RESUMEN
Boesenbergia rotunda (L.) comprises bioactive compounds with biological and pharmacological properties, especially flavonoid compounds with osteoblastogenesis-stimulating potential. However, the application of B. rotunda in the food and pharmaceutical industry is restricted by its low solubility and stability. Encapsulation becomes an alternative to overcome these restrictions. The purpose study was to encapsulate B. rotunda extract by freeze-drying and to investigate the effects of different wall materials (maltodextrin (MD), gum arabic (GA), and their combination (MDGA)) and extract contents on the physicochemical, bioactive properties and in vitro enhancement of osteogenesis of MC3T3-E1 cells of the obtained encapsulates. The results revealed that encapsulated B. rotunda can reduce cytotoxicity, enhance biological activity, and maintain the stability of bioactive compounds. The MD was a good wall material for yield percentage. However, the values of moisture content Aw, and solubility among all the encapsulated powders were no significant differences, with all encapsulated powders having similar structures based on scanning electron microscopy. Fourier transform infrared spectroscopy confirmed the extract was encapsulated by the selected wall materials. Combining the MD and GA encapsulation agents afforded the best protection of the bioactive compounds, increasing EE (MDGA-7 > MDGA-5), pinostrobin content, TPC, and antioxidant activities (MDGA-5 > MDGA-7). The MDGA-5 and MDGA-7 at 10-50 µg/mL were not toxic to cells and promoted MC3T3-E1 cell viability, while also enhancing the Alkaline phosphatase activity, and promoting matrix mineralization of pre-osteoblast MC3T3-E1 cells after 21 and 28 days. This result showed that MDGA was a suitable wall material for B. rotunda encapsulations and a potential source of bioactive ingredients that could applied in food or pharmaceutical products for osteoporosis prevention.
RESUMEN
Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10-30% levels. The colour and texture of C. lentillifera varied across different treatments. After storage in brine for 12 weeks, lightness (L*) decreased, greenness (a*) decreased and yellowness (b*) increased while firmness increased in all treatments compared to fresh algae. The nutritional composition did not change significantly over time. To ensure the safety and quality of seaweed for consumption, the optimal salt level for brine processing should not exceed 30% table salt. The morphology and elements contained in different types of salt were also observed, and the microbiological safety of seaweed was evaluated. The popularity of Caulerpa macroalgae is rapidly increasing among consumers, leading to a growing demand for ready-to-eat Caulerpa products. However, food safety and security standards must be maintained.
