Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

The current study was performed to develop biodegradable films with matrix composed from gum Arabic (GA) and different concentrations from Alpinia officinarum phenolic extract (AOE). The color indices, physical properties, surface shape, crystallinity, mechanical properties and thermal stability of produced films were investigated. The incorporation of AOE extract (0.25 g/100 mL) inside GA films increased dark yellow color, reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.29%, 21.05%, 14.15% and 4.20 × 10−10 g H2O/m s p.a., respectively. Furthermore, the scanning electron micrographs showed uniform structure with rough surface and turmoil spots in the structure by increasing AOE concentration inside films. The FT-IR analysis showed typically bands that proved physical interaction between AOE extract and GA polymer. The fabricated films showed satisfied thermal stability manners with declining trend by incorporation of AOE inside GA films. Furthermore, the developed films showed significant effects on reducing the changes of browning index from 17.20 to 24.54 and firmness from 33.98 to 22.65 N of Agaricus bisporus caps during storage days compared with commercial packaging materials.

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“…The spectra wave length of samples were recorded by (Nicolet iS-50, Thermo, USA) machine in different ranges between 4000 and 500 cm. −1 [27]…”

Section: Analysis Of Ft-ir Spectra Wave Lengthmentioning

confidence: 99%

Production of Bio-composite Films from Gum Arabic and Galangal Extract to Prolong the Shelf Life of Agaricus bisporus

et al. 2022

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“…Maltodextrin is also commonly introduced in the food industry as a wall material. The dextrose equivalent of maltodextrin is of paramount importance for retaining the stability and other properties of anthocyanins (59). Short-chain maltodextrin with high dextrose equivalent resulted in browning, hygroscopicity, and solubility.…”

Section: Polysaccharide-based Encapsulationmentioning

confidence: 99%

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Song

Chen

et al. 2022

Front. Nutr.

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Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.

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“…Sodium alginate is a polysaccharide product derived from brown seaweed that thrives in colder climates. Due to its biocompatibility and processability, a polysaccharide containing glucuronic acid and mannuronic acid groups is a priority matrix (Chan et al 2002;Abdin et al 2021). In the presence of calcium, it is a reversibly insoluble polymer that changes solubility.…”

Section: Immobilization Of β-Glucosidases On Sodium Alginatementioning

confidence: 99%

Immobilization and Recyclability of Β-Glucosidase From Thermatoga Maritima on Biopolymer-Coated Magnetic Nanoparticles

2022

Int J Vet Sci

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Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

Cited by 29 publications

References 60 publications

Production of Bio-composite Films from Gum Arabic and Galangal Extract to Prolong the Shelf Life of Agaricus bisporus

Production of Bio-composite Films from Gum Arabic and Galangal Extract to Prolong the Shelf Life of Agaricus bisporus

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Immobilization and Recyclability of Β-Glucosidase From Thermatoga Maritima on Biopolymer-Coated Magnetic Nanoparticles

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