Impact of encapsulation techniques (drying methods and carrier materials) on the nutraceuticals release and absorption mechanism of mulberry leaf
Corresponding Author
William Tchabo
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
Correspondence
William Tchabo, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
Email: [email protected]; [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Software, Writing - original draft
Search for more papers by this authorGiscard Kuate Kaptso
Department of Social Economy and Family Management, Higher Technical Teacher's Training College (HTTTC), University of Buea, Kumba, Cameroon
Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries (EGCIM), University of Ngaoundere, Ngaoundere, Cameroon
Contribution: Software, Writing - original draft
Search for more papers by this authorGuifeng Bao
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Formal analysis
Search for more papers by this authorKenuo Wang
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Formal analysis
Search for more papers by this authorNewlove A. Afoakwah
Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana
Contribution: Writing - review & editing
Search for more papers by this authorCarl Moses Mbofung
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
Contribution: Conceptualization, Data curation, Methodology
Search for more papers by this authorXiangyang Wang
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Conceptualization, Supervision, Validation
Search for more papers by this authorCorresponding Author
William Tchabo
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
Correspondence
William Tchabo, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
Email: [email protected]; [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Software, Writing - original draft
Search for more papers by this authorGiscard Kuate Kaptso
Department of Social Economy and Family Management, Higher Technical Teacher's Training College (HTTTC), University of Buea, Kumba, Cameroon
Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries (EGCIM), University of Ngaoundere, Ngaoundere, Cameroon
Contribution: Software, Writing - original draft
Search for more papers by this authorGuifeng Bao
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Formal analysis
Search for more papers by this authorKenuo Wang
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Formal analysis
Search for more papers by this authorNewlove A. Afoakwah
Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana
Contribution: Writing - review & editing
Search for more papers by this authorCarl Moses Mbofung
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
Contribution: Conceptualization, Data curation, Methodology
Search for more papers by this authorXiangyang Wang
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
Contribution: Conceptualization, Supervision, Validation
Search for more papers by this authorAbstract
The current study assesses the impact of encapsulation techniques (drying methods and carriers) on the release and intestinal permeability of mulberry leaf nutraceuticals. The Papadopoulou model revealed that the significant delay (p < .05) in the release of nutraceuticals by encapsulation is mainly due to carrier material. This finding was corroborated by Hixson and Crowell's models which showed that the polymer matrix is a limiting factor of release rate. Furthermore, the efflux ratio showed that encapsulation, chiefly the carrier material led to a change in the intestinal absorption mechanism of biocompounds by shifting it from active transport to passive diffusion. Hence, sodium carboxymethyl cellulose was found to be more suitable for the control released of mulberry leaf nutraceuticals during in vitro digestion. While maltodextrin led to better apparent permeability of biocompounds. With regard to drying techniques, spray drying resulted in better control release and intestinal permeability of biocompounds than freeze drying.
Novelty impact statement
The significant delay in the release of nutraceuticals by encapsulation is mainly due to carrier material. Additionally, encapsulation, chiefly encapsulating agents led to a change in the intestinal absorption mechanism of biocompounds by shifting it from active transport to passive diffusion. With regard to drying techniques, spray drying resulted in better control release and intestinal permeability of biocompounds than of freeze drying.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16730-sup-0001-supinfo.docxWord 2007 document , 19 MB |
Appendix S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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