Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

By Xuran Cai, Xianfeng Du, Daomei Cui, Xiaona Wang, Zhikai Yang, Guilan Zhu. Food Hydrocolloids, 2019

205 citations recorded by the source corpus.

Abstract The study was to improve the stability of blueberry anthocyanins (ANS) by encapsulating it with carboxymethyl starch (CMS)/xanthan gum (XG) combinations of five ratios (CMS/XG: 30/1, 60/1, 90/1, 120/1, 150/1, w/w). The results revealed that all the microcapsules presented high encapsulation efficiency. Fluorescence microscopy showed that ANS distributed homogenously through CMS/XG combinations, and the microcapsules revealed red-purple color. Thermogravimetric analysis (TGA) demonstrated that CMS/XG combinations working as wall materials increased the thermal stability of ANS. The cross-linking interactions between the CMS/XG combinations and ANS were confirmed by FTIR and 13C solid-state NMR. Microcapsules created with an CMS/XG ratio of 30/1 provided superior antioxidant stability. Furthermore, the storage stability results showed that the stability of ANS was increased to 76.11% after the 30-day storage (37 °C) through CMS/XG. The in vitro release experiments revealed that the ANS were majorly retained inside CMS/XG-ANS microcapsules in the stomach, and released in the intestine. CMS/XG combinations microencapsulation can be a suitable method for stabilizing blueberry anthocyanins.

Subfields: Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/7d9a645c6953c2436cfdfa3b8ad3c7c17887b6a6