Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion.

Background: Fallen young rambutan fruit is an underrated agricultural waste which may contain several bioactive compounds. In this study, fallen young rambutan fruit was assessed regarding its phenolic contents and antioxidant activities. In order to expand its utilization, rambutan extract-loaded hydrogel beads were developed by a basic spherification technique using sodium alginate.

Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility.

Background: Nanoemulsions were prepared as an encapsulation and delivery system for vitexin, a poorly water-soluble antioxidant. This study evaluated how the type and concentration of the dispersed oil phase and vitexin loading impacted droplet characteristics and nanoemulsion stability. The influences of storage temperature on antioxidant activity and in vitro gastrointestinal digestion on nanoemulsion stability were also investigated.

Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (): Process Optimization and Composition Analysis.

Silkworm pupae, a waste product from the silk production industry, can be an alternative source of edible oil, thus reducing the industry's waste. In the present work, frozen silkworm pupae were used as raw material to extract oil via an aqueous saline process. The Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize the extraction process.

Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion.

Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, and the mixture of gelatin and gum Arabic. The microcapsules obtained using gelatin provided a higher production yield of 76.08, 85.

Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.

The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin-Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment.