Research demonstrates improved stability and bioavailability of naringin in microcapsules using caramel, highlighting its potential for functional food applications.
Naringin, a flavonoid acknowledged for its antioxidant, anti‐inflammatory, and anti‐carcinogenic properties, faces significant challenges in functional food applications due to its poor solubility, stability, and bioavailability. This research investigates the encapsulation of calcium‐naringin complexes in a caramel matrix, utilizing the structural and functional characteristics of caramel as a carrier to improve the availability of naringin. The polymer precipitation technology was adopted in the encapsulation of naringin with solvents including ethanol, acetone, and isopropanol. Calcium lactate, chloride, carbonate, and sulfate salts were employed as the encapsulation assisting agents. The efficacy of different solvents and calcium sources is analyzed by measuring encapsulation efficiency (EE) by HPLC, structural stability by SEM, and thermal stability by TGA and DSC. Characterization of caramel was analyzed through MALDI‐TOF mass spectrometry and through DSC. SEM images, encapsulation efficiency results demonstrated that different calcium sources as well as precipitants significantly influence the surface morphology of encapsulates and the percentage of retention of naringin in the encapsulates. TGA and DSC results showed improvement in the thermal stability of encapsulates by improving the thermal degradation temperatures, overall underscoring the success of the encapsulation process. This study highlights the potential of caramel‐based encapsulation to improve naringin's stability, bioactivity, and bioavailability, enabling its effective incorporation into confectionery, bakery products, and beverages.
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Sojan et al. (2025) studied this question.
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