Department of Food, Agricultural, and Biological Engineering, Ohio State University, Columbus, OH, United States.
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States.
Food Res Int. 2018 May;107:414-422. doi: 10.1016/j.foodres.2018.02.035. Epub 2018 Feb 16.
Purple corn (PC) and blueberry (BB) extracts were encapsulated in alginate-pectin hydrogel particles to protect anthocyanins (ACNs) from degradation. Combinations of alginate to pectin ratios at 82 to 18% and 43 to 57% and total gum concentrations (TGC) at 2.2% and 2.8% TGC were prepared to encapsulate both PC and BB ACN. The alginate-pectin hydrogel particles containing PC or BB extracts were produced by dripping solution into pH 1.2 buffer. Blueberry extract encapsulation efficiency was significantly higher than that of purple corn extract due to ACN chemical structure differences and the compatibility between the ACN structures and alginate-pectin hydrogel structure at the low pH environment. Effect of initial ACN concentration in droplets, particle shape, alginate to pectin ratio, TGC, ACN source, and curing bath conditions on encapsulation efficiency after curing (EE) was investigated. The initial ACN concentration and particle shape didn't influence the EE, while the alginate to pectin ratio, TGC, ACN source and the pH of the curing bath showed significant effect on the EE. The EE was improved from 26% to 65% for PC ACN and from 48% to 116% for BB ACN by augmenting curing bath with ACN at various concentrations. The ACN retention during storage (AR) in hydrogel particles stored in pH 3.0 buffer was improved at low temperature and high particle weight to solution volume ratio. Higher amount of ACN was retained in the hydrogel particles when spherical particles were used. Encapsulation in hydrogel particles significantly reduced the anthocyanin photodegradation upon exposure to fluorescence light. The degradation of ACN was described with a first-order kinetics with half-life values of 630 h for encapsulated PC ACN and 58 h for PC ACN aqueous solution. Hydrogel production and subsequent storage conditions can be optimized to increase the anthocyanin delivered to human body using the low pH beverages such as fruit juices as a delivery vehicle.
紫玉米（PC）和蓝莓（BB）提取物被包封在藻酸盐-果胶水凝胶颗粒中，以防止花色苷（ACNs）降解。制备了藻酸盐与果胶比例分别为 82 比 18%和 43 比 57%以及总胶浓度（TGC）为 2.2%和 2.8%TGC 的组合，以包封 PC 和 BB ACN。含有 PC 或 BB 提取物的藻酸盐-果胶水凝胶颗粒通过将溶液滴入 pH 1.2 缓冲液中而产生。由于 ACN 化学结构的差异以及在低 pH 环境下 ACN 结构与藻酸盐-果胶水凝胶结构的相容性，蓝莓提取物的包封效率明显高于紫玉米提取物。研究了初始 ACN 浓度在液滴中的影响、颗粒形状、藻酸盐与果胶的比例、TGC、ACN 来源和固化浴条件对固化后包封效率（EE）的影响。初始 ACN 浓度和颗粒形状对 EE 没有影响，而藻酸盐与果胶的比例、TGC、ACN 来源和固化浴的 pH 值对 EE 有显著影响。通过在不同浓度的固化浴中添加 ACN，PC ACN 的 EE 从 26%提高到 65%，BB ACN 的 EE 从 48%提高到 116%。在 pH 3.0 缓冲液中储存时，在低温和高颗粒重量与溶液体积比下，水凝胶颗粒中 ACN 的保留率（AR）得到提高。当使用球形颗粒时，更多的 ACN 保留在水凝胶颗粒中。在荧光灯下暴露时，水凝胶颗粒中的 ACN 光降解显著减少。ACN 的降解可以用一级动力学描述，包封的 PC ACN 的半衰期值为 630 小时，PC ACN 水溶液的半衰期值为 58 小时。可以优化水凝胶的生产和随后的储存条件，以增加使用低 pH 饮料（如果汁）作为输送载体向人体输送的花色苷。
