Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage...

Area of Science:

• Food Science and Technology
• Nutraceuticals
• Biomaterials Engineering

Background:

• Germinated mung bean extract contains beneficial bioactive compounds like Gamma-aminobutyric acid (GABA) and polyphenols.
• These compounds are unstable under environmental conditions, limiting their use in food and pharmaceuticals.
• Encapsulation is a key technique to protect and stabilize these bioactive compounds.

Purpose of the Study:

• To optimize a freeze-drying formulation for encapsulating germinated mung bean extract.
• To evaluate the stability and release kinetics of the encapsulated bioactive compounds.
• To assess the potential of the encapsulated extract as a functional ingredient.

Main Methods:

• Response surface methodology and Box-Behnken design were used to optimize the freeze-drying encapsulation process.
• Second-order polynomial models predicted encapsulation efficiency (EE) and encapsulation yield (EY) for GABA and total polyphenols.
• Release kinetics were studied using Korsmeyer-Peppas and Higuchi models; stability was assessed under various temperature and humidity conditions.

Main Results:

• Statistically adequate models were developed for predicting EE-GABA, EE-TPC, EY-GABA, and EY-TPC.
• The optimal formulation was validated, achieving high predicted values for encapsulation parameters.
• Encapsulated powder showed long-term stability, with a moisture equilibrium at 4.70% and predictable degradation kinetics.

Conclusions:

• The optimized freeze-drying encapsulation method effectively stabilizes GABA and polyphenols from germinated mung bean extract.
• The encapsulated powder exhibits excellent stability, suitable for extended shelf life.
• This stable, encapsulated germinated mung bean powder is a promising functional ingredient for food and pharmaceutical applications.