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Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling

2020; Elsevier BV; Volume: 114; Linguagem: Inglês

10.1016/j.foodhyd.2020.106563

1873-7137

Thiécla Katiane Osvaldt Rosales, Magner Pessoa da Silva, Felipe Rebello Lourenço, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi,

Proteins in Food Systems

Anthocyanins are natural pigments with important biological properties in humans. However, there are limitations to anthocyanins' technological use due to chemical instability. It precludes the use as food additives and also decreases human bioavailability due to gut microbiota modification, showing it is necessary to protect anthocyanins through encapsulation strategies. The objective of this work was to develop nanoparticles based on pectin and lysozyme self-assembling for the encapsulation of anthocyanin-enriched extracts from blackberries (Rubus spp.). The primary anthocyanin identified in the extract was cyanidin-3-O-glucoside (90%) and the nanoparticles' formulation parameters were optimized by response surface methodology. The main results showed a nanocomposite with 198.5 nm, 0.18-polydispersity index, and zeta potential −16.7 mV, with an encapsulation efficiency of 73% and a loading capacity of 15%. The particles were stable in different pH ranges according to the size and zeta potential measurements. The interaction between the compounds was evidenced by thermogravimetric analysis, differential scanning calorimetry and Fourier infrared spectral analysis, indicating that the pectin was found on the surface of the nanoparticles. Scanning microscopy analyses revealed invariably spherical morphology. Therefore, the elaborated nanoparticles constitute a viable alternative for the creation of new food additives, or to enrichment foods with bioactive compounds or even to develop new food supplements.