Chia Gum-Gelatin Microcapsules Enhance Chia Sprout Health Benefits

Chia seeds have been increasingly recognized for their health benefits, particularly as functional foods. Chia sprouts are known to contain high concentrations of antioxidant phenolic compounds with various health-promoting properties. However, these compounds are sensitive to environmental changes and have low bioavailability, limiting their applications. To address this, researchers developed a microencapsulation technique using chia gum, gelatin, and a combination of both to encapsulate the phenolic compounds from chia sprouts.

The study aimed to enhance the stability, bioavailability, antioxidant, antidiabetic, and antibacterial properties of the chia sprouts phenolic compounds through microencapsulation. Three types of microcapsules were prepared using chia gum, gelatin, and a combination of both. These microcapsules demonstrated high encapsulation efficiency, retaining most of the phenolic compounds and increasing total antioxidant activity. They also showed improved release of phenolic compounds in simulated intestinal conditions compared to gastric conditions, indicating enhanced protection during digestion.

Furthermore, the microcapsules exhibited higher storage stability at elevated temperatures compared to non-encapsulated chia sprout phenolic extract. The microstructures of the microcapsules showed uniformity, smoother surfaces, and hidden micropores, indicating effective encapsulation. Additionally, Fourier-transform infrared spectroscopy confirmed the interaction between the functional groups of the coating materials and the phenolic compounds.

The study also evaluated the antidiabetic and antibacterial properties of the microencapsulated phenolic compounds. The microcapsules demonstrated better inhibition of α-amylase and α-glucosidase activities, essential for managing postprandial hyperglycemia. Additionally, the microcapsules showed enhanced antibacterial activity against pathogenic bacteria compared to the non-encapsulated extract.

Overall, the research highlights the potential of chia gum-gelatin-based microencapsulation to improve the stability, bioavailability, and functional properties of chia sprout phenolic compounds. These microcapsules could be utilized in various food products and pharmaceutical formulations to enhance their antioxidant, antidiabetic, and antibacterial properties. Future studies may further explore the industrial-scale applications of these microencapsulated phenolic compounds.