Use of combinations of gum arabic, maltodextrin and soybean protein to microencapsulate ginkgo leaf extracts and its inhibitory effect on skeletal muscle injury

In this study, ethanol extracts of ginkgo leaf were microencapsulated with maltodextrin, gum arabic or a soluble soybean protein by spray-drying. The results indicated that, for the microcapsules, the encapsulation efficiency of 81.3% was achieved when air inlet temperature was 181 °C. The oxidation of ginkgo leaf polyphenol under the conditions was retarded by its microencapsulation with gum arabic, maltodextrin or the soybean protein. Thus, microencapsulation of ethanol extracts of ginkgo leaf significantly improved its oxidative stability. Pharmacological experiment showed that ethanol extracts of ginkgo leaf could enhance ALP activities and collagen I in mouse osteoblast MC3T3-E1 cells. Rabbits pretreated with microcapsules of ethanol extracts of ginkgo leaf significantly inhibited ischemia/reperfusion-induced oxidative injury in rabbits’ skeletal muscle.