| Autor: |
Constantin, Oana Emilia, Stănciuc, Nicoleta, Yan, Yinzhuo, Ghinea, Ioana Otilia, Ungureanu, Claudia, Cîrciumaru, Adrian, Wang, Deliang, Poklar Ulrih, Natasa, Râpeanu, Gabriela |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food & Agriculture; May2021, Vol. 101 Issue 7, p2676-2686, 11p |
| Abstrakt: |
BACKGROUND: Anthocyanins were extracted from grape skins by a combination of ethanolic‐ultrasonic assisted methods and were then encapsulated by freeze‐drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS: The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide‐based coacervates, whereas in protein‐based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION: The study revealed that polymer‐loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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