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Optimization of a Grapefruit-Based Confection for the Delivery of Bioavailable Naringenin Via Enzymatic Processing, Encapsulation, and Ingredient Characterization

Chan, Willow
http://rave.ohiolink.edu/etdc/view?acc_num=osu1650534791805051

Abstract Details

2022, Master of Science, Ohio State University, Food Science and Technology.
Naringenin is a flavonoid abundant in grapefruit associated with many positive health effects due to its antioxidant, anti-inflammatory, antidiabetic, and anticancer properties. Grapefruit is one of the primary sources of this phytochemical in the Western diet. Since conventional grapefruit also contain compounds known as furocoumarins, which can negatively interact with certain medications, the first objective of this research was to assess the viability of using a low-furocoumarin variety of grapefruit for the delivery of naringenin. Although levels of naringenin were substantially lower in low-furocoumarin cultivars of grapefruit, this can be offset by the incorporation of grapefruit peel, which is richer in naringenin. Therefore, a second objective was to explore the feasibility of incorporating grapefruit peel into agar-based confections. Physical analyses revealed that peel can be incorporated at use levels up to 15% before interfering substantially with confection gelling. Furthermore, the incorporation of peel was found to almost completely deter confection syneresis. Thirdly, enzymatic and encapsulation processing techniques were experimented with in order to increase the bioavailability of the naringenin derived from grapefruit. Enzymatic treatment yielded a 100% conversion of grapefruit naringenin species into their most bioavailable form. Grapefruit-extracted naringenin was successfully encapsulated with beta-cyclodextrin (efficiency = 38%), corresponding to a 9-fold aqueous solubility increase. Overall, this research has demonstrated how grapefruit peel may be judiciously incorporated into agar confections to improve naringenin delivery and physical properties, and it has also demonstrated how enzymatic hydrolysis and encapsulation may be successfully utilized to enhance bioavailability of naringenin in a grapefruit product matrix.
Yael Vodovotz (Advisor)
Thaddeus Ezeji (Committee Member)
Martha Belury (Committee Member)
85 p.
Food Science
naringenin; functional food; grapefruit

Recommended Citations

Citations

  • Chan, W. (2022). Optimization of a Grapefruit-Based Confection for the Delivery of Bioavailable Naringenin Via Enzymatic Processing, Encapsulation, and Ingredient Characterization [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1650534791805051

    APA Style (7th edition)

  • Chan, Willow. Optimization of a Grapefruit-Based Confection for the Delivery of Bioavailable Naringenin Via Enzymatic Processing, Encapsulation, and Ingredient Characterization. 2022. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1650534791805051.

    MLA Style (8th edition)

  • Chan, Willow. "Optimization of a Grapefruit-Based Confection for the Delivery of Bioavailable Naringenin Via Enzymatic Processing, Encapsulation, and Ingredient Characterization." Master's thesis, Ohio State University, 2022. http://rave.ohiolink.edu/etdc/view?acc_num=osu1650534791805051

    Chicago Manual of Style (17th edition)

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© 2022, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.