Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit
The fruit of Ardisia compresssa K. is called chagalapoli and has a high anthocyanin content, with a profile dominated by malvidin derivatives. The aims of this study were: a) to determine optimal conditions (ethanol concentration, pH, and sonication time) for anthocyanin extraction from chagalapol...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Optimized-Extraction-Microencapsulation-and-Stability-of-Anthocyanins-from-Ardisia,140404,0,2.html |
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| author | Maria Vianey Antonio-Gomez Yolanda Salinas-Moreno Francisco Hernández-Rosas Fernando Martínez-Bustos Isaac Andrade-González José Andrés Herrera-Corredor |
| author_facet | Maria Vianey Antonio-Gomez Yolanda Salinas-Moreno Francisco Hernández-Rosas Fernando Martínez-Bustos Isaac Andrade-González José Andrés Herrera-Corredor |
| author_sort | Maria Vianey Antonio-Gomez |
| collection | DOAJ |
| description | The fruit of Ardisia compresssa K. is called chagalapoli and has a high anthocyanin content, with a profile dominated by malvidin derivatives. The aims of this study were: a) to determine optimal conditions (ethanol concentration, pH, and sonication time) for anthocyanin extraction from chagalapoli fruit (CF) using response surface methodology, b) to perform spray-drying microencapsulation of the anthocyanins using mixtures of polysaccharides (maltodextrin – M and Capsul® – C) as wall materials, and c) to evaluate the stability of microcapsules during storage. Of the variables examined to optimize anthocyanin extraction from CF, only ethanol concentration and pH were significant in the model. The optimal extraction conditions were: 63.5% ( v/v ) ethanol, pH of 2.0, and sonication time of 30 min, which led to an anthocyanin content of 1545 mg malvidin 3- O -galactoside equivalents/100 g of fresh fruit. The proportion of M/C as the wall materials for microcapsule (MC) preparation did not affect the encapsulation efficiency and anthocyanin retention, but high hygroscopicity was observed in the MC with a high proportion of M. The half-life of the MC ranged from 423 to 519 days, and no effect of wall materials was observed. The color stability of the MC was enhanced by increasing C proportion in wall materials. The high stability of microencapsulated anthocyanins of chagalapoli fruit makes it a suitable option as a food colorant. |
| format | Article |
| id | doaj-art-70304ef9565d43a78321be0593068c20 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-70304ef9565d43a78321be0593068c202025-02-02T12:11:48ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-08-0171329931010.31883/pjfns/140404140404Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. FruitMaria Vianey Antonio-Gomez0Yolanda Salinas-Moreno1Francisco Hernández-Rosas2Fernando Martínez-Bustos3Isaac Andrade-González4José Andrés Herrera-Corredor5Postgraduate College, Campus Cordoba. Postgraduate in Sustainable Agrifood Innovation. Km 348 carretera Córdoba-Veracruz, 94946, Amatlán de los Reyes, Veracruz, MexicoNational Institute of Forestry, Agriculture and Livestock Research (INIFAP), Experimetal Field Centro Altos de Jalisco, Km 8 carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos, CP 47600 Jalisco, MexicoPostgraduate College, Campus Cordoba. Postgraduate in Sustainable Agrifood Innovation. Km 348 carretera Córdoba-Veracruz, 94946, Amatlán de los Reyes, Veracruz, MexicoNew Materials, Center for Research and Advanced Studies (CINVESTAV) of the National Polytechnic Institute, Campus Querétaro, Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla, CP 76230 Santiago de Querétaro, Querétaro, MexicoTechnological Institute of Tlajomulco, Jalisco, Agri-Food processes pilot plant. Km 10 carr. A San Miguel, Cuyutlán, Tlajomulco de Zúñiga, Jalisco, CP 45640, MexicoPostgraduate College, Campus Cordoba. Postgraduate in Sustainable Agrifood Innovation. Km 348 carretera Córdoba-Veracruz, 94946, Amatlán de los Reyes, Veracruz, MexicoThe fruit of Ardisia compresssa K. is called chagalapoli and has a high anthocyanin content, with a profile dominated by malvidin derivatives. The aims of this study were: a) to determine optimal conditions (ethanol concentration, pH, and sonication time) for anthocyanin extraction from chagalapoli fruit (CF) using response surface methodology, b) to perform spray-drying microencapsulation of the anthocyanins using mixtures of polysaccharides (maltodextrin – M and Capsul® – C) as wall materials, and c) to evaluate the stability of microcapsules during storage. Of the variables examined to optimize anthocyanin extraction from CF, only ethanol concentration and pH were significant in the model. The optimal extraction conditions were: 63.5% ( v/v ) ethanol, pH of 2.0, and sonication time of 30 min, which led to an anthocyanin content of 1545 mg malvidin 3- O -galactoside equivalents/100 g of fresh fruit. The proportion of M/C as the wall materials for microcapsule (MC) preparation did not affect the encapsulation efficiency and anthocyanin retention, but high hygroscopicity was observed in the MC with a high proportion of M. The half-life of the MC ranged from 423 to 519 days, and no effect of wall materials was observed. The color stability of the MC was enhanced by increasing C proportion in wall materials. The high stability of microencapsulated anthocyanins of chagalapoli fruit makes it a suitable option as a food colorant.http://journal.pan.olsztyn.pl/Optimized-Extraction-Microencapsulation-and-Stability-of-Anthocyanins-from-Ardisia,140404,0,2.htmlardisia compressa ktropical fruitmicrocapsulesanthocyaninsspray drying |
| spellingShingle | Maria Vianey Antonio-Gomez Yolanda Salinas-Moreno Francisco Hernández-Rosas Fernando Martínez-Bustos Isaac Andrade-González José Andrés Herrera-Corredor Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit Polish Journal of Food and Nutrition Sciences ardisia compressa k tropical fruit microcapsules anthocyanins spray drying |
| title | Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit |
| title_full | Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit |
| title_fullStr | Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit |
| title_full_unstemmed | Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit |
| title_short | Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit |
| title_sort | optimized extraction microencapsulation and stability of anthocyanins from ardisia compressa k fruit |
| topic | ardisia compressa k tropical fruit microcapsules anthocyanins spray drying |
| url | http://journal.pan.olsztyn.pl/Optimized-Extraction-Microencapsulation-and-Stability-of-Anthocyanins-from-Ardisia,140404,0,2.html |
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