Microencapsulation of Lingzhi extract (Ganoderma lucidum) for Controlled Release of Antioxidants in Simulated Gastrointestinal Tract of Poultry
DOI:
https://doi.org/10.14456/jare-mju.2024.55Keywords:
controlled release, microcapsule, poultry, Lingzhi extract, antioxidantAbstract
Lingzhi (Ganoderma lucidum) mushrooms have antioxidant property. They can be used as feed additives to improve the gut health of poultry. However, antioxidants have relatively low stability and limitations in intestinal targeted delivery. Microencapsulation is a technique to improve stability, bioavailability, and release of active ingredients at a target site. This experiment aimed to develop Lingzhi extract (LE) microcapsules, evaluate controlled release and their stability under simulated poultry digestive conditions. Sodium alginate (SA) was used as a wall material to fabricate SA microcapsule containing LE as a model animal feed additive. The encapsulation efficiency (%EE), swelling performance, the release efficiency as well as the antioxidant stability under simulated GI were examined. LE encapsulated in SA microcapsules had a good %EE (73.50±0.05%). Thermogravimetric analysis demonstrated that SA microcapsule improved its thermal stability. The swelling result indicated great performance of microcapsules (64.96±2.04% and 86.00±1.77% in gastric and intestinal stages, respectively), whereas SA displayed the cumulative release of LE in gastric stage (41.00±1.98%) and in intestinal stage (85.02±2.33%), respectively. Additionally, SA microcapsules retained antioxidant activity under acids, bile, trypsin, including thermal conditions. In conclusion, the SA microcapsule could be considered as a promising driver of LE, drugs, and active compounds, etc. Consequently, LE/SA microcapsule can be used as a feed additive, and it has to be further investigated in In Vivo.
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