Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate.Characterisation,release behaviour and antioxidant potential during simulated invitro digestion  

作　　者：Rubiya Rashid Sajad Mohd Wani Shaziya Manzoor F.A.Masoodi Aayeena Altaf 

机构地区：[1]Department of Food Science and Technology,University of Kashmir,Srinagar,Jammu and Kashmir,India [2]Division of Food Science and Technology,Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir,Srinagar,Jammu and Kashmir,India [3]Department of Food Technology,Jamia Hamdard,New Delhi,India

出　　处：《Food Bioscience》2022年第6期2108-2119,共12页食品生物科学（英文）

基　　金：the Indian Council of Medical Research(ICMR),Government of India for providing the Senior Research Fellowship(SRF)grant in favour of Miss Rubiya Rashid(3/1/2/124/2019-(Nut).

摘　　要：In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried out.Homogenisation followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive core.Lyophilisation was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal site.The antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.

关 键 词：ANTIPROLIFERATION Invitro digestion Bioactive compounds Antioxidant stability 

分 类 号：TS201[轻工技术与工程—食品科学]