whey protein; Hibiscus sabdariffa; Carboxymethyl cellulose; Antioxidant activity; Polyphenols; Pectin; Roselle; Whey protein; Controlled release; Malvaceae; Cellulose(carboxymethyl); Controlled release form; Extract; Food additive; Antioxidant; Hibiscus; Mixture; Gelling agent; Milk protein; Polyphenol; Dicotyledones; Angiospermae; Spermatophyta; Dietary fiber; Polysaccharide
• DOI: 10.1016/j.lwt.2012.08.013
• EISSN: 1096-1127
• ISSN: 0023-6438

The aim of this study was to evaluate the release of phenolic compounds from Roselle extract encapsulated in binary and ternary mixtures of whey protein, carboxymethyl cellulose (CMC) and pectin. Films were formulated according to a simplex centroid experimental design and total polyphenols and antioxidant activity (FRAP and DMPD methods) were quantified in the release medium as time dependent variables. Films' weight gain was measured and swelling behavior was calculated. The data obtained correlated well with a first-order kinetic model (R2 > 0.9). While CMC avoids the release of polyphenols and the expression of the antioxidant activity, whey protein and to a lesser extent pectin enable the release of these compounds faster and in larger amounts. Higher antioxidant activities were observed at higher concentrations of pectin and whey protein in the mixtures (80 g/100 g) combined with lower concentrations of CMC (10 g/100 g). The results obtained showed that the release of Roselle's polyphenols can be predicted by controlling the composition of the mixtures.
► Roselle polyphenols release in mixtures of whey protein, CMC and pectin was assessed. ► While CMC avoids polyphenols release, whey protein and pectin causes opposite effects. ► Results may be explained by changes the swelling rate reliant the mixture composition. ► It is possible to control polyphenols release adjusting composition of mixtures.