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Keywords = jelly fig pectin

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18 pages, 6060 KiB  
Article
Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery
by Nina Hartini, Thangavel Ponrasu, Jia-Jiuan Wu, Malinee Sriariyanun and Yu-Shen Cheng
Polymers 2021, 13(16), 2583; https://doi.org/10.3390/polym13162583 - 4 Aug 2021
Cited by 24 | Viewed by 4174
Abstract
Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, [...] Read more.
Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry. Full article
(This article belongs to the Special Issue Advances in Functional Polymeric Materials)
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13 pages, 1791 KiB  
Article
Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase
by Shang-Ta Wang, You-Jiang Feng, Ying-Jang Lai and Nan-Wei Su
Molecules 2019, 24(8), 1601; https://doi.org/10.3390/molecules24081601 - 23 Apr 2019
Cited by 8 | Viewed by 3368
Abstract
Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (SPEI) in jelly fig achenes (JFA) [...] Read more.
Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (SPEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated SPEI from JFA by a series of PE inhibition-guided isolations. Crude aqueous extract of JFA residue was mixed with acetone, and 90% acetone-soluble matter was further fractionated by Diaion HP-20 chromatography. The retained fraction with dominant PE inhibitory activity was collected from 100% methanol eluate. Results from high-performance liquid chromatography mass spectrometry (HPLC/MS) and hydrolysis-induced chromogenic transition revealed the SPEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, SPEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent. Full article
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