Preparation, characterization, and hypoglycemic effect of chickpea saponin microcapsules encapsulated with modified...

Chickpea saponins exhibit hypoglycemic activity, yet their bitter taste and low bioavailability have restricted practical applications. Microencapsulation technology, however, can mask undesirable flavors and enable targeted sustained release in the intestine, thereby enhancing the bioavailability of chickpea saponins. In this study, chickpea saponin microcapsules (CSMs) were prepared via complex coacervation, utilizing modified chickpea protein and gum arabic as composite wall materials. The encapsulation efficiency, drug loading capacity, and average particle size of the CSMs were determined to be 76.84 ± 0.06 %, 100.42 mg/g, and 342.0 nm, respectively, with each experiment performed in triplicate. The CSMs showed remarkable sustained-release behavior in simulated saliva, gastric fluid, and intestinal fluid, with maximum cumulative release rates of 12.23 ± 0.26 %, 36.15 ± 3.72 %, and 85.09 ± 1.45 %, respectively. Scanning electron microscopy (SEM) observations revealed that the CSMs possessed a dense spherical structure, indicating effective encapsulation of chickpea saponins. Furthermore, the maximum heat-resistant temperature of the CSMs was 55 °C higher than that of raw chickpea saponins, reflecting enhanced thermal stability. Animal experiments confirmed that the CSMs exerted stronger in vivo biological effects and thus exhibited superior hypoglycemic activity compared to unencapsulated chickpea saponins in diabetic mice. These findings demonstrate that microencapsulation technology is a promising strategy for improving the in vivo biological efficacy of chickpea saponins, thereby expanding their potential applications in functional foods.