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Application of microencapsulated isoflavone into milk
Byung-Ju Jeon1, Nam-Chul Kim, Eun-Mi Han
1Department of Food Science and Technology, Sejong University, 98 Kunja-Dong, Seoul 143-747, Korea.
Archives of Pharmacal Research
|August 24, 2005
Summary
Researchers developed microencapsulated isoflavones for milk, finding it effectively lowered cholesterol in rats. The encapsulation process using medium-chain triglyceride (MCT) showed good efficiency and stability for this functional food ingredient.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Pharmacology
Background:
- Isoflavones are bioactive compounds with potential health benefits, including cholesterol reduction.
- Developing stable, water-soluble isoflavone formulations for food applications like milk is challenging.
- Microencapsulation offers a method to protect and deliver isoflavones effectively.
Purpose of the Study:
- To develop a microencapsulated, water-soluble isoflavone using medium-chain triglyceride (MCT) as a coating material.
- To evaluate the stability and release characteristics of the microencapsulated isoflavones.
- To assess the hypocholesterolemic effect of milk fortified with microencapsulated isoflavones in a rat model.
Main Methods:
- Microencapsulation of water-soluble isoflavone using MCT at a 15:1 ratio, achieving 70.2% efficiency.
- In vitro release studies in simulated gastric (pH 2-5) and intestinal (pH 8) fluids.
- Sensory analysis of encapsulated isoflavone-added milk.
- In vivo study involving 6-week feeding of isoflavone-fortified milk to rats and subsequent blood cholesterol analysis.
Main Results:
- Microencapsulation efficiency was 70.2% with minimal isoflavone release (8%) after 3 days at 40°C.
- In vitro studies showed controlled release in simulated gastric fluid and rapid release (87.6% in 40 min) in simulated intestinal fluid.
- Sensory analysis indicated only slight, non-significant differences in taste attributes compared to uncapsulated isoflavone milk.
- Significant reduction in total blood cholesterol was observed in rats fed the microencapsulated isoflavone-added milk.
Conclusions:
- Medium-chain triglyceride (MCT) is an acceptable coating material for microencapsulating water-soluble isoflavones for milk applications.
- Microencapsulated isoflavones demonstrate good stability and controlled release properties.
- Milk fortified with microencapsulated isoflavones effectively lowers blood total cholesterol in rats, indicating potential for functional food development.