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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.