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Oxidative Medicine and Cellular Longevity
Volume 2017 (2017), Article ID 2867630, 12 pages
Research Article

An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases

1Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
2Department of Drug Science, University of Catania, Viale A. Doria, 95100 Catania, Italy
3Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
4Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA) – Centro di ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia, 190, 95024 Acireale, Italy

Correspondence should be addressed to Maria Rosaria Lauro

Received 30 June 2017; Accepted 20 September 2017; Published 2 November 2017

Academic Editor: Anna V. Queralt

Copyright © 2017 Maria Rosaria Lauro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract) prolonged the extract antioxidant efficiency by 6 hours. The good inhibition effect of the dried extract on the AGE formation and the MMP-2 and MMP-9 activity is presumably due to a synergic effect exerted by both anthocyanin and bioflavonoid extract compounds and was improved by the use of alginate and cyclodextrin.