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Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Sawale, Pravin Digambar, Patil, Girdhari Ramdas, Hussain, Shaik Abdul, Singh, Ashish Kumar, Singh, Ram Ran Bijoy
International journal of food properties 2017 v.20 no.12 pp. 3170-3178
Terminalia arjuna, flavonoids, gastric juice, gelatin, gum arabic, maltodextrins, microencapsulation, mixing, pH, polyphenols
Terminalia arjuna (TA) encapsulated microcapsules were prepared using two different wall materials consisting of a combination of maltodextrin + gelatine (MDG) and maltodextrin + gum acacia (MDGA). Total phenolic, tannin, and flavonoids content of TA ethanolic extract were found to be 19.6 ± 0.7 g/100 g extract, 7.5 ± 0.7 g/100 g extract, and 2.7 ± 0.2 g/100 g extract, respectively. In vitro release of polyphenols increased with the time of stirring in simulated intestinal fluid (SIF; pH 6.8). The encapsulation efficiency (EE) and release of polyphenols (after 60 min) were observed to be 42 ± 4.g/100 g; 77.0 g/100 g; and 31.0 ± 0.5 g/100 g; 72.0 g/100 g, respectively for MDGA and MDG microcapsules. This study concluded that MDGA provided higher EE and stability than MDG for TA extract.