Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

Oancea, Ana Maria S.; Hasan, Md. Mahadi; Vasile, Aida; Barbu, Vasilica; Enachi, Elena; Bahrim, Gabriela; Râpeanu, Gabriela; Silvi, Stefania; Stănciuc, Nicoleta

doi:10.1016/j.lwt.2018.04.083

Cited by 87 publications

(52 citation statements)

References 26 publications

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“…A static digestion model involving simulated gastric juice at pH 2.0 and intestinal juice at pH 7.7 was applied to test the in vitro digestibility profile of anthocyanins from co-microencapsulated powder, as described by Oancea et al [21].…”

Section: In Vitro Digestibility Of the Anthocyaninsmentioning

confidence: 99%

“…The encapsulation efficiency obtained in this study for anthocyanins was 89.16 ± 1.23% and 80.33 ± 0.44% for lactic acid bacteria. Oancea et al [21] encapsulated anthocyanins from sour cherry skins in WPI and reported an encapsulation efficiency of 70.30 ± 2.20%, whereas Tao et al [27] suggested that the encapsulation efficiency of blueberry anthocyanins within different ratios of WPI, gum acacia, maltodextrin and β-cyclodextrin was 82%. In order to check the stability of the bioactives and lactic acid bacteria from the powder, the encapsulation efficiency was measured after three months of storage in the dark at 4 • C. The encapsulation efficiency was 87.00 ± 1.56% for anthocyanins and 74.79 ± 0.71% for lactic acid bacteria.…”

Section: Encapsulation Efficiency Of Anthocyanins and Lactic Acid Bacmentioning

confidence: 99%

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Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

et al. 2020

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Cornus mas was used in this study as a rich source of health-promoting bioactives. The cornelian cherries were used to extract the polyphenols and anthocyanins. The chromatographic profile of the Cornus mas fruit extract revealed the presence of several anthocyanins, mainly delphinidin, cyanidin and pelargonidin glycosides. The extract was co-microencapsulated with Lactobacillus casei ssp. paracasei in a unique combination of whey protein isolates, inulin and chitosan by freeze-drying, with an encapsulation efficiency of 89.16 ± 1.23% for anthocyanins and 80.33 ± 0.44% for lactic acid bacteria. The pink-red colored powder showed a total anthocyanins content of 19.86 ± 1.18 mg cyanidin-3-glucoside/g dry weight (DW), yielding an antioxidant activity of 54.43 ± 0.73 mMol Trolox/g DW. The viable cells were 9.39 × 109 colony forming units (CFU)/g DW. The confocal microscopy analysis revealed the microencapsulated powder as a complex one, with several large formations containing smaller aggregates, consisting of the lactic acid bacteria cells, the cornelian cherries’ bioactive compounds and the biopolymers. The powder was tested for stability over 90 days, showing a decrease of 50% in anthocyanins and 37% in flavonoids content, with no significant changes in antioxidant activity and CFU. The powder showed a significant inhibitory effect against the α-amylase of 89.72 ± 1.35% and of 24.13 ± 0.01% for α-glucosidase. In vitro digestibility studies showed a significant release of anthocyanins in gastric juice, followed by a decrease in intestinal simulated conditions. The functional properties of the powder were tested by addition into a yogurt, highlighting a higher and more stable antioxidant activity at storage when compared to the control.

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Section: In Vitro Digestibility Of the Anthocyaninsmentioning

confidence: 99%

Section: Encapsulation Efficiency Of Anthocyanins and Lactic Acid Bacmentioning

confidence: 99%

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

et al. 2020

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“…The powder was analyzed in terms of total monomeric anthocyanins (TAC), total polyphenols content (TPC), total flavonoids content (TFC), and antioxidant activity as described by Oancea et al [33]. TPC was analyzed by the Folin-Ciocâlteu method and expressed as mg gallic acid equivalent (GAE)/g DW and TFC by the aluminum chloride method and expressed as mg catechin equivalents (CE)/g DW.…”

Section: The Phytochemicals Contentmentioning

confidence: 99%

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Enache¹,

Vasile²,

Enachi³

et al. 2020

Molecules

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Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

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“…Oancea et al [15] studied the effect of microencapsulated anthocyanins incorporated into fermented milk to act as a prebiotic for L. casei. Microencapsulation of anthocyanins from an extract of sour cherry skin was performed by coacervation followed by freeze-drying using whey protein isolate and arabic gum as wall materials.…”

Section: Incorporation Of Microcapsules In Food Matricesmentioning

confidence: 99%

“…As such, the food industry is interested in stabilization technologies for the preservation of the functional properties of bioactive materials during processing and storage, in modifying the physical properties of bioactive compounds to allow easier handling, in designing the release at the desired time and to specific targets, and in the increase of their bioavailability [5][6][7]. A large variety of works have been reported in the literature regarding the microencapsulation of natural bioactive compounds such as antioxidants present in aqueous extracts (e.g., phenolic compounds [11][12][13][14][15], carotenoids [16][17][18][19][20][21]), organic extracts, or essential oils [22,23], as well as living cells [24][25][26][27][28]. Microcapsules produced for the purpose of incorporation into food products must be formed by a food-grade wall material, and edible polymers such as maltodextrin, inulin, arabic gum, and starch, among others, have emerged as candidates [29].…”

Section: Introductionmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

Cited by 87 publications

References 26 publications

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

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