Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex

dc.contributor.authorWang, Siqi
dc.contributor.authorKong, Lingyan
dc.contributor.authorZhao, Yu
dc.contributor.authorTan, Libo
dc.contributor.authorZhang, Jing
dc.contributor.authorDu, Zhongyao
dc.contributor.authorZhang, Hao
dc.contributor.otherChina Agricultural University
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.contributor.otherPennsylvania Commonwealth System of Higher Education (PCSHE)
dc.contributor.otherPennsylvania State University
dc.contributor.otherPennsylvania State University - University Park
dc.date.accessioned2020-05-11T20:15:49Z
dc.date.available2020-05-11T20:15:49Z
dc.date.issued2019-08
dc.description.abstractp-Coumaric acid (CA) is a natural phenolic compound with a wide range of bioactivities, but its tendency to degrade during food processing and storage limits its application in functional foods. Forming amylose-guest inclusion complex is a technique to molecularly encapsulate guest molecules of interest and protect them from adverse environmental challenges. However, CA cannot be encapsulated into the helical cavity of amylose so this study used a strategy of lipophilization of CA to synthesize hexadecyl p-coumarate (HC), which might complex with amylose. The formation of the amylose inclusion complex was studied by complementary techniques: differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. To test the photo-stability of CA in the complex, a direct UV irradiation was performed. The in vitro release behavior of CA in the complex was also studied in both simulated gastric and intestinal fluids. The results showed that HC, but not CA, could form inclusion complex with amylose. Compared with CA, HC, and amylose-HC physical mixture, HC complexed with amylose showed a significant improvement in photo-stability (P < 0.05), with 90% retained, double the 43% retention of CA after 72 h of direct UV irradiation, and exhibited higher release rates of CA during in vitro digestion. These findings suggest that the amylose inclusion complex is a promising technique to protect CA in foods during processing and storage and to increase its bioaccessibility.en_US
dc.format.mimetypeapplication/pdf
dc.identifier.citationWang, S., et al. (2019): Lipphilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex. Food Hydrocolloids, vol. 93. DOI:https://doi.org/10.1016/j.foodhyd.2019.02.044
dc.identifier.doi10.1016/j.foodhyd.2019.02.044
dc.identifier.orcidhttps://orcid.org/0000-0002-7758-5161
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6767
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier
dc.rights.licenseAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectp-Coumaric acid
dc.subjectAmylose
dc.subjectLipophilization
dc.subjectMolecular encapsulation
dc.subjectCOMMON DIETARY POLYPHENOL
dc.subjectSPECTROSCOPIC FT-IR
dc.subjectCONTROLLED-RELEASE
dc.subjectIN-VITRO
dc.subjectSTARCH
dc.subjectRAMAN
dc.subjectSTABILITY
dc.subjectChemistry, Applied
dc.subjectFood Science & Technology
dc.subjectChemistry
dc.titleLipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complexen_US
dc.typetext
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Kong_Lipphilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex.pdf
Size:
315.91 KB
Format:
Adobe Portable Document Format
Description:
main article
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.27 KB
Format:
Item-specific license agreed upon to submission
Description: