Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract

Rosa, Jéssica Righi da; Weis, Grazielle Castagna Cezimbra; Moro, Karine Inês Bolson; Robalo, Silvino Sasso; Assmann, Charles Elias; Silva, Leila Picolli da; Müller, Edson Irineu; Silva, Cristiane de Bona da; Menezes, Cristiano Ragagnin de; Rosa, Cláudia Severo da

doi:10.1016/j.lwt.2021.111027

Cited by 16 publications

(10 citation statements)

References 29 publications

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“…In addition, the moisture content of microcapsules also affects the texture, appearance, stability, and shelf-life. The moisture contents of microcapsules obtained in this study were all below 6.6%, which is slightly higher than some microcapsules prepared using different matrices but still at the level of low moisture content [37,38].…”

Section: The Yield and Moisture Content Of Microcapsulescontrasting

confidence: 55%

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Hartini

Ponrasu

et al. 2021

Polymers

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Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry.

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Section: The Yield and Moisture Content Of Microcapsulescontrasting

confidence: 55%

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Hartini

Ponrasu

et al. 2021

Polymers

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Section: Resultsmentioning

confidence: 99%

“…23 Additionally, when a combination of maltodextrin DE20, hi-maize, inulin, and gum arabic was used as a wall material, it effectively increased blueberry anthocyanin bioaccessibility compared to the free extract. 24 Mixing maltodextrin with soy protein isolate, or whey protein isolate, as wall material, improved anthoycanins bioaccessibility from maqui juice or black rice extract, at various ratios tested. 19,25 Although whey protein isolate-maltodextrin mixture-encapsulation showed a promising effect on improv-…”

Section: Spray-dryingmentioning

confidence: 99%

Effects of encapsulation methods on bioaccessibility of anthocyanins: a systematic review and meta-analysis

2023

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“…The type of wall material and microencapsulation methods have the greatest influence on the stability and embedding efficiency of anthocyanin microencapsulation [ 74 ]. Core material release properties and microcapsule stability are two key factors in selecting wall materials [ 75 , 76 ]. The method of microencapsulation chosen minimizes environmental factors that harm anthocyanins.…”

Section: Physical Modification Of Anthocyaninsmentioning

confidence: 99%

Anthocyanins: Modified New Technologies and Challenges

Yang

Cong

Shi

et al. 2023

Foods

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Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.

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Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract

Cited by 16 publications

References 29 publications

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Effects of encapsulation methods on bioaccessibility of anthocyanins: a systematic review and meta-analysis

Anthocyanins: Modified New Technologies and Challenges

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