Bustamante-Bernedo Milagros Sofia, Félix Lizbet León, Huamán-Castilla Nils Leander, Ponce Silvia, Pacheco-Salazar David G
Laboratorio de Películas Delgadas y Nanomateriales, Escuela Profesional de Física, Universidad Nacional de San Agustín de Arequipa, Av. Independencia s/n, Arequipa, Peru.
Grupo de Investigación en Nanomateriales Aplicados, Instituto de Investigación Científica (IDIC), Universidad de Lima, Av. Javier Prado Este, 4600 Surco, Lima 33, Peru.
Int J Biol Macromol. 2025 Jul;318(Pt 1):144937. doi: 10.1016/j.ijbiomac.2025.144937. Epub 2025 Jun 4.
The development of pH-sensitive microcapsules based on natural antioxidants from Peruvian purple corn (Zea mays L.) cob was successfully achieved using various wall materials, including maltodextrin, gum arabic, and soy protein isolate, via spray drying. The proportions of wall materials were optimized using a mixed simplex-centroid design, resulting in a microencapsulation efficiency of 95-98 %. The total polyphenol content was 2-3 mg of gallic acid equivalents per g of microcapsules, while the anthocyanin content was 2-3 mg/g of microcapsules. The physicochemical properties of the resulting microencapsulated anthocyanin-rich powders (MAP) were evaluated at different intervals (0 and 48 h) and pH levels (4, 7, and 10). The microcapsules exhibited remarkable color stability (∆E* < 1) at pH 4 and 7 over 48 h, with minimal variations in the a* values across pH levels, demonstrating their capacity to retain the characteristic red hue of anthocyanin over time and across varying pH conditions. A structural X-ray diffraction (XRD) analysis showed a semicrystalline structure in all formulations. Fourier-transform infrared (FTIR) analysis revealed that the anthocyanin extract interacted with the wall materials through hydrogen bonding and hydrophobic interactions. The morphological analysis by scanning electron microscopy (SEM) showed that microcapsules with equal proportions of encapsulating agents exhibited fewer surface irregularities than those made with single-wall materials. These results underscore the stability of microcapsules, highlighting their potential as natural antioxidants for applications in the food industry and intelligent packaging.
通过喷雾干燥，成功地利用包括麦芽糊精、阿拉伯胶和大豆分离蛋白在内的各种壁材，开发出了基于秘鲁紫玉米（Zea mays L.）穗轴天然抗氧化剂的pH敏感微胶囊。使用混合单纯形重心设计优化壁材比例，微胶囊化效率达到95 - 98%。每克微胶囊中总多酚含量为2 - 3毫克没食子酸当量，而花青素含量为2 - 3毫克/克微胶囊。在不同时间间隔（0和48小时）和pH值水平（4、7和10）下评估所得微胶囊化富含花青素粉末（MAP）的理化性质。微胶囊在pH值为4和7时，48小时内表现出显著的颜色稳定性（∆E* < 1），在不同pH值水平下a*值变化极小，表明它们能够在不同时间和不同pH条件下保持花青素特有的红色调。结构X射线衍射（XRD）分析表明所有配方均具有半结晶结构。傅里叶变换红外（FTIR）分析表明花青素提取物通过氢键和疏水相互作用与壁材相互作用。扫描电子显微镜（SEM）的形态分析表明，具有等量包封剂的微胶囊比单壁材微胶囊表面不规则性更少。这些结果强调了微胶囊的稳定性，突出了它们作为天然抗氧化剂在食品工业和智能包装中的应用潜力。
