PubAg

Main content area

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Author:
Farias‐Cervantes, Vania S., Chávez‐Rodríguez, Alejandra, García‐Salcedo, Pedro A., García‐López, Pedro M., Casas‐Solís, Josefina, Andrade‐González, Isaac
Source:
Journal of food processing and preservation 2018 v.42 no.10 pp. e13713
ISSN:
0145-8892
Subject:
Escherichia coli, Hibiscus sabdariffa, anthocyanins, antimicrobial properties, blackberries, fructans, functional foods, functional properties, ingredients, markets, microencapsulation, pepsin, spray drying, total soluble solids
Abstract:
The anthocyanins have been studied recent in the last years due to increasing reports of health benefits. Similarly, anthocyanins have been encapsulated using a variety of methods. The purposes of this work, microencapsulated anthocyanin by spray drying of berries and roselle were evaluated to determine the effect of different carrier agents (a mixture of arabic gum‐maltodextrin [50:50 p/p], whey protein isolated [WPI] and agave fructans) on “In vitro” release of anthocyanins, functional properties and antimicrobial properties. The concentration of all carrier agents, was 0,5% (in base, the total soluble solids percentage of berries and roselle extract). The encapsulation efficiency values varied between 10.71% and 86.09%. Microencapsulated anthocyanins of blackberry (R. fruticosus L.) with agave fructans showed a high percentage of antimicrobial inhibition for E. coli of 67%. Microencapsulated anthocyanin of blackberry (R. adenotrichos L.) with agave fructans showed a higher percentage of antimicrobial inhibition for S. thyphy at 38%. Most anthocyanins are released in acid phase and pepsin phase during in vitro release. The best carrier agent for the protection of anthocyanins is whey protein isolated (WPI). In vitro release studies showed that encapsulation stabilizes anthocyanins and functions as a delivery method. PRACTICAL APPLICATIONS: The selection of microencapsulated ingredients for the development of functional foods depends on the physicochemical and release parameters in a complex environment. This approach encompasses an understanding of the effects of processing and the factors that control the chemical and physical events that may govern the stability and release properties of the microencapsulated product; however, the test of whether a microencapsulation system is properly adapted for its application in a final product is its acceptance in the market.
Agid:
6198208