Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

Flores, Floirendo P.; Singh, Rakesh K.; Kong, Fanbin

doi:10.1080/87559129.2015.1041185

Cited by 23 publications

(12 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability and susceptibility to degradation [292] towards environmental conditions during processing and storage. In order to prevent these limitations, delivery systems have been developed, and among them, encapsulation [328][329][330][331][332][333][334] would appear to be an interesting option.…”

Section: Encapsulation Of Anthocyaninsmentioning

confidence: 99%

“…Some authors [330,332] have revealed that a combination of other wall materials and other modifiers (as oxygen scavengers, antioxidants, chelating agents, and surfactants) increases the encapsulation efficiencies. [131,[328][329][330][331][332][333][334][335][336][337][338][339][340][341][342] summarizes some selected reviews on anthocyanin, polyphenol and bioactive compounds encapsulation. In last years, the use of biodegradable polymeric nanoparticles has attracted the interest of researches [337] due to their good biocompatibility, easy design and preparation, structure variations and interesting biomimetic characters.…”

Section: Encapsulation Of Anthocyaninsmentioning

confidence: 99%

“…Overview of the most recent studies and patents aimed at enhancing anthocyanin stability in food systems [328] Anthocyanin extraction, microencapsulation and release properties during in vitro digestion [329] Study on colour stability and microencapsulation from Jamun of anthrocyanin pigment using spray-drying [330] Health benefits of anthocyanins and their extraction, characterization, encapsulation and delivery [331] Encapsulation of anthocyanins from berry-type fruit species as a technology for improving the stability and/or bioavailability of anthocyanins [332] Microencapsulation of anthocyanins with different biopolymers through spray-drying [333] Nonthermal stabilization mechanisms of anthocyanins in model and food systems [334] Stabilization of cranberry anthocyanins in nutraceutical capsules [335] Polyphenols Relevant recent studies on biopolymer nanoparticles and natural nanocarriers for nanoencapsulation of phenolic compounds [338] The encapsulation methods in plants using protein matrices [339] Phenolic-enriched foods: sources and processing for enhanced health benefits [131] Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals [340] Overview on encapsulation of natural polyphenolic compounds [341] Overview of encapsulation of widely used polyphenols: effectiveness, variations, developments and trends [336] Bioactive substances Development of food applications containing micro-encapsulated coffee antioxidants [342] Encapsulation of active compounds used in food products by drying technology [337] …”

Section: Anthocyaninsmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

show abstract

Section: Encapsulation Of Anthocyaninsmentioning

confidence: 99%

Section: Encapsulation Of Anthocyaninsmentioning

confidence: 99%

Section: Anthocyaninsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

show abstract

“…Anthocyanins are responsible for the blue, red, purple and their complementary colors of most fruits, vegetables, and flowers [40]. They constitute a large percentage of phenolic compounds from hibiscus, representing the most important compounds of the phenolic profile in this flower.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Study of Acidified Aqueous Extraction of Phenolic Compounds from Hibiscus sabdariffa L. calyces

Piovesana¹,

Noreña²

2019

TOFSJ

View full text Add to dashboard Cite

Introduction:Hibiscus calyces are important sources from anthocyanins and pigments. The recovery of these bioactive compounds using non-organic solvents becomes very attractive for the food industry.Methods:For this reason, the separation of phenolic compounds by acidified aqueous extraction from hibiscus calyces was studied. The experiments were conducted by a fractional factorial design.Result and Conclusion:Four factors were evaluated: temperature, time, stirring speed and enzyme concentration. The extracts produced were subjected to analysis of color (L*,a*,b*andChroma), total monomeric anthocyanins, antioxidant capacity by ABTS and fourteen phenolic compounds were quantified. The results showed that the best condition to obtain hibiscus calyces extract was using an enzyme concentration of 50 µL/1000 g hibiscus extract, 400 rpm of stirring speed at 55 ºC by 4 hours of extraction, that corresponded to concentrations of 17595, 7516, 2568 μg/g, expressed on a dry basis, for total phenolic compounds, delphinidin 3-sambubioside and cyanidin 3-sambubioside, respectively, and antioxidant capacity measured by ABTS of 7.8 µmol of Trolox equivalent per gram.

show abstract

“…Las antocianinas son comúnmente sintetizadas por las plantas y son las responsables, bajo diferentes condiciones de pH, de los colores rojo, naranja, azul y púrpura de muchas flores, frutas y verduras (Bueno et al, 2012;Flores et al, 2016;Flores., 2017). La presencia de antocianinas en diversas partes de la planta es de gran importancia, se sabe que las antocianinas juegan un papel importante en la ecofisiologia y en la propagación de plantas; ayudan a atraer polinizadores y participan en los mecanismos de defensa de las plantas contra factores de estrés bióticos y ambientales (Menzies et al, 2016).…”

Section: Introductionunclassified

Contribución a la Caracterización y Evaluación de la Actividad Antioxidante de las Antocianinas del Fruto de Ivilan (Monnina Obtusifolia H.B.K)

Hurtado¹,

Charfuelan²

2019

Inf. tecnol.

View full text Add to dashboard Cite

Mediante el uso de diferentes técnicas cromatográficas se obtuvieron extractos ricos en polifenoles (antocianinas). A partir de los extractos purificados se identificaron por primera vez las antocianinas mayoritarias del fruto de Monnina Obtusifolia: una piroantocianina y tres antocianinas derivadas de delfinidina, cianidina y peonidina. Se evaluó además la contribución relativa de diferentes tipos de fracciones aisladas del fruto (extractos crudos, purificados y compuestos puros) sobre sus propiedades antioxidantes. La antocianina con mayor poder para capturar el radical sintético ABTS˙+ fue el compuesto derivado de delfinidina. Se encontró que las agliconas con un solo un grupo OH en el anillo B (4'-OH) presentan menor actividad antioxidante, comparado con compuestos que poseen agrupación 3',4' di-OH sustituidos como los derivados de delfinidina y cianidina. El análisis de la capacidad reductora de Folin-Ciocalteau y la capacidad antioxidante equivalente al trolox de las fracciones aisladas sugieren que el fruto de Monnina Obtusifolia puede ser considerado como una fuente importante de compuestos bioactivos, para su uso en la industria.

show abstract

Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

Cited by 23 publications

References 90 publications

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant Capacity of Anthocyanin Pigments

Study of Acidified Aqueous Extraction of Phenolic Compounds from Hibiscus sabdariffa L. calyces

Contribución a la Caracterización y Evaluación de la Actividad Antioxidante de las Antocianinas del Fruto de Ivilan (Monnina Obtusifolia H.B.K)

Contact Info

Product

Resources

About