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Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile

Lookup NU author(s): Dr Peter Chater, Dr Matthew Wilcox, Professor Jeffrey Pearson

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Abstract

We formulated and characterised two alginate blends for the encapsulation of stevia extract (SE) via ionic gelation through an extrusion technique. Calcium chloride in SE and calcium chloride solutions were assessed as crosslinkers to overcome phenolic losses by diffusion and increase encapsulation efficiency (EE). Regardless of the blend, all stevia-loaded beads exhibited high EE (62.7-101.0%). The size of the beads decreased as EE increased. Fourier transform infrared analysis showed increased hydrogen bonding between SE and alginates, confirming the successful incorporation of SE within the matrix. Untargeted metabolomics profiling identified 479 free and encapsulated polyphenolic compounds. Flavonoids (catechin and luteolin equivalents) were predominant in SE whereas tyrosols and 5-pentadecylresorcinol equivalents were predominant in all bead formulations. Three-common discriminant compounds were exclusive to each blend and were inversely affected by the crosslinking conditions. Both alginate blends have been shown to be feasible as carrier systems of stevia extracts independent of crosslinking conditions.


Publication metadata

Author(s): Arriola NDA, Chater PI, Wilcox MD, Lucinic L, Rocchettic G, Dalminad M, Pearson JP, Amboni RDdeMC

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2019

Volume: 275

Pages: 123-134

Print publication date: 01/03/2019

Online publication date: 14/09/2018

Acceptance date: 13/09/2018

Date deposited: 17/09/2018

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier BV

URL: https://doi.org/10.1016/j.foodchem.2018.09.086

DOI: 10.1016/j.foodchem.2018.09.086


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