Encapsulation of ɣ-Aminobutyric Acid Compounds Extracted from Germinated Brown Rice by Freeze-Drying Technique

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Plant-derived Gamma-aminobutyric acid (GABA) exhibits significant bioactivities, including neurotransmission, anti-cancer effects, and blood pressure regulation.
• GABA's bioactivity is susceptible to degradation from environmental factors like pH, heat, and UV radiation.
• Encapsulation techniques are crucial for protecting bioactive compounds and enhancing their stability and bioavailability.

Purpose of the Study:

• To investigate the protective effect of encapsulating Gamma-aminobutyric acid (GABA) using gum arabic (GA) and maltodextrin (MD) via freeze-drying.
• To analyze the impact of varying GA:MD ratios on the morphology, GABA content, antioxidant activity, encapsulation efficiency, and physical properties of the encapsulated product.
• To determine the optimal formulation for preserving GABA's beneficial properties and enhancing its stability.

Main Methods:

• Encapsulation of GABA using gum arabic (GA) and maltodextrin (MD) as wall materials.
• Application of the freeze-drying method for the encapsulation process.
• Analysis of various parameters including morphology, GABA content, antioxidant activity, encapsulation efficiency, process yield, bulk density, Hausner ratio, and Carr's index.

Main Results:

• The optimal GA:MD ratio of 2:2 (w/w) yielded the highest GABA content (90.77 mg/g) and encapsulation efficiency (84.36%).
• Encapsulated GABA powder exhibited a morphology resembling broken glass pieces.
• The encapsulated GABA demonstrated significantly improved stability, lasting 42 days at 35°C compared to 18 days for non-encapsulated GABA.

Conclusions:

• The freeze-drying process effectively preserves Gamma-aminobutyric acid (GABA) from brown rice, enhancing its beneficial properties.
• An optimal wall material ratio of GA:MD at 2:2 maximizes GABA content, solubility, and encapsulation efficiency.
• Encapsulation significantly improves the stability of GABA, extending its shelf life under specific storage conditions.