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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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Results in Chemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2211715625004060 |
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| author | Efri Mardawati Nadhira Shobah Afuwwu Muhammad Fatur Rizki Armadhani Yeyen Nurhamiyah Ine Suharyani Siti Nurhasanah Norisca Aliza Putriana Muhammad Adly Rahandi Lubis Awaly Ilham Dewantoro Adi Md Sikin Mohd Nizam Lani |
| author_facet | Efri Mardawati Nadhira Shobah Afuwwu Muhammad Fatur Rizki Armadhani Yeyen Nurhamiyah Ine Suharyani Siti Nurhasanah Norisca Aliza Putriana Muhammad Adly Rahandi Lubis Awaly Ilham Dewantoro Adi Md Sikin Mohd Nizam Lani |
| author_sort | Efri Mardawati |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7bbf434037994dbb808de33bb3376c63 |
| institution | DOAJ |
| issn | 2211-7156 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Results in Chemistry |
| spelling | doaj-art-7bbf434037994dbb808de33bb3376c632025-08-20T03:01:46ZengElsevierResults in Chemistry2211-71562025-07-011610242310.1016/j.rechem.2025.102423Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potencyEfri Mardawati0Nadhira Shobah Afuwwu1Muhammad Fatur Rizki Armadhani2Yeyen Nurhamiyah3Ine Suharyani4Siti Nurhasanah5Norisca Aliza Putriana6Muhammad Adly Rahandi Lubis7Awaly Ilham Dewantoro8Adi Md Sikin9Mohd Nizam Lani10Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Corresponding author at: Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, IndonesiaDepartment of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, IndonesiaDepartment of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, IndonesiaResearch Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), South Tangerang, Banten 15314, IndonesiaSchool of Pharmacy Muhammadiyah Cirebon, Kedawung, West Java 45153, IndonesiaResearch Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, IndonesiaDepartment of Pharmaceutics and Technology of Pharmacy, Faculty of Farmacy, Universitas Padjadjaran, Jatinangor, West Java 45363, IndonesiaResearch Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), South Tangerang, Banten 15314, IndonesiaDepartment of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), South Tangerang, Banten 15314, IndonesiaSchool of Indstrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam, Selangor D.E., MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Food Innovation and Sustainability Research Program, Food Security Research Cluster, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaBlack 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.http://www.sciencedirect.com/science/article/pii/S2211715625004060Black garlicFractionationNano-encapsulation |
| spellingShingle | Efri Mardawati Nadhira Shobah Afuwwu Muhammad Fatur Rizki Armadhani Yeyen Nurhamiyah Ine Suharyani Siti Nurhasanah Norisca Aliza Putriana Muhammad Adly Rahandi Lubis Awaly Ilham Dewantoro Adi Md Sikin Mohd Nizam Lani Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency Results in Chemistry Black garlic Fractionation Nano-encapsulation |
| title | Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency |
| title_full | Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency |
| title_fullStr | Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency |
| title_full_unstemmed | Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency |
| title_short | Tailoring dressing materials for Nano-encapsulation of black garlic extract fractions to preserve antioxidant potency |
| title_sort | tailoring dressing materials for nano encapsulation of black garlic extract fractions to preserve antioxidant potency |
| topic | Black garlic Fractionation Nano-encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2211715625004060 |
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