Development of Novel Inulin-Based Electrosprayed Microparticles for the Stabilization and Delivery of Phlorotannin Extracts

Abstract

Adding phlorotannins (a group of potent antioxidant and antimicrobial compounds derived from seaweed) to food products is certainly an interesting strategy to diversify the highly demanded functional foods by health-conscious consumers. However, many technological processes (from extraction to food processing and storage) may affect the phlorotannins stability and thus, their biological activity. Therefore, encapsulation of phlorotannins through electrospraying may serve as a solution to overcome the potential problems arising from chemical instability, as this innovative technology does not involve high temperature. In this context, we describe here two important protocols that allow obtaining a high recovery of phlorotannins from Ascophyllum nodosum with maximized antioxidant activity (through an optimized microwave-assisted extraction procedure) and also, the stabilization of phlorotannins extract-containing inulin microcapsules (through an encapsulation methodology based on electrospraying) that ensures the maintenance of the phlorotannins’ active molecular form up to the consumption time and their safe arrival to the gut. Physicochemical, mechanical, and thermal characterization of the developed electrosprayed microcapsules is also presented.