Kulig, D.; Bobak, Ł.; Jarmoluk, A.; Szmaja, A.; Król-Kilińska, Ż.; Zimoch-Korzycka, A. Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation. Molecules2023, 28, 7844.
Kulig, D.; Bobak, Ł.; Jarmoluk, A.; Szmaja, A.; Król-Kilińska, Ż.; Zimoch-Korzycka, A. Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation. Molecules 2023, 28, 7844.
Kulig, D.; Bobak, Ł.; Jarmoluk, A.; Szmaja, A.; Król-Kilińska, Ż.; Zimoch-Korzycka, A. Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation. Molecules2023, 28, 7844.
Kulig, D.; Bobak, Ł.; Jarmoluk, A.; Szmaja, A.; Król-Kilińska, Ż.; Zimoch-Korzycka, A. Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation. Molecules 2023, 28, 7844.
Abstract
The effect of chemical degradation of a sodium alginate solution and the possibility of encapsulation of paprika oleoresin were investigated. To produce sodium alginate oligomers, a depolymerization process was performed using hydrogen peroxide as a decomposition factor. The characteristics of the samples were obtained by measuring the contact angle of the surface, the surface tension of solutions, as well as thermal decomposition in thermo - gravimetric analysis. The obtained solution of alginate oligomers served as the carrier material for immobilization of capsaicin. Capsules were prepared by ionic gelation using a calcium chloride solution as a crosslinking agent. In this way, capsules without and with the core (capsaicin) were prepared and their ability to scavenge free radicals (DPPH) and iron-reducing properties (FRAP) were determined. The stability of the capsules was examined under conditions of the gastric and small intestine. It was found that alginate oligomers can be used in the encapsulation of bioactive compounds and the efficiency is above 80%. Capsule production from alginate oligomers affected their thermal stability. The use of alginate derivatives as a carrier increases the antioxidant properties of the finished product, as well as its ability to reduce iron ions. The use of alginate oligomers as a coating material prevents the active substance from being released too early in the conditions of the small intestine, prolongs the stability of the capsules, and supports their durability in gastric conditions.
Biology and Life Sciences, Food Science and Technology
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