EFFECT OF MODIFIED CORN STARCH AND PECTIN ON PHYSICOCHEMICAL, BIOACTIVE, ANTIOXIDANT AND α-GLUCOSIDASE INHIBITION PROPERTIES OF MICROENCAPSULTED POWDER RICH IN BIOACTIVES FROM COCOA POD HUSK (THEOBROMA CACAO L.)

Abstract

This study evaluated the effects of coating agents (modified corn starch: MCS and pectin: PEC) on physicochemical, bioactive, antioxidant, and α-glucosidase
inhibition properties of microencapsulated powder rich in bioactive compounds from cocoa pod husk (CPH). MCS and PEC were used at two ratios of 9:1 and 8:2
(w/w), while CPH extract and coating agent were used at two ratios of 5:5 and 4:6 (w/w) numbered as follows: 5:5- 9:1 (1); 5:5-8:2 (2); 4:6-9:1 (3); 4:6-8:2 (4)
and uncoated (0). The results show that sample (2) was the best one among the tested samples. Moisture, water activity, water solubility index, pH, bulk density
and microencapsulation yield of sample (2) were 6.52%; 0.49; 47.80%; 4.74; 0.39g/mL; and 68.32%, respectively. The particle size and zeta potential of sample
(2) was about 922.5nm and -10.5mV. Total saponins content (TSC), total phenolics content (TPC), total alkaloids content (TAC), DPPH free radical scavenging
capacity (DRSC) and ferric reducing antioxidant power (FRAP) of sample (2) were 233.37mg escin; 8.77mg gallic acid; 4.69mg atropine; 15.51 and 16.82mg
trolox/g dry matter, respectively. The sample (2) inhibited α-glucosidase with an IC50 value of 781.54µg/mL.