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Related Experiment Video

Updated: Jul 26, 2025

Extraction of Plant-based Capsules for Microencapsulation Applications
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Soybean protein isolate/chitosan complex-rutin microcapsules.

Shuai Dong1, Shu-Min Hu1, Si-Jia Yu1

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.

International Journal of Biological Macromolecules
|June 12, 2023
PubMed
Summary

Soybean protein isolate and chitosan hydrochloride microcapsules effectively improve rutin

Keywords:
ChitosanRutinSoybean protein isolate

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Area of Science:

  • Food Science
  • Biomaterials Science
  • Nutraceuticals

Background:

  • Rutin, a flavonoid polyphenol, possesses significant biological activity.
  • Instability and poor water solubility limit rutin's in vivo utilization.
  • Microencapsulation offers a strategy to enhance rutin's bioavailability.

Purpose of the Study:

  • To develop and optimize rutin microcapsules using soybean protein isolate (SPI) and chitosan hydrochloride (CHC).
  • To evaluate the physicochemical properties, stability, and in vitro release of the microcapsules.
  • To assess the impact of microencapsulation on rutin's bioactivity and antioxidant capacity.

Main Methods:

  • Composite coacervation technique for microcapsule preparation.
  • Optimization of CHC/SPI ratio, pH, and total concentration.
  • Encapsulation efficiency, loading capacity, structural analysis (SEM), stability testing, and in vitro digestion studies.

Main Results:

  • Optimal conditions yielded high encapsulation rate (90.34%) and loading capacity (0.51%).
  • SPI-CHC-rutin (SCR) microcapsules exhibited a gel mesh structure, good thermal stability, and storage homogeneity.
  • Targeted release in intestinal fluids (76.53%) and enhanced antioxidant activity of digested products.

Conclusions:

  • SPI-CHC microcapsules effectively enhance rutin's bioavailability and stability.
  • This delivery system shows promise for improving the efficacy of poorly soluble natural compounds.
  • The study provides a viable approach for developing functional food ingredients and nutraceuticals.