Microencapsulation is a promising approach in drug delivery to protect the drug from degradation and allow controlled release of the drug in the body. Fucoxanthin-loaded microsphere (F-LM) was fabricated by two step w/o/w double emulsion solvent evaporation method with poly (L-lactic-co glycolic acid) (PLGA) as carrier. The effect of four types of surfactants (PVA, Tween-20, Span-20 and SDS), homogenization speed, and concentration of PLGA polymer and surfactant (PVA), respectively, on particle size and morphology of F-LM were investigated. Among the surfactants tested, PVA showed the best results with smallest particle size (9.18 pm) and a smooth spherical surface. Increasing the homogenization speed resulted in a smaller mean F-LM particle size [d(0.50)] from 17.12 to 9.18 pm. Best particle size results and good morphology were attained at homogenization speed of 20 500 rpm. Meanwhile, increased PLGA concentration from 1.5 to 11.0 (% w/v) resulted in increased F-LM particle size. The mean particle size [d(0.5)] of F-LM increased from 3.93 to 11.88 pm. At 6.0 (% w/v) PLGA, F-LM showed the best structure and external morphology. Finally, increasing PVA concentration from 0.5 to 3.5 (% w/v) resulted in decreased particle size from 9.18 to 4.86 pm. Fucoxanthin characterization before and after microencapsulation was carried out to assess the success of the microencapsulation procedure. Thermo gravimetry analysis (TGA), glass transition (Tg) temperature of F-LM and fucoxanthin measured using DSC, ATR-FTIR and XRD indicated that fucoxanthin was successfully encapsulated into the PLGA matrix, while maintaining the structural and chemical integrity of fucoxanthin.

Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived interest in gelatin replacers from plant sources. In this study, we have successfully extracted valuable pectin-as gelatin replacer--from various types of plant wastes. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Mango peel was screened as the ideal source for high-yield (36.6%) pectin of satisfactory quality. The results indicate that citric acid was the best solution for recovery of pectin from mango peels. An extraction temperature of 90 degrees C and pH 2 provided the optimum conditions for maximum yield of pectin. The resulting crude mango peel pectin (CMPP) was analyzed for physicochemical parameters. The results indicated values for ash content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content (36.8-37.2-40%) and degree of esterification (38.3-41%). Following analysis of its gelling properties and sensory evaluation, CMPP has good potential to be applied in the food industry as a low-methoxyl pectin and a cheap source of gelatin replacer for jam preparations. (C) All Rights Reserved

Gastrodin elata blume (Tianma in Chinese, Chunma in Korean) is a perennial parasitic herbaceous plant native to Korea, Japan and China (Chae et al., 2008). The plant has recently received very good attention, especially in Korea, due to its excellent health-promoting properties. This plant is reported to have excellent antioxidant, anticancer and anti-inflammatory properties. This paper briefly reviews some characteristics and functional properties of Chunma. (C) All Rights Reserved