Stability and controlled release enhancement of Labisia pumila's polyphenols
The thermal stability and controlled release of Labisia pumila's polyphenols was increased using a surface protein encapsulated microcapsule. The polyphenols were measured using an ultra-performance liquid chromatography, whereas the degradation mechanism was elucidated using a mass spectroscop...
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| Format: | Article |
| Language: | English |
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Elsevier
2021
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| Online Access: | http://umpir.ump.edu.my/id/eprint/31017/ http://umpir.ump.edu.my/id/eprint/31017/1/Yeop%202021%20FBio.pdf |
| _version_ | 1848823662306656256 |
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| author | Afiqah, Yeop Jessinta, Sandanasamy Pang, Sook Fun Jolius, Gimbun |
| author_facet | Afiqah, Yeop Jessinta, Sandanasamy Pang, Sook Fun Jolius, Gimbun |
| author_sort | Afiqah, Yeop |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | The thermal stability and controlled release of Labisia pumila's polyphenols was increased using a surface protein encapsulated microcapsule. The polyphenols were measured using an ultra-performance liquid chromatography, whereas the degradation mechanism was elucidated using a mass spectroscopy analysis. The microencapsulation increased the polyphenols retention from 29.9 (without encapsulation) to 92.1 with spray drying. The mixture of gum Arabic and whey protein isolate 9:1 gave the best retention of gallic acid (95.2), protocatechuic acid (91.2), epigallocatechin (86.0) and rutin (95.9) with an average polyphenol retention of 92.1. The X-ray photoelectron spectroscopy analysis showed the formation of surface protein that acted as a protective layer, which increased the polyphenols stability. Decarboxylation was the primary degradation mechanism for gallic acid and protocatechuic acid, while rutin underwent hydrolysis. The degradation of epigallocatechin was due to deprotonation or dehydroxylation. The microcapsule with surface protein increased the overall polyphenols release with the simulated gastric and intestinal conditions by ~5 with an average release of 96.3. The polyphenols release kinetics was analysed using Baker-Lonsdale, Korsmeyer, Higuchi, and Hixson-Crowell models. The release mechanism of the polyphenols best fit the Hixson-Crowell model indicating a surface erosion dependent release. |
| first_indexed | 2025-11-15T03:00:42Z |
| format | Article |
| id | ump-31017 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:00:42Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-310172021-09-22T04:27:32Z http://umpir.ump.edu.my/id/eprint/31017/ Stability and controlled release enhancement of Labisia pumila's polyphenols Afiqah, Yeop Jessinta, Sandanasamy Pang, Sook Fun Jolius, Gimbun TP Chemical technology The thermal stability and controlled release of Labisia pumila's polyphenols was increased using a surface protein encapsulated microcapsule. The polyphenols were measured using an ultra-performance liquid chromatography, whereas the degradation mechanism was elucidated using a mass spectroscopy analysis. The microencapsulation increased the polyphenols retention from 29.9 (without encapsulation) to 92.1 with spray drying. The mixture of gum Arabic and whey protein isolate 9:1 gave the best retention of gallic acid (95.2), protocatechuic acid (91.2), epigallocatechin (86.0) and rutin (95.9) with an average polyphenol retention of 92.1. The X-ray photoelectron spectroscopy analysis showed the formation of surface protein that acted as a protective layer, which increased the polyphenols stability. Decarboxylation was the primary degradation mechanism for gallic acid and protocatechuic acid, while rutin underwent hydrolysis. The degradation of epigallocatechin was due to deprotonation or dehydroxylation. The microcapsule with surface protein increased the overall polyphenols release with the simulated gastric and intestinal conditions by ~5 with an average release of 96.3. The polyphenols release kinetics was analysed using Baker-Lonsdale, Korsmeyer, Higuchi, and Hixson-Crowell models. The release mechanism of the polyphenols best fit the Hixson-Crowell model indicating a surface erosion dependent release. Elsevier 2021-06-27 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/31017/1/Yeop%202021%20FBio.pdf Afiqah, Yeop and Jessinta, Sandanasamy and Pang, Sook Fun and Jolius, Gimbun (2021) Stability and controlled release enhancement of Labisia pumila's polyphenols. Food Bioscience, 41 (101025). pp. 1-13. ISSN 2212-4292. (Published) https://doi.org/10.1016/j.fbio.2021.101025 https://doi.org/10.1016/j.fbio.2021.101025 |
| spellingShingle | TP Chemical technology Afiqah, Yeop Jessinta, Sandanasamy Pang, Sook Fun Jolius, Gimbun Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title | Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title_full | Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title_fullStr | Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title_full_unstemmed | Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title_short | Stability and controlled release enhancement of Labisia pumila's polyphenols |
| title_sort | stability and controlled release enhancement of labisia pumila's polyphenols |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/31017/ http://umpir.ump.edu.my/id/eprint/31017/ http://umpir.ump.edu.my/id/eprint/31017/ http://umpir.ump.edu.my/id/eprint/31017/1/Yeop%202021%20FBio.pdf |