Stoica Florina, Condurache Nina Nicoleta, Horincar Georgiana, Constantin Oana Emilia, Turturică Mihaela, Stănciuc Nicoleta, Aprodu Iuliana, Croitoru Constantin, Râpeanu Gabriela
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania.
Antioxidants (Basel). 2022 May 25;11(6):1048. doi: 10.3390/antiox11061048.
The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.
本研究的目的是将红洋葱皮中的花青素包封到不同的生物聚合物基质中，以此开发具有多功能活性的粉末。通过凝胶化和冷冻干燥技术相结合的方法获得了两种不同变体的粉末，并对其进行了包封效率、抗氧化活性、植物化学成分和颜色表征。还考察了储存期间的稳定性以及花青素在体外模拟消化中的生物利用度。粉末V2的多糖浓度高于V1，其包封效率更高（90.53±0.29%），且在储存期间稳定性良好。两种变体都含有高含量的植物化学成分和抗氧化活性。体外研究证明，较高的多糖浓度能为花青素提供最佳保护。因此，实现了花青素在肠道介质中的控释。将包封效率最高的粉末添加到饼干中，随后进行植物化学成分表征以评估其潜在附加值。添加微粒改善了抗氧化活性等功能特性，表明其适用于烘焙产品的开发。所获结果可能会给消费者带来潜在益处，消费者能够从食品中提高的生物活性成分中受益，对健康有显著益处。
