Enhanced technological and permeation properties of a microencapsulated soy isoflavones extract

Francesca Sansone, Patrizia Picerno, Teresa Mencherini, Paola Russo, Franco Gasparri, Valentina Giannini, Maria Rosaria Lauro, Giovanni Puglisi, Rita Patrizia Aquino

Research output: Contribution to journalArticlepeer-review


Functional extracts from soybean have numerous health benefits deriving from their content in isoflavones, especially daidzein and genistein, natural antioxidant and estrogen-like (ES-like) molecules. However, soybeans denaturated dried extracts possess critical properties for industrial applications such as poor water-solubility and inadequate storage stability. The present research was aimed at developing a new sodium-carboxymethylcellulose (NaCMC) matrix by spray-drying to microencapsulate soy extracts obtaining enhanced technological and permeation properties. Microparticles (NaCMC-Iso) loaded with marketed soybeans extract (Iso), enriched in daidzein and genistein (about 90% w/w), were produced. Different liquid feeds, based on H2O/EtOH/acetone co-solvent systems, and various process parameters were tested to obtain a free-flowing and manageable powder with satisfying yield. The engineered NaCMC-Iso powders showed satisfying loading efficiency, high flow properties, good stability and enhanced technological properties. Interestingly, the in vitro dissolution and permeation rates were dramatically improved suggesting a higher bioavailability after the oral administration. The made-up powder appears a newsworthy ingredient of easier manipulation for enclosing in dietary supplements and nutraceutical products.

Original languageEnglish
Pages (from-to)298-305
Number of pages8
JournalJournal of Food Engineering
Issue number3
Publication statusPublished - 2013


  • Daidzein and genistein
  • In vitro dissolution and permeation tests
  • Sodium- carboxymethylcellulose matrix
  • Soybean extracts
  • Spray-drying

ASJC Scopus subject areas

  • Food Science


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