Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Ellagic acid (EA) possesses antioxidant properties but suffers from poor water solubility, limiting its applications.
• Developing methods to enhance EA solubility is crucial for its effective utilization in food preservation.

Purpose of the Study:

• To prepare and characterize ellagic acid solid dispersion (EASD) using polyvinylpyrrolidone (PVP).
• To evaluate the impact of solid dispersion on EA solubility, structure, and antioxidant activity.
• To explore the potential of EASD in preventing protein oxidation for aquatic product preservation.

Main Methods:

• Preparation of EASD using PVP as a carrier.
• Solubility determination of EASD and pure EA.
• Structural analysis using UV-visible spectroscopy, FT-IR, and XRD.
• Thermal analysis using DSC.
• Antioxidant activity assessment via protein oxidation inhibition in a simulated hydroxyl radical oxidation system using hairtail myofibrillar.

Main Results:

• EASD exhibited a solubility of 0.593 mg/mL, over 20 times higher than pure EA.
• Structural analyses confirmed successful EASD preparation with reduced crystallinity.
• DSC showed a lower endothermic peak for EASD compared to EA.
• EASD demonstrated excellent inhibition of protein oxidation at a concentration of 3 mg/mL.

Conclusions:

• The solid dispersion technique effectively improved EA solubility and altered its physical properties.
• EASD possesses significant antioxidant capacity, capable of inhibiting protein oxidation.
• Enhanced solubility and antioxidant activity of EASD provide a theoretical basis for its application in aquatic product preservation.