TY  - JOUR
TI  - Experimental study for food supplements development using polyphenols by entrapment processes
AU  - Valero-Mendoza, Andrea Guadalupe
AU  - Meléndez-Rentería, Norma Paola
AU  - Chávez-González, Mónica Lizeth
AU  - Wong-Paz, Jorge Enrique
AU  - Zugasti-Cruz, Alejandro
AU  - Flores-Gallegos, Adriana Carolina
AU  - Govea-Salas, Mayela
AU  - Ascacio-Valdés, Juan A.
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010186
DO  - 10.37349/eff.2026.1010186
UR  - https://www.explorationpub.com/Journals/eff/Article/1010186
AB  - Aim: This study aimed to analyze the entrapment processes of polyphenols using sodium alginate and gelatin for the development of potential food supplements and to evaluate biological properties. Methods: Entrapment beads containing pomegranate peel polyphenols were prepared by ionic gelation with sodium alginate and calcium chloride to achieve the optimal concentrations, while the gelatin gums were made artisanally according to the manufacturer’s recipe. To characterize the supplements, total polyphenol content, entrapment efficiency, antioxidant capacity, and prebiotic, antimicrobial, and hemolytic activities were assessed. Results: After the entrapment processes, the polyphenol content was 22.03 ± 0.39 mg/L for alginate beads and 67.00 ± 0.76 mg/L for gums, with entrapment efficiencies of 2.20% and 6.70%, respectively. Regarding biological activities, the antioxidant activity was 77.92% acid 2,2-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS) and 50.06% 1,1-diphenyl-2-picrylhydrazyl (DPPH) for alginate beads, and 39.66% for ABTS and 22.60% DPPH for gums. For prebiotic activity, gums with polyphenols favored the growth of Levilactobacillus brevis (4.10 × 109 cells/mL) and Lacticaseibacillus paracasei (2.49 × 109 cells/mL) strains. Conclusions: These findings suggest that it is possible to develop food supplements with biological properties using naturally occurring bioactive compounds from non-conventional sources through entrapment processes, although process optimization is necessary.
ER  -