Ultrasound-assisted extraction and microencapsulation of durvillaea incurvata polyphenols: toward a stable anti-inflammatory ingredient for functional foods

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dc.contributor.authorMuñoz-Molina, Nicolás
dc.contributor.authorParada, Javier
dc.contributor.authorZambrano, Angara
dc.contributor.authorChipon, Karina
dc.contributor.authorRoberts, Paz
dc.contributor.authorMariotti-Celis, María Salomé
dc.date.accessioned2025-06-26T13:42:33Z
dc.date.available2025-06-26T13:42:33Z
dc.date.issued2025-06-25
dc.description.abstractDurvillaea incurvata, a Chilean brown seaweed, exhibits high antioxidant activity and polyphenol content, positioning it as a promising candidate for developing bioactive food ingredients. This study evaluated the anti-inflammatory activity of an ethanolic extract of Durvillaea incurvata, produced via ultrasound-assisted extraction, and its subsequent microencapsulation to obtain a functional food-grade ingredient. The extract’s anti-inflammatory capacity was assessed in vitro through hyaluronidase inhibition, and its cytotoxicity was evaluated using gastrointestinal cell models (HT-29 and Caco-2). Microencapsulation was performed by spray-drying with maltodextrin, and encapsulation efficiency (EE) was optimized using response surface methodology. Characterization included scanning electron microscopy, differential scanning calorimetry, and X-ray diffraction. The extract exhibited low cytotoxicity (cell viability > 75%). Optimal encapsulation conditions (inlet temperature: 198.28 °C, maltodextrin: 23.11 g/100 g) yielded an EE of 72.7% ± 1.2% and extract recovery (R) of 45.9% ± 2.4%. The microparticles (mean diameter, 2.75 µm) exhibited a uniform morphology, shell formation, glassy microstructure, and suitable physicochemical properties (moisture, 3.4 ± 0.1%; water activity, 0.193 ± 0.004; hygroscopicity, 30.3 ± 0.4 g/100 g) for food applications. These findings support the potential of microencapsulated Durvillaea incurvata extract as an anti-inflammatory ingredient for functional food development.
dc.identifier.citationFoods, Vol.14, N°13, 2240 (2025) p.1-15.
dc.identifier.doihttps://doi.org/10.3390/foods14132240
dc.identifier.issn2304-8158
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/4185
dc.language.isoen
dc.publisherMDPI
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subjectDurvillaea incurvata
dc.subjectSeaweed polyphenols
dc.subjectMicroencapsulation
dc.subjectAnti-inflammatory foods
dc.subjectFunctional ingredients
dc.titleUltrasound-assisted extraction and microencapsulation of durvillaea incurvata polyphenols: toward a stable anti-inflammatory ingredient for functional foods
dc.typeArticle
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