Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Abstract

Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by highefficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

“…The film solution density (0.04g/cm 2 ) of the present study was chosen after preliminary tests in which was shown that thicker films could provide pouches with less chances of disruption during oil storage. Based on a comparison with the film obtained in our previous study (Stoll et al, ), the present film presented higher thickness (0.388 mm, comparing with 0.154 mm).…”

“…Concerning the increasing demand for sustainable sources of natural bioactive ingredients, the obtention of anthocyanins that remains on grape pomace after wine making process can be a good alternative to the incorporation of antioxidants into food packaging (Stoll, Costa, Jablonski, Flores, & Rios, ). Since the incorporation of anthocyanins into food and medical products is a challenging task because of their low stability, encapsulation is an efficient way to introduce such compounds into these products (Yousuf, Gul, Wani, & Singh, ).…”

Active Packaging Applications for Food

“…Barley husk, another waste product obtained from the brewery industry, also proved to be effective in slowing down lipid hydrolysis and improving the oxidative stability in blue shark muscle (Pereira de Abreu and others ). Meanwhile, anthocyanins from wine grape pomace, beet root residue powder, and mango and acerola pulp incorporated into sealable biodegradable films had a protective effect on sunflower and palm oil oxidation (Souza and others ; Oliveira and others ; Stoll and others ). For example, a sunflower oil control sample directly exposed to the air and light reached a peroxide index of 65.8 meq/kg after 3 d, while the samples stored in cassava starch film bags prepared with encapsulated anthocyanins presented lower values (4.7 to 28.7 meq/kg) (Stoll and others ).…”

“…Meanwhile, anthocyanins from wine grape pomace, beet root residue powder, and mango and acerola pulp incorporated into sealable biodegradable films had a protective effect on sunflower and palm oil oxidation (Souza and others ; Oliveira and others ; Stoll and others ). For example, a sunflower oil control sample directly exposed to the air and light reached a peroxide index of 65.8 meq/kg after 3 d, while the samples stored in cassava starch film bags prepared with encapsulated anthocyanins presented lower values (4.7 to 28.7 meq/kg) (Stoll and others ). Similarly, a lower peroxide index, which was significantly different from that of the control (oil with no packaging), was detected in palm oil packed in cassava starch films with high concentrations of mango and acerola pulp additives (Souza and others ).…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Anthocyanins extracted from wine pomace generally have adequate intensity and stability for being used in the food industry, although other resources such as red cabbage have shown better properties (Mateus and de Freitas ). These parameters can be improved by copigmentation or by encapsulation of the extract (Stoll and others ). Wine pomace extracts have been successfully used as food colorings at concentrations between 20 and 60 ppm in a wide range of food categories including beverages (soft drinks, wine, and liqueurs), dairy products (yogurts, desserts, ice creams, and so on), and jam and fruit preparations (Calvi and Francis ; Clydesdale and others ; Prudencio and others ; Mateus and de Freitas ).…”