Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
| Autor: | Izabela Dutra Alvim, Miriam Dupas Hubinger, Silvia Pimentel Marconi Germer, Silvia Cristina Sobottka Rolim de Moura, Carolina L. Berling |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
food.ingredient Antioxidant Pectin medicine.medical_treatment Ionic bonding Analytical Chemistry Anthocyanins 03 medical and health sciences chemistry.chemical_compound Pigment 0404 agricultural biotechnology food medicine Water content Biological Products 030109 nutrition & dietetics Chromatography biology Pigmentation Hibiscus sabdariffa 04 agricultural and veterinary sciences General Medicine Hibiscus biology.organism_classification 040401 food science chemistry Anthocyanin visual_art visual_art.visual_art_medium Food Science Half-Life |
| Zdroj: | Food chemistry. 241 |
| ISSN: | 1873-7072 |
| Popis: | Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2). Particles (77-83% moisture content) were conditioned in acidified solution at 5, 15 and 25°C, absence of light, and evaluated for anthocyanins and color for 50-days. The median diameter (D50) of the particles ranged from 78 to 1100μm and encapsulation efficiency ranged from 67.9 to 93.9%. The encapsulation caused higher temperature stability compared with the free extract. The half-life (t1/2) values of the particles ranged from 7 (25°C) to 180days (5°C) for anthocyanins and from 25 (25°C) to 462days (5°C) for Chroma value. The IG increased the stability of HE anthocyanin. Both the dripping-extrusion and the atomization have shown to be feasible techniques. |
| Databáze: | OpenAIRE |
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