ENCAPSULATION AND STABILITY OF YANANG LEAF (Tiliacora triandra) EXTRACT
Keywords:
Yanang, Tiliacora triandra, encapsulation, hydrogel beads, alginate, bioactive compoundsAbstract
Yanang (Tiliacora triandra) is known as vegetable and herbal in the northeast of Thailand. This research was aimed to propose an experimental method for optimizing the encapsulation efficiency and bioactive compounds stability in Yanang leaf extract. The optimized conditions for the encapsulation was indicated as a ratio of core to wall material of 1.60:8.40 with an alginate concentration of 1% (w/v) and 1% (w/v) CaCl2 solution. The results showed that the encapsulation efficiency and bioactivity were mainly effected by the ratio of Yanang leaf extract concentration to alginate concentration. The results revealed that the bioactive compounds were not lost in the encapsulation process. The study of bioactive compounds in encapsulated Yanang leaf extract showed only a slow reduction during storage at 4-10ºC for three months (>50% residual). Moreover, encapsulated Yanang leaf extract was released in the small intestine (pH 7.4) more than in stomach (pH 1.2) at 24 h and in the soft drink model system, the encapsulated Yanang leaf extract showed the highest amount of bioactive compounds at pH 4 and 77ºC for 1 min (high temperature short time: HTST).
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