Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties.

Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.

Augmenting yogurt quality attributes through hydrocolloidal gums.

OBJECTIVE: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. METHODS: Purposely, yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2-3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). RESULTS: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. CONCLUSION: So, yogurt containing modified gums was found useful in augmenting the product quality and therefore addition of gums is highly recommended for manufacturing yogurt.