Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles. (May 2018)

• Record Type: Journal Article
• Authors: Fredes, Carolina; Osorio, María Jesús; Parada, Javier; Robert, Paz
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 91(2018)
• Page Start: 549
• Page End: 556
• Publication Date: 2018-05
• Subjects: Delphinidin-3-sambubioside-5-glucoside -- Encapsulation efficiency -- Inulin -- Sodium alginate -- Spray-drying; ALG sodium alginate -- aw water activity -- BA bioaccessibility -- cy-3-glu cyanidin-3-glucoside -- cy-3-sa cyanidin-3-sambubioside -- cy-3-sa-5-glu cyanidin-3-sambubioside-5-glucoside -- cy-3, 5-diglu cyanidin-3, 5-diglucoside -- del-3-sa-5-glu delphinidin-3-sambubioside-5-glucoside -- del-3, 5-diglu delphinidin-3, 5-diglucoside -- del-3-glu delphinidin-3-glucoside -- del-3-sa delphinidin-3-sambubioside -- EA encapsulating agent -- EE encapsulation efficiency -- GI gastrointestinal -- HPLC-DAD high-performance liquid chromatography–photo diode array detector -- IN inulin -- MJ maqui juice -- RSM response surface methodology -- TA total anthocyanins -- SEM scanning electron microscopy; Delphinidin-3-sambubioside-5-glucoside (PubChem CID: 44256891) -- Delphinidin-3, 5-diglucoside (PubChem CID: 10100906) -- Cyanidin-3-sambubioside-5-glucoside (PubChem CID: 44256731) -- Cyanidin-3, 5-diglucoside (PubChem CID: 441688) -- Delphinidin-3-sambubioside (PubChem CID: 44256884) -- Delphinidin-3-glucoside (PubChem CID: 443650) -- Cyanidin-3-sambubioside (PubChem CID: 6602304) -- Cyanidin-3-glucoside (PubChem CID: 92131208); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.090
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The microencapsulation of maqui juice by spray-drying was studied as a strategy to protect anthocyanins in new value-added formulations. The objective of this research was to study the influence of each maqui-anthocyanin and encapsulating agent (inulin or sodium alginate) on the anthocyanin encapsulation efficiency, the stability during storage (160 days at 60 °C) and the bioaccessibility in in vitro digestion model. The highest encapsulation efficiency of anthocyanins (65.6–78.6%) was obtained with inulin. The chemical structure of anthocyanins also influenced the encapsulation efficiency; the highest was 78.6% for delphinidin-3-sambubioside-5-glucoside in maqui juice-inulin, and 51.2% for cyanidin-3-glucoside in maqui juice-alginate. For both maqui juice-inulin and maqui juice-alginate microparticles, the half-life values of delphinidin-3-sambubioside (198 days), delphinidin-3-glucoside (173–182 days) and cyanidin-3-glucoside (154-133 days) showed the lowest stability of 3- O -glycosylated anthocyanins. The bioaccessibility of anthocyanins of the maqui juice microparticles was 10% higher than maqui juice. Highlights: 3, 5- O -diglycosylated anthocyanins had the highest stability at accelerated storage conditions. The stability of anthocyanins showed different behaviors in in vitro digestion model. The microencapsulation of maqui juice increase in a 10% the bioaccesibility of anthocyanins.