Synthesis of Nanoparticles of Extracts of Red Betel (Piper Crocatum) and Its Delivery System

Abstract

Red betel plant is one of medicinal plants that can be used as an ingredient of functional drinks, because it contains phytochemical compounds such as alkaloids, flavonoids, and tannins having antihyperglycemic and antioxidant properties. Bitter flavors of red betel leaf extract and its low bioavailability are a problem. To improve the bioavailability can be done in the nanoparticles, because the surface of the nanoparticles will expand so the activity will increase. The main goals in designing nanoparticles as a delivery system for the active compound is (1) to control the particle size, surface properties and release of active compounds to achieve a target compounds at optimum levels, (2) increase the stability of the compound, and (3 ) to control the release of active compounds. This study provides diversification product of red betel-based functional food to increase its effectiveness and bioavailability. Development of nanoencapsulation of extracts of red betel is expected to improve its functional properties. The first stage of this study is extraction of active compounds of red betel using maceration and reflux method. The extract was analysed for its phytochemical compounds, yield, antioxidant capacity, total phenol, concentration providing 50% inhibition (IC50) and the profile of volatile components. The second stage is the synthesis of nanoparticles using ionic gelation method with four concentration of chitosan (0.1%, 0.2%, 1% and 2%) with 10% extract. At this stage, product characterization includes particle size, functional activities and stability are measured. The third stage is encapsulation using spray drying with two different encapsulants, i.e.maltodextrin (M) and a combination of maltodextrin and soy protein isolate (MISP). The fourth stage is examining delivery system by using dissolution technique and bioaccessibility assay. Red betel extracts contain polyphenols, tannins and flavonoids. Maceration method gave better results than the reflux method (yield of 7.2 ± 0.25%, ± 6.06 10892.86 antioxidant capacity AAE ppm with IC50 46.51 ± 0.05, and total phenolic content of 2388.37 ± 0.3 mg/100g). Volatile components of red betel extracts were dominated by the monoterpenes, which were sabinene and myrcene. Nanoparticles with a concentration of chitosan 0.2% still had a high antioxidant capacity values with smallest particle size (197.20 ± 11.68 nm), polydispersity index of 0.235 ± 0.03 and zeta potential of 32.75 mV ± 2.11 Spray drying using maltodextrin 80% and soy protein isolates 20% gave higher antioxidant activity but increased particle size value (8266.9 ± 1134.9 nm). Nanoparticle morphology showed spherical shapes with rough and wrinkle surface. The pH during storage showed more destabilization of phenolic compounds at high pH (6, 7 and 8) than in low pH (2, 3 and 4). Dissolution assay showed that the release of phenolic compounds in alkaline medium was faster than that in acidic medium. In the alkaline medium, the maximum release occurred at the 180th minute for both nanoparticles solution and MISP capsule powder, whereas in the acidic medium, the highest release was observed at free extract (96.51%) followed by maltodextrin capsule powder (49%), nanoparticle solution (42.78%). Bioacessibility analysis show that phenolic content was found in the stomach, with some part was wasted. All samples had alpha-glucosidase inhibitor properties (83.44 ± 0.494%, 28.21 ± 1.124%, 16.49 ± 0.330%; 15.36 ± 0.202% and 65.76 ± 2.362%) for nanoparticle solution, maltodextrin capsule powder, MISP capsule powder and acarbose, respectively. Red betel nanoparticles can be used as an alternative nutraceuticals products that are more resistant to acidic conditions. The release of phenolic compounds in acidic conditions can be controlled, but under alkaline conditions more faster than in acidic concentration. The best formula is encapsulate with maltodextrin 80% and soy protein isolate 20% and contains nanoparticle of 0.2% chitosan provide good functional properties. Nanoparticle powder with maltodextrin 80% and soy protein isolate 20% provide good functional properties and resistant to acidic conditions.