Tarone Adriana Gadioli, Cazarin Cinthia Baú Betim, Marostica Junior Mario Roberto
School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil.
School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2020 Jul;133:109092. doi: 10.1016/j.foodres.2020.109092. Epub 2020 Feb 11.
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.
花青素是一种属于类黄酮类的生物活性化合物，通过植物性食物存在于人类营养中。由于其抗氧化特性，文献报道了与食用花青素相关的多种健康益处。花青素的颜色稳定性和性质受到pH值、溶剂、温度和其他环境条件的强烈影响。此外，花青素在上消化道中的停留时间不足导致部分吸收，这需要改善。这些事实促使研究人员研究能使降解最小化的新加工形式。微胶囊化是稳定花青素提取物并使其以更稳定的形式添加到食品中的一种有前景的方法。微胶囊仍可通过改善覆盖肠上皮的黏液中的生物黏附特性来延长胃肠道保留时间。尽管有高效且新兴的技术，但花青素微胶囊化对食品工业来说仍是一项挑战。这项工作的目的是概述花青素的结构、吸收和保护，并展示主要的传统和新兴微胶囊化方法及其优缺点。
