Anthocyanins: New techniques and challenges in microencapsulation.

Autor: Tarone AG; School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil., Cazarin CBB; School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: cbetim@unicamp.br., Marostica Junior MR; School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: mmarosti@unicamp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jul; Vol. 133, pp. 109092. Date of Electronic Publication: 2020 Feb 11.
DOI: 10.1016/j.foodres.2020.109092
Abstrakt: Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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