Deng Wei, Li Xiaoyi, Ren Guoqiu, Bu Qingmei, Ruan Yanye, Feng Ying, Li Bin
Food College, Shenyang Agricultural University, Shenyang 110866, China.
College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China.
Foods. 2023 Jun 16;12(12):2393. doi: 10.3390/foods12122393.
Purple corn anthocyanins are important natural colourants with cheap prices and rich bioactivities. However, their stability is limited. Microencapsulation is an effective way to improve anthocyanin stability and the influence of the type of wall material on the stability of encapsulated anthocyanin is very important. In this study, maltodextrin (MD) and its combination with whey protein isolate (WPI) or gum arabic (GA) were utilised as wall materials to obtain encapsulated purple corn anthocyanins (PCAs) (MD-PCA, MD-WPI-PCA, MD-GA-PCA) using spray drying. The effect of the amount of the wall material was determined by encapsulation efficiency, anthocyanin content, and colour. On this basis, the effects of the types of wall materials on the physicochemical characteristics, storage, and digestion stabilities of encapsulated PCA, as well as their stabilities in chewing tablets, were investigated. The highest encapsulation efficiency, suitable colour, and anthocyanin content were obtained with the mass ratios 1:1 PCA to MD, 2:3 PCA to MD-GA, and 1:1 PCA to MD-WPI. Microencapsulation increased PCA storage and digestion stabilities. All three types of PCA microcapsules had low water content and hygroscopicity and good water solubility. MD-PCA had the strongest stability when stored at 25 °C; MD-GA-PCA-when stored at 40 °C, or in the presence of 5000 Lux light illumination; MD-WPI-PCA-when stored in 75% relative humidity or during gastric-intestinal digestion, but its resistance to 40 °C temperature and light illumination was lower than those for the two others. When used in chewing tablets, MD encapsulation was most stable in the presence of Ca, V, or Fe and improved PCA digestion stability. In conclusion, MD is a good choice for PCA encapsulation in regular conditions. MD-GA and MD-WPI can be used when considering high storage temperature (or light illumination) and high humidity (or for high digestion stability), respectively. The results of this study provide a reference for the storage and application of PCA.
紫玉米花青素是重要的天然色素，价格低廉且具有丰富的生物活性。然而，它们的稳定性有限。微胶囊化是提高花青素稳定性的有效方法，壁材类型对包封花青素稳定性的影响非常重要。在本研究中，利用麦芽糊精（MD）及其与乳清蛋白分离物（WPI）或阿拉伯胶（GA）的组合作为壁材，通过喷雾干燥获得包封的紫玉米花青素（PCA）（MD-PCA、MD-WPI-PCA、MD-GA-PCA）。通过包封效率、花青素含量和颜色来确定壁材用量的影响。在此基础上，研究了壁材类型对包封PCA的理化特性、储存和消化稳定性以及它们在咀嚼片中的稳定性的影响。当PCA与MD的质量比为1:1、PCA与MD-GA的质量比为2:3、PCA与MD-WPI的质量比为1:1时，获得了最高的包封效率、合适的颜色和花青素含量。微胶囊化提高了PCA的储存和消化稳定性。所有三种类型的PCA微胶囊含水量和吸湿性低，且具有良好的水溶性。MD-PCA在25℃储存时稳定性最强；MD-GA-PCA在40℃储存或在5000勒克斯光照下稳定性最强；MD-WPI-PCA在75%相对湿度下储存或在胃肠道消化过程中稳定性最强，但其对40℃温度和光照的耐受性低于其他两种。当用于咀嚼片时，MD包封在存在钙、钒或铁的情况下最稳定，并提高了PCA的消化稳定性。总之，在常规条件下，MD是PCA包封的良好选择。当考虑高储存温度（或光照）和高湿度（或高消化稳定性）时，可分别使用MD-GA和MD-WPI。本研究结果为PCA的储存和应用提供了参考。
