Table 1.
Total phenolic content (TPC), surface phenolic content (SPC), encapsulation efficiency (EE), and total antioxidant activity (TAA) of freeze-dried chia 7-day sprout phenolic extract encapsulated with varied wall materials used in various ratios.
| Sample | Wall: CSP ratio | TPC mg GAE |
SPC mg GAE |
EE (%) |
TAA µmol TE Using DPPH |
TAA retention % |
|---|---|---|---|---|---|---|
| CSP | – | 50.0 ± 2.0a | – | – | 42.8 ± 2.1a | 100.0a |
| CG | 10:1 | 48.5 ± 1.2a | 1.5 ± 0.07a | 97.0a | 54.4 ± 1.7b | 127.1b |
| CG + G | 5 + 5:1 | 48.6 ± 1.3a | 0.9 ± 0.04b | 98.1b | 52.8 ± 2.0b | 123.3c |
| G | 10:1 | 45.7 ± 1.1b | 2.5 ± 0.08c | 94.5c | 46.2 ± 1.0c | 108.0d |
Results are provided as means ± SD (n = 4); values in the same column with different superscripts are significantly different at (p < 0.01).
GAE, Gallic acid equivalent; TE, Trolox equivalent; CSP, Chia 7-day sprout phenolic extract; G, Gelatin; CG, Chia Gum.