دورية أكاديمية
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Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability.

التفاصيل البيبلوغرافية
العنوان: Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability.
المؤلفون: Vu AT; Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam., Kha TC; Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam., Phan HT; Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 Dec 27; Vol. 13 (1). Date of Electronic Publication: 2023 Dec 27.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.
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فهرسة مساهمة: Keywords: GABA; encapsulation; freeze-drying; mechanism kinetics; polyphenol; release kinetics; storage stability
تواريخ الأحداث: Date Created: 20240111 Latest Revision: 20240112
رمز التحديث: 20240112
مُعرف محوري في PubMed: PMC10778347
DOI: 10.3390/foods13010100
PMID: 38201128
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods13010100