Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency
Black garlic is a garlic-derived product produced through controlled heating under specific temperature and humidity conditions, resulting in increased antioxidant content such as S-allycysteine (SAC). This study aimed to develop nano-encapsulation of black garlic extracts (BGEs) using fractionation...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Results in Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2211715625004060 |
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| Summary: | Black garlic is a garlic-derived product produced through controlled heating under specific temperature and humidity conditions, resulting in increased antioxidant content such as S-allycysteine (SAC). This study aimed to develop nano-encapsulation of black garlic extracts (BGEs) using fractionation and ultrasonication methods, and to evaluate their antioxidant activity. The fractionation process was performed using thin-layer chromatography (TLC) and flash chromatography (FC) to separate flavonoid and polyphenol compounds. Nano-encapsulations were then produced using various dressing materials (gum arabic, chitosan, chitin, and maltodextrin) then characterized that included the measurement of viscosity, particle size, and antioxidant activity. The results showed that the methanol-to-chloroform ratio of 3:1 as eluent provided a BGEs fraction with the highest total phenolic content (55.21 mg GAE/g), the highest total flavonoid content (30.88 mg QE/g), and the strongest antioxidant activity (IC50 = 44.30 ppm). Furthermore, nano-encapsulated BGEs using gum arabic as the dressing material produced the smallest particle size (45.74 nm) and exhibited antioxidant activity that was not significantly different from that of nano-encapsulated BGEs withouth any dressing material. This study concludes that nano-encapsulated of fractioanated BGEs using gum arabic dressing has strong potential for pharmaceutical and functional food applications. |
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| ISSN: | 2211-7156 |