Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release. (July 2020)

• Record Type: Journal Article
• Authors: Bannikova, Anna; Zyainitdinov, Damir; Evteev, Aleksandr; Drevko, Yaroslav; Evdokimov, Ivan
• Is Part Of: Bioactive carbohydrates and dietary fibre. Number 23(2020)
• Publication Date: 2020-07
• Subjects: Polyphenols -- Xylooligosaccharides -- Encapsulation -- Whey protein; Functional foods -- Periodicals; Fiber in human nutrition -- Periodicals; Carbohydrates -- Periodicals; Glycoproteins -- Periodicals; Functional Food -- Periodicals; Dietary Fiber -- Periodicals; Carbohydrates -- Periodicals; Carbohydrates; Fiber in human nutrition; Functional foods; Glycoproteins; Periodicals; 613.28
• DOI: 10.1016/j.bcdf.2020.100236
• Languages: English
• ISSNs: 2212-6198

Abstract

Abstract: This study deals with biotechnological transformation of oat bran using ultrasound processing and enzymatic hydrolysis of oat bran into functional ingredients with antioxidant and prebiotic properties. The results on changes of polyphenol concentrate antioxidant activity during storage did not reveal changes within 8 months at a temperature of 20 ± 1 °C and a relative humidity of 70 ± 5%. The study of the growth dynamics of Lactobacillus acidophilus and Bifidobacterium bifidum confirm the presence of prebiotic effect of xylooligosaccharides (XOS) from oat bran and their selectivity. It is noted that the accumulation of biomass of prebiotic cultures occurs faster with the use of XOS and lactulose as compared to milk. In order to protect sensitive bioactive compounds the capsules were prepared with a whey protein concentrate (WPC) and maltodextrin (MD) as wall materials. The highest encapsulation efficiency of 95.28% was recorded at WPC:MD ratio of 60:40. A digestion protocol that simulates conditions of the human gastric and intestinal tract was designed to investigate the effect of the structural characteristics of capsules on release kinetics. The release percent of polyphenols coated in capsule was ranged between 70 and 83% after 2 h of digestion. Thus, the feasibility of oat bran biotechnology into functional ingredients has been confirmed, which will further allow utilizing them in novel products with bifidogenic properties. It is also proved that utilization of WPC can be beneficial for polyphenols encapsulation as a wall material.