Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins

Abstract

For improving stability of fruit anthocyanins (ACN), this study investigated the use of cellulose nanocrystal (CNC) as a macroion crosslinking agent to develop blueberry anthocyanin extract (BB)-loaded chitosan (CH)-CNC microcapsules, and compared with CH-sodium tripolyphosphate (TPP) ones. The yield of microcapsules (∼6.9g) and total monomeric anthocyanin recovery (∼94%) were significantly (P<0.05) higher in CH-CNC microcapsules than those (∼0.3g and ∼33%, respectively) in CH-TPP microcapsules. ACN distribution (%) in CH-CNC microcapsules was 61% on the surfaces, 12% bound with the matrix, and 27% in cores, but that in CH-TPP microcapsules was mostly presented on the surfaces (99%). CH-CNC microcapsules were more stable at pH 7.4 buffer by showing less ACN release (%) than that of CH-TPP, but no difference at pH 1.2. CH-CNC and CH-TPP microcapsules showed different structural and morphological properties. This study demonstrated that CNC is a promising crosslinking agent forming stable BB-loaded CH microcapsules.

Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique

“…That may be due to the formation of interconnection chain resulted from intermolecular chitosan-TPP bond. Similar trends were found on anthocyanin microcapsules prepared by chitosan-TPP ionic gelation technique [18], and heparin microcapsules produced by using emulsification-crosslinking technique [21].…”

“…Some others research agreed with the result. Anthocyanin encapsulation efficiency obtained by using ionic gelation technique with chitosan-NaTPP was 33% [18]. While, other research obtained anthocyanin encapsulation efficiency of 23% with similar technique, carrier material and cross-linker [19].…”

Nanocellulose as a natural source for groundbreaking applications in materials science: Today’s state

“…To date, many examples of CNCs in gels/foams/aerogels [329], microencapsulation [321,373], and emulsions (described above) have been reported. Envisioned food applications are similar to the already in-place use of cellulose derivatives and microcrystalline cellulose, where the CNC advantage is high specific surface area and their whisker shape.…”

Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review

“…Nanofibers seemed to favor the release of the active compounds of clove essential oil probably due to the improved dispersion of clove essential oil in nanocomposites through a higher amount of smaller droplets . Recently, Wang et al demonstrated the superior benefits of using cellulose nanocrystals as the macro‐ion crosslinking agent in chitosan‐based microencapsulation for improving the encapsulation efficiency and stability of blueberry anthocyanin extracts, compared with the usage of chitosan‐sodium tripolyphosphate (TPP) microcapsules. cellulose nanocrystals incorporated chitosan functioned not only as a macro‐ion cross linking agent on the positively charged amino groups in chitosan, but also as fillers for chitosan matrix, thus generating more rigid and stable microcapsules.…”

“…cellulose nanocrystals incorporated chitosan functioned not only as a macro‐ion cross linking agent on the positively charged amino groups in chitosan, but also as fillers for chitosan matrix, thus generating more rigid and stable microcapsules. Chitosan‐cellulose nanocrystals microencapsulation could be extended to load other bioactive compounds and active food ingredients for various applications . Probiotic ( Lactobacillus rhamnosus ATCC 9595) was encapsulated in alginate‐cellulose nanocrystals‐lecithin microbeads to produce nutraceutical microcapsules.…”