Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Food Chem. 2018 Oct 30;264:342-349. doi: 10.1016/j.foodchem.2018.05.018. Epub 2018 May 3.
Our objective was to develop a robust system for anthocyanin-based color intensification, with high-encapsulation capacity and improved stability of the encapsulated natural colorant. Catechin was used to modulate the copigmentation and encapsulation of anthocyanins in counter-ionic polyelectrolyte complexes (PECs) composed of chondroitin sulfate and chitosan. Results showed that catechin copigmentation significantly intensified red color of formulations both with and without encapsulation in PECs and improved the anthocyanin encapsulation efficiency by forming additional dense network through hydrogen bonding. A series of stability assays revealed that anthocyanin stabilizing effect of system depended on the formulated pH and adding order of catechin. The strongest retaining capacity of anthocyanin was observed when catechin was copigmented with anthocyanin directly in PECs at pH 3.3, while the coated layer of catechin covered on PECs would be more effective at pH 4.0 and 5.0. Furthermore, we demonstrated that this delivery system works for anthocyanins from different sources.
我们的目标是开发一种基于花色苷的颜色强化的稳健系统，该系统具有高包封容量和改善的包封天然食用色素的稳定性。儿茶素用于调节由硫酸软骨素和壳聚糖组成的反离子聚电解质复合物 (PEC) 中花色苷的共色和包封。结果表明，儿茶素共色显著增强了 PEC 中包封和未包封配方的红色，并通过氢键形成额外的致密网络，提高了花色苷的包封效率。一系列稳定性试验表明，该系统对花色苷的稳定作用取决于配方的 pH 值和儿茶素的添加顺序。当儿茶素在 pH 3.3 时直接在 PEC 中与花色苷共色时，观察到花色苷的保留能力最强，而在 pH 4.0 和 5.0 时覆盖在 PEC 上的儿茶素涂层则更为有效。此外，我们证明该递送系统适用于来自不同来源的花色苷。
