Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.). (15th October 2022)

• Record Type: Journal Article
• Authors: Norcino, Laís Bruno; Mendes, Juliana Farinassi; Figueiredo, Jayne de Abreu; Oliveira, Natália Leite; Botrel, Diego Alvarenga; Mattoso, Luiz Henrique Capparelli
• Is Part Of: Food chemistry. Volume 391(2022)
• Publication Date: 2022-10-15
• Subjects: Ultrasonic gelation -- Anthocyanins -- Sodium alginate -- Pectin -- Grape peel extract; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133256
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: An anthocyanin-rich grape extract was encapsulated by ultrasonic gelation. Emulsification was combined with ionic gelation to improve anthocyanin retention. The release of anthocyanins during digestion was improved by the combined approach. Alginate combined with emulsification had high bioaccessibility of anthocyanins. Abstract: The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.