Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions.

This study involves microencapsulation of anthocyanin extract (AC) from red raspberry using a freeze drying technique involving ultrasonication of soy protein isolate (SPI), gum arabic (AG), and their combination. Analyses included microcapsule properties, encapsulation efficiency, antioxidant capacity using the DPPH assay, Fourier-transform infrared spectroscopy (FTIR), color, thermal stability, stability during storage, morphology, and simulated gastrointestinal conditions. Encapsulation efficiency (EE) ranged from 93.05% to 98.87% for all microcapsules. The morphology of microcapsules by scanning electron microscopy (SEM) indicated a broken glass shape, with mean size of microcapsules ranging from 21.07 ± 2.71 μm to 48.19 ± 2.33 μm using Mastersizer analyzer. A good relationship obtained between zeta potential (ZP) and FTIR spectrum indicated that there is a chemical cross linking interaction between wall material and core material. All microcapsules enhanced the thermal stability of AC in the temperature range 80-114 °C. Furthermore, AC retention (up to 48%) during storage at 37 °C for 60 days revealed that treatment H combination of SPI and AG was best. In addition, SPI and AG combination presented good release behavior under simulated gastrointestinal conditions compared with unencapsulated anthocyanin.