Structural characterization and stability of microencapsulated flavonoids from <i>Lycium barbarum</i> L. leaves

FAN, Yanli; PEI, Yufang; CHEN, Jinghua; ZHA, Xiaotong; WU, Yuxing

doi:10.1590/fst.100922

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.100922 copy

Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Lycium barbarum L. leaves are rich in flavonoids, which have been proven to show poor stability and solubility in the external and gastrointestinal environment. To improve the stability and water-solubility of Lycium barbarum L. leaves flavonoids (LBLF), sodium alginate (SA) and chitosan (CS) were utilized as the wall materials to prepare the microcapsules of LBLF (M-LBLF) by polyelectrolyte cross-linking method. The spectrum of Fourier Transform Infrared spectroscopy (FT-IR) showed M-LBLF had an absorption peak at 1735 cm^-1, which might be the electrostatic interaction between the positive and negative charges of SA and CS. X-ray diffraction (XRD) spectrum showed the diffraction peak at 2θ = 51.8° was due to the microencapsulation and transformation of the amorphous structural part into a crystalline state. As demonstrated by Differential Scanning Calorimetry (DSC), the M-LBLF displayed wider and higher endothermic peaks due to the electrostatic interaction between SA and CS. The release of main monomers from M-LBLF in different stages of the in vitro digestion were detected, and it was shown that M-LBLF could resist the digestion in simulated oral fluid (SOF) and gastric fluid (SGF), and enhance the slow-release ability of LBLF in simulated intestinal fluid (SIF), indicating that microencapsulation can improve the stability of LBLF and play a slow-release role.

Keywords:
flavonoid; Lycium barbarum L. leaves; microencapsulation; structural characterization; stability

Testing order number	A	B	C	D	EE (%)
1	1	0	0	0	90.51
2	1	-1	0	0	83.43
3	-1	0	-1	0	85.86
4	0	0	0	0	90.55
5	-1	-1	0	0	83.86
6	1	0	0	1	84.61
7	0	-1	1	0	84.43
8	1	0	1	0	86.26
9	1	0	-1	0	84.50
10	0	1	0	1	85.04
11	0	0	0	0	90.82
12	-1	0	1	0	83.90
13	0	0	-1	1	86.79
14	0	0	0	0	90.53
15	0	-1	0	1	85.03
16	-1	1	0	0	83.79
17	0	0	0	0	89.82
18	0	0	1	1	86.44
19	0	-1	-1	0	86.86
20	0	1	-1	0	84.19
21	0	1	0	-1	85.52
22	0	1	1	0	85.88
23	0	0	1	0	83.93
24	-1	0	0	-1	84.02
25	0	0	-1	-1	85.98
26	-1	0	0	1	83.63
27	1	1	0	0	85.86
28	1	0	0	-1	87.12
29	0	-1	0	-1	84.51

Source	Degree of freedom	Sum of squares of deviations	Mean square	F value	P value	Significant
Mode	41.76	1	2.98	36.53	< 0.0001	**
A: SA concentration	5.62	1	5.62	68.79	< 0.0002	**
B: CaCl₂ concentration	2.12	1	2.12	25.92	0.0002	**
C: Core wall ratio	3.55	1	3.55	43.52	< 0.0001	**
D: pH	1.47	1	1.47	18.00	< 0.0001	**
AB	1.21	1	1.21	2.70	0.1226
AC	3.59	1	3.59	8.01	0.0133	^* * Indicates significant p < 0.05. **Indicates significant p < 0.01. The determination coefficient R2 = 0.9810, the correction coefficient R2Ad j= 0.9620, indicating that the regression equation fits well with the actual experiments, which can be used to determine the optimal preparation conditions.
AD	0.29	1	0.29	3.51	0.0422	*
BC	4.24	1	4.24	9.47	0.0082	**
BD	0.25	1	0.25	0.56	0.4700
CD	0.33	1	0.33	4.05	0.0339	*
A²	16.22	1	16.22	198.57	< 0.0001	**
B²	12.39	1	12.39	151.79	< 0.0001	**
C²	6.73	1	6.73	82.41	< 0.0001	**
D²	7.95	1	7.95	97.40	< 0.0001	**
Remant	1.14	14	0.08
Lack of fit	0.93	10	0.09	1.70	0.3211
Pure Error	0.22	4	0.05
Sum	42.90	28
R²= 0.9810; R²_{Ad j}= 0.9620; Model precision = 24.4593.

Stages	Samples	Digestion time (min)
Stages	Samples	30	60	90	120	150	180	210	240
SOF	M-LBLF	1.90 ± 2.50^g	2.78 ± 2.16^e	2.44 ± 1.25^f	2.43 ± 1.66^f	2.85 ± 0.49^d	3.2 ± 0.45^c	3.35 ± 1.66^b	3.62 ± 1.33^a
SOF	LBLF	1.72 ± 0.72^c	3.52 ± 0.42^b	4.09 ± 0.58^b	6.89 ± 0.43^f	7.33 ± 1.55^a	7.35 ± 0.76^a	7.32 ± 0.72^a	7.05 ± 1.87^a
SGF	M-LBLF	4.23 ± 1.14^e	5.49 ± 0.57^e	9.85 ± 0.99^d	23.5 ± 0.75^f	37.31 ± 2.28^b	44.13 ± 0.99^a	44.29 ± 0.57^a	44.31 ± 2.15^a
SGF	LBLF	10.58 ± 1.08^g	31.11 ± 2.15^f	45.26 ± 2.85^e	49.57 ± 1.87^d	67.65 ± 2.85^c	75.74 ± 1.08^b	76.98 ± 1.87^ab	77.15 ± 1.21^a
SIF	M-LBLF	9.33 ± 0.75^f	10.57 ± 1.20^f	24.26 ± 0.57^e	39.8 ± 0.53^d	75.87 ± 1.27^c	83.33 ± 2.08^b	85.90 ± 1.25^a	85.88 ± 0.72^a
SIF	LBLF	9.64 ± 2.85^f	27.74 ± 2.85^e	34.05 ± 2.85^d	48.51 ± 3.73^c	62.44 ± 2.85^b	74.98 ± 2.85^a	76.60 ± 0.75^a	77.01 ± 0.36^a

Stages	Time (min)	Monomer content (mg/g)
Stages	Time (min)	chlorogenic acid	caffeic acid	p-coumaric acid	ferulic acid	rutin	quercetin	kaempferol
SOF	0	44.03 ± 0.86^a	6.55 ± 0.72^a	3.72 ± 0.16^a	2.83 ± 0.41^a	107.52 ± 0.67^a	2.10 ± 0.10^a	4.60 ±0.52^a
	30	44.01 ± 0.96^a	6.65 ± 1.06^a	3.76 ± 0.15^a	2.93 ± 0.49^a	106.33 ± 2.22^a	2.12 ± 0.19^a	4.60 ± 1.52^a
	60	44.77 ± 0.62^a	6.15 ± 0.26^a	3.79 ± 0.01^a	2.99 ± 0.31^a	107.92 ± 1.85^a	2.13 ± 0.16^a	4.67 ± 0.26^a
	90	44.77 ± 1.31^a	6.15 ± 0.75^a	3.19 ± 0.06^a	2.99 ± 0.43^a	107.92 ± 2.80^a	2.23 ± 0.23^a	4.67 ± 0.61^a
	120	43.81 ± 1.53a	5.96 ± 0.52^a	3.79 ± 0.51^a	2.97 ± 0.28^a	105.22 ± 2.80^a	1.81 ± 0.34^a	4.39 ± 0.94^a
	150	43.49 ± 1.64^a	6.00 ± 0.93^a	3.79 ± 0.20^a	2.96 ± 0.34^a	102.39 ± 2.52^a	1.85 ± 0.09^a	4.05 ± 0.60^a
	180	42.70 ± 1.34^a	5.94 ± 1.32^a	3.80 ± 0.33^a	2.96 ± 0.11^a	103.09 ± 0.22^a	1.96 ± 0.06^a	4.15 ± 0.43^a
	210	42.57 ± 1.82^a	5.95 ± 0.85^a	3.79 ± 0.27^a	2.99 ± 0.31^a	107.92 ± 4.64^a	1.93 ± 0.01^a	4.07 ± 0.39^a
	240	42.11 ± 1.66^a	6.02 ± 0.52^a	3.78 ± 0.41^a	2.95 ± 0.46^a	106.05 ± 3.93^a	1.83 ± 0.05^a	3.87 ± 0.26^a
SGF	30	31.84 ± 0.83^a	0.95 ± 0.71^b	0.54 ± 0.06^a	0.20 ± 0.08^b	87.73 ± 4.74^a	0.89 ± 0.02^a	1.60 ± 0.32^b
	60	30.16 ± 0.51^b	1.30 ± 0.44^a	0.74 ± 0.02^a	0.34 ± 0.04^b	86.34 ± 1.57^c	1.40 ± 0.06^a	1.94 ± 0.32^a
	90	30.76 ± 0.67^b	1.09 ± 0.52^b	0.79 ± 0.07^a	0.60 ± 0.06^a	84.73 ± 3.92^a	1.41 ± 0.08^a	1.92 ± 0.11^a
	120	30.69 ± 1.02^b	1.42 ± 0.54^a	0.79 ± 0.03^a	0.38 ± 0.01^b	82.66 ± 3.26^ab	1.67 ± 0.05^a	1.98 ± 0.13^a
	150	30.70 ± 0.78^b	1.44 ± 0.76^a	0.70 ± 0.00^a	0.46 ± 0.02^a	81.09 ± 2.24^b	1.96 ± 0.01^a	2.15 ± 0.19^a
	180	31.02 ± 0.86^a	1.39 ± 0.18^a	0.89 ± 0.17^a	0.53 ± 0.03^a	83.81 ± 2.60^a	1.46 ± 0.02^a	2.06 ± 0.21^a
	210	31.03 ± 0.52^a	1.37 ± 0.24a	0.89 ± 0.32^a	0.52 ± 0.06^a	81.94 ± 3.15^d	1.61 ± 0.08^a	1.99 ± 0.17^a
	240	30.99 ± 0.73^b	1.44 ± 0.39^a	0.86 ± 0.79^a	0.52 ± 0.05^a	78.87 ± 2.78^c	1.63 ± 0.03^a	1.96 ± 0.16^a
SIF	30	46.76 ± 0.95^b	5.09 ± 0.50^b	7.29 ± 0.16^a	2.86 ± 0.43^a	106.73 ± 3.87^b	4.41 ± 0.06^a	4.62 ± 0.15^a
	60	49.26 ± 3.83^a	5.37 ± 0.61^b	3.13 ± 0.11^b	2.82 ± 0.35^a	123.42 ± 3.37^a	2.28 ± 0.05^b	4.44 ± 0.13a
	90	44.77 ± 2.51^b	6.15 ± 1.17^a	3.19 ± 0.14^b	2.99 ± 0.71^a	107.92 ± 0.88^b	2.23 ± 0.09^b	4.67 ± 0.21^a
	120	43.99 ± 3.14^bc	5.10 ± 0.37^b	2.99 ± 0.96^b	2.66 ± 0.84^a	125.39 ± 0.96^a	1.85 ± 0.16^c	4.35 ± 0.34^a
	150	44.81 ± 2.60^b	5.66 ± 0.96^b	2.99 ± 0.47^b	2.77 ± 0.34^a	125.22 ± 1.18^a	1.81 ± 0.24^c	4.39 ± 0.15^a
	180	43.66 ± 2.75^c	5.96 ± 0.88^a	2.83 ± 0.23^b	2.58 ± 0.25^a	121.26 ± 0.61^a	2.17 ± 0.06^b	4.10 ± 0.96^a
	210	42.70 ± 3.26^c	5.44 ± 0.56^b	2.70 ± 0.26^b	2.46 ± 0.29^a	123.09 ± 2.50^a	1.96 ± 0.31^c	4.15 ± 0.41^a
	240	41.83 ± 2.43^d	5.17 ± 0.42^b	3.09 ± 0.35^b	2.80 ± 0.31^a	126.94 ± 3.39^a	1.91 ± 0.29^c	4.46 ± 0.28^a

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[1] *Corresponding author: fanyanli.nxu@qq.com