A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices

Oancea, Ana Maria S.; Aprodu, Iuliana; Ghinea, Ioana Otilia; Barbu, Vasilica; Ioniță, Elena; Bahrim, Gabriela; Râpeanu, Gabriela; Stănciuc, Nicoleta

doi:10.1016/j.jfoodeng.2017.04.033

Cited by 43 publications

(23 citation statements)

References 42 publications

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“…In vitro digestibility was performed by using a method described by Oancea et al [ 50 ]. Briefly, 1 g of muffins (S2 and S3) was mixed with Tris-HCl buffer (10 mM, pH 7.7).…”

Section: Methodsmentioning

confidence: 99%

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

et al. 2018

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Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour.

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“…In vitro digestibility was performed by using a method described by Oancea et al [ 50 ]. Briefly, 1 g of muffins (S2 and S3) was mixed with Tris-HCl buffer (10 mM, pH 7.7).…”

Section: Methodsmentioning

confidence: 99%

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

et al. 2018

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“…Higher values of (99.65±0.08) and (94.10±0.61) % of EE were reported by Stănciuc et al ( 24 ) for anthocyanins extracted from grape peels and encapsulated in WPI and acacia gum and pectin, respectively. Oancea et al ( 21 ) encapsulated anthocyanin extract from sour cherry skins in β-lactoglobulin in its native, heat-treated and cross-linked states and reported lower EE values of (54.14±0.67), (44.79±0.90) and (64.69±0.24) %, respectively. Akhavan Mahdavi et al ( 17 ) encapsulated anthocyanins from barberry ( Berberis vulgaris ) extract in a combination of gum Arabic and maltodextrin, maltodextrin and gelatin and maltodextrin alone by spray drying.…”

Section: Resultsmentioning

confidence: 99%

“…The method involves the measurement of total anthocyanin (TAC) and surface anthocyanin (SAC) content in the microencapsulated powder, as described by Oancea et al ( 21 ). Quantification was carried out using the pH differential method described by AOAC Official Method 2005.02 ( 23 ).…”

Section: Methodsmentioning

confidence: 99%

“…The procedure for in vitro digestibility was a modification of that described by Peixoto et al ( 34 ) and Oancea et al . ( 21 ). The method involves a two-step digestion pattern evaluation: the first one in simulated gastric fluid, which consists of porcine pepsin (40 mg/mL in 0.1 M HCl) for 2 h and the second one in simulated intestinal fluid consisting of pancreatin (2 mg/mL) in KH 2 PO 4 (0.05 M) at pH=7.5.…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, the microencapsulation involves a coating process, the isolation and the controlled release of bioactive compounds in a new functional food formula. Many methods have been used for the encapsulation of anthocyanins: spray drying of barberry anthocyanins in combinations with gum Arabic, maltodextrin and gelatine ( 17 , 18 ), phenolic compounds from Violeta red grape cultivar encapsulated in soy protein, whey protein and maltodextrin ( 19 ), resveratrol encapsulated in β-glucans and soy lecithin with particles from gas-saturated solutions (PGSS) drying method ( 20 ), and encapsulation of anthocyanins from sour cherries using β-lactoglobulin by freeze drying ( 21 ).…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

Mihalcea

Barbu

Enachi

et al. 2020

Food technol. biotechnol. (Online)

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The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate- chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fraction (expressed as cyanidin-3-O-glucoside equivalent) of (1.4±0.2) mg/g, while the total polyphenolic (expressed as gallic acid equivalents) and flavonoid (expressed as catechin equivalents) mass fractions were (3.3±0.6) and (1.6±0.5) mg/g, respectively. The confocal laser microscopy revealed the presence of the flavonoid pigments wrapped inside the matrix, whereas the anthocyanins were grouped into large and compact clusters. The microencapsulated powder was used for jelly formulation. The new food formulations have a satisfactory anthocyanin mass fraction ranging from (0.03±0.01) to (0.12±0.02) mg/g, while no significant differences were observed in flavonoid content. All the value-added jelly showed appreciable antioxidant activity. The in vitro digestibility results confirm a slow release of anthocyanins from the food matrices during simulated gastric digestion and a significant release of the bioactive compounds into the gut. The addition of microencapsulated powder caused a significant decrease in firmness, cohesiveness and springiness, leading to the destabilization of the gel structure, while reducing the attraction forces between the matrix components. The sensorial analysis indicated that the panellists preferred the sample with grape juice the most.

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Advances in the Application of Food Proteins and Enzymes

Jhan

Jan²,

Gani

et al. 2021

Food Biopolymers: Structural, Functional and Nutraceutical Properties

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A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices

Cited by 43 publications

References 42 publications

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

Advances in the Application of Food Proteins and Enzymes

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