Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113570. doi: 10.1016/j.foodres.2023.113570. Epub 2023 Oct 10.
Microparticles (MLP) containing red hibiscus flower (Hibiscus rosa-sinensis) anthocyanins were produced by spray chilling, and characterized for physicochemical parameters, accelerated stability, and gastrointestinal release profile. Fully hydrogenated palm oil and cocoa butter were used as wall materials, at a lipid blend to hibiscus extract ratio of 70:30 (w/w). The lipid blends containing fully hydrogenated palm oil (FHPO) and cocoa butter (CB) were produced by ultrasound-assisted technique in the following FHPO to CB ratios: 100:0 (Control), 75:25, 50:50, 60:40, and 40:60. Increasing the cocoa butter content reduced the melting temperature and increased the unstable polymorphic behavior of the microparticles, resulting in amorphous characteristics. The microparticles exhibited higher viscosity, more agglomerates, and holes on the surface, and greater diameters. Characteristic peaks corresponding to the hibiscus extract were observed in the infrared spectra of the spray-chilled microparticles, indicating that the microencapsulation did not affect the anthocyanins. The antioxidant capacity of the red hibiscus anthocyanins ranged from 75 % to 79 %, with the best result observed for the treatment MLP_75:25. Higher antioxidant activities were observed for the lipid blends containing lower cocoa butter concentrations. Concerning the release profile of anthocyanins, the simulated GI digestion in vitro showed reduced release in the gastric tract and more intense release in the intestinal tract for an effective absorption of the antioxidant compounds in the small intestine. Furthermore, the treatment MLP_75:25 showed the highest encapsulation retention and lower total color difference in the accelerated stability study. Overall, the microparticles from all treatments were light-sensitive and thermosensitive at 35 °C. Thus, it is recommended to store the particles in a dark environment at temperatures below 35 °C for an effective use of the microparticles as natural food colorants.
采用喷雾冷却法制备了含有红花（Hibiscus rosa-sinensis）花色苷的微球（MLP），并对其理化参数、加速稳定性和胃肠道释放特性进行了表征。全氢化棕榈油和可可脂被用作壁材，脂质混合物与红花提取物的比例为 70:30（w/w）。脂质混合物是通过超声辅助技术在以下全氢化棕榈油与可可脂的比例下制备的：100:0（对照）、75:25、50:50、60:40 和 40:60。随着可可脂含量的增加，降低了微球的熔融温度并增加了其不稳定的多晶型行为，导致了非晶态特征。微球表现出更高的粘度、更多的团聚体和表面上的孔以及更大的直径。在喷雾冷却微球的红外光谱中观察到与红花提取物相对应的特征峰，表明微胶囊化没有影响花色苷。红花花色苷的抗氧化能力在 75%-79%之间，其中处理 MLP_75:25 的效果最好。含有较低可可脂浓度的脂质混合物具有更高的抗氧化活性。关于花色苷的释放特性，体外模拟 GI 消化表明，在胃中花色苷的释放减少，而在肠道中花色苷的释放增强，从而在小肠中有效吸收抗氧化化合物。此外，在加速稳定性研究中，处理 MLP_75:25 表现出最高的包封保留率和更低的总色差。总的来说，所有处理的微球在 35°C 时对光和热敏感。因此，建议将颗粒储存在黑暗环境中，温度低于 35°C，以有效使用微球作为天然食用色素。
