Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/28/2020
Publication Date: 8/31/2020
Citation: Sun, X.N., Cameron, R.G., Manthey, J.A., Hunter, W.B., Bai, J. 2020. Microencapsulation of tangeretin in a citrus pectin mixture matrix. Foods. 9:1200. https://doi.org/10.3390/foods9091200.
Interpretive Summary: Tangeretin, one of the important polymethoxyflavones (PMFs) from citrus peels, exhibits various functional properties, including being anti-carcinogenic, anti-inflammatory, and anti-atherogenic (Dong, et al., 2014; Li, Lo, & Ho, 2006; Manthey, Cesar, Jackson, & Mertens-Talcott, 2011; Manthey, Grohmann, Montanari, Ash, & Manthey, 1999). However, tangeretin is a highly hydrophobic compound with a high melting point, poor water solubility, and a bitter taste, all of which limit its applications for pharmaceutical or food science (Batenburg, de Joode, & Gouka, 2016; Yang, et al., 2017). Therefore, several delivery systems have been developed to overcome these disadvantages, among which, encapsulation appears to be a promising and effective method
Technical Abstract: The objectives of this research were to microencapsulate tangeretin, and to evaluate the basic characteristics of the microcapsule products. Tangeretin is a polymethoxyflavone (PMF) which has been revealed to possess various health benefits and is abundant in tangerine and other citrus peels, Microencapsulation technology is widely employed in the food and pharmaceutical industries to exploit functional ingredients, cells, and enzymes. Spray-drying is a frequently applied microencapsulation method because of its low cost and technical requirements. In this research, tangeretin dissolved in bergamot oil, was microencapsulated in a citrus pectin/sodium alginate matrix. The resulting microcapsule powder showed promising physical and structural properties. The retention efficiency of tangeretin was greater at a concentration of 2.0% (98.92%) than at 0.2% (71.05%), probably due to the higher temperature of the emulsion during the homogenizing and spray drying processes. Encapsulation efficiency was reduced with increased concentration of tangeretin. Our results indicate that tangeretin could be successfully encapsulated within a citrus pectin/sodium alginate matrix using bergamot oil as a carrier.