Portal de Periódicos da CAPES

Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules

2019; Elsevier BV; Volume: 294; Linguagem: Inglês

10.1016/j.foodchem.2019.05.086

1873-7072

Orranuch Norkaew, Pasin Thitisut, Sugunya Mahatheeranont, Benjaporn Pawin, Phumon Sookwong, Sittidet Yodpitak, Anusorn Lungkaphin,

Proteins in Food Systems

Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.