Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Abstract

This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T 0 -0 mg CAE, T 1 -10 mg CAE, T 2 -20 mg CAE, and T 3 -30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T 3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T 1 and T 2 had the lowest. Ascending particle size was observed for T 0 (358.5 nm), T 3 (467.9 nm), T 1 (572.3 nm), and T 2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

“…This result was similar by [14], who carried out anthocyanin encapsulation in black garlic, which stated that with the chitosan-alginate encapsulant material with 15 mg/ml anthocyanin extract, anthocyanin levels of 78.82 mg/100 would be obtained. The other study also found that encapsulated anthocyanins from black rice with chitosan alginate and 30 mg of anthocyanin extract which was more effective than 10 and 20 mg of anthocyanin extract [22]. Therefore, the encapsulation was widely potential to store the anthocyanin.…”

Microencapsulation of Anthocyanins From Cornelian Cherry Fruits in Whey Protein Isolate and Pectin

“…Several studies showed the importance of the practical applications of microencapsulation in the food industry and biotechnology. In terms of specific applications for the food industry, a wide range of lactic acid bacteria, biologically active compounds extracted from fruits and vegetables, can be subjected to the microencapsulation process, including Bifidobacterium lactis [23], pineapple, acerola cherries, guava, papaya, mango [24], pomegranate [25], cherries [26], bananas [27], black rice [28], grape peel [29], strawberry [30], tomato peel [31], eggplant peel [32], yellow onion peel [33], black beans [34], blackcurrants [35], cornelian cherry fruit [9,36].…”

Recent advances and challenges on chitosan-based nanostructures by polyelectrolyte complexation and ionic gelation for anthocyanins stabilization

“…For the production of nanoparticles using PC and IG, the most common method is extrusion/drip with a syringe (Figure 4) (Wu et al, 2020;Bulatao et al, 2017;Meka et al, 2017;Patil et al, 2010). In this method, the crosslinking agent (IG method) or the negatively charged polymer dispersion (PC method) is added through a manual or automatic drip to another dispersion, which is kept under constant agitation (Patil et al, 2010).…”