Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

Sacha inchi (Plukenetia volubilis L.) seed oil is a rich source of polyunsaturated fatty acids (PUFAs) that are beneficial for human health, whose nutritional efficacy is limited because of its low water solubility and labile bioaccessibility (compositional integrity). In this work, the encapsulation effect, using blended softgels of gelatin (G) and cactus mucilage (CM) biopolymers, on the PUFAs’ bioaccessibility of P. volubilis seed oil was evaluated during in vitro simulated digestive processes (mouth, gastric, and intestinal). Gas chromatography–mass spectrometry (GC–MS) and gas chromatography with a flame ionization detector (GC–FID) were used for determining the chemical composition of P. volubilis seed oil both before and after in vitro digestion. The most abundant compounds in the undigested samples were α-linolenic, linoleic, and oleic acids with 59.23, 33.46, and 0.57 (g/100 g), respectively. The bioaccessibility of α-linolenic, linoleic, and oleic acid was found to be 1.70%, 1.46%, and 35.8%, respectively, along with the presence of some oxidation products. G/CM soft capsules are capable of limiting the in vitro bioaccessibility of PUFAs because of the low mucilage ratio in their matrix, which influences the enzymatic hydrolysis of gelatin, thus increasing the release of the polyunsaturated content during the simulated digestion.

The use of mucilage extracted from Opuntia ficus indica as microencapsulating shell

This study aimed to investigate the micro-formulation of capsules, using natural biopolymers such as cactus mucilage (CM), carboxymethyl cellulose sodium salt (CMCNa) and chitosan (Chi) as a wall material, for the transport and supply of sunflower oil. CM samples were extracted from Opuntia ficus indica (OFI) by precipitation at different supernatant pH values (2, 4, and 12). The extracted natural polysaccharide and the resulting microcapsules were characterized by different experimental techniques. Fourier transform infrared spectroscopy (FTIR) analysis of the CM showed the presence of uronic acid units and sugars. Scanning electron microscopy (SEM) revealed that most particles were adhered together, causing the formation of compact, linked agglomerates, which resulted in different microstructures with irregular shapes. All oil-core microcapsules were characterised, and the results showed that the different shell materials could be used to microencapsulate sunflower oil. Among them, the microcapsule crosslinked with the CM and Chi was the most suitable, with the highest encapsulation efficiency (95 %). This coacervation led to the narrowest size distribution of capsules, with diameters ranging from 1 to 5 ?m. Optical microscopy confirmed the deposition of coacervate droplets around oil drops and clearly showed that the formation of coacervated particles and their deposition onto oil droplets were successive events.

Cactus Mucilage for Food Packaging Applications

Natural polymers have been widely investigated for the development of eco-friendly materials. Among these bio-polymers, cactus mucilage is attracting increasing interest regardless of the plant species or the plant organ used for extraction. Mucilage, which is a highly branched heteropolysaccharide, has been previously studied for its chemical composition, structural features, and biotechnological applications. This review highlights the mucilage application in the food packaging industry, by developing films and coatings. These cactus-based biomaterials will be discussed for their functional properties and their potential in preserving food quality and extending shelf life.

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

A new crosslinking formulation using gelatin (G) and cactus mucilage (CM) biopolymers was developed, physicochemically characterized and proposed as an alternative wall material to traditional gelatin capsules (softgels). The effect of G concentration at different G/CM ratios (3:1, 1:1 and 1:3) was analyzed. Transparency, moisture content (MC), solubility in water (SW), morphology (scanning electron microscopy, SEM), vibrational characterization (Fourier transform infrared, FTIR), color parameters (CIELab) and thermal (differential scanning calorimetry/thermogravimetric analysis, DSC/TGA) properties of the prepared composite (CMC) capsules were estimated and compared with control (CC) capsules containing only G and glycerol. In addition, the dietary fiber (DF) content was also evaluated. Our results showed that the transparency of composite samples decreased gradually with the presence of CM, the G/CM ratio of 3:1 being suitable to form the softgels. The addition of CM decreased the MC, the SW and the lightness of the capsules. Furthermore, the presence of polysaccharide had significant effects on the morphology and thermal behavior of CMC in contrast to CC. FTIR spectra confirmed the CMC formation by crosslinking between CM and G biopolymers. The addition of CM to the softgels formulation influenced the DF content. Our findings support the feasibility of developing softgels using a formulation of CM and G as wall material with nutritional properties.