Barba-Ostria Carlos, Gonzalez-Pastor Rebeca, Castillo-Solís Fabián, Carrera-Pacheco Saskya E, Lopez Orestes, Zúñiga-Miranda Johana, Debut Alexis, Guamán Linda P
Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales COCIBA, Universidad San Francisco de Quito, Quito 170901, Ecuador.
Escuela de Medicina, Colegio de Ciencias de la Salud, Universidad San Francisco de Quito, Quito 170901, Ecuador.
Molecules. 2024 Nov 21;29(23):5504. doi: 10.3390/molecules29235504.
Anthocyanins, widely recognized for their antioxidant properties and potential health benefits, are highly susceptible to degradation due to environmental factors such as light, temperature, and pH leading to reduced bioavailability and efficacy. Microencapsulation, which involves entrapment in a matrix to enhance stability and bioavailability. This study aims to investigate the bioactive properties of microencapsulated anthocyanins derived from (Andean blueberry) and (Andean blackberry). The extracts from and were microencapsulated using maltodextrin as the carrier agent due to its film-forming properties and effectiveness in stabilizing sensitive compounds through a spray-drying process. The microcapsules were characterized using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) to assess their chemical and morphological properties. The biological activities of these microencapsulated anthocyanins were evaluated using in vitro assays for their antibacterial, antioxidant, and anti-inflammatory effects. The results indicated enhanced bioactivity of the microencapsulated anthocyanins, suggesting their potential use in developing functional foods and pharmaceuticals. This study provides valuable insights into the effectiveness of microencapsulation in preserving anthocyanins' functional properties and enhancing their health-promoting effects, highlighting the potential for application in the food and pharmaceutical industries.
花青素因其抗氧化特性和潜在的健康益处而被广泛认可，但由于光照、温度和pH值等环境因素，它们极易降解，从而导致生物利用度和功效降低。微胶囊化是指将其包裹在基质中以提高稳定性和生物利用度。本研究旨在探究源自（安第斯蓝莓）和（安第斯黑莓）的微胶囊化花青素的生物活性特性。由于麦芽糊精具有成膜特性且能通过喷雾干燥过程有效稳定敏感化合物，因此使用麦芽糊精作为载体对和的提取物进行微胶囊化。使用傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）对微胶囊进行表征，以评估其化学和形态学特性。使用体外试验评估这些微胶囊化花青素的抗菌、抗氧化和抗炎作用的生物活性。结果表明微胶囊化花青素的生物活性增强，表明它们在开发功能性食品和药品方面具有潜在用途。本研究为微胶囊化在保留花青素功能特性和增强其健康促进作用方面的有效性提供了有价值的见解，突出了其在食品和制药行业的应用潜力。
