Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

Abstract

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study

“…No methoxy (for methyl esters) or alkoxy characteristic carbons (60-70 ppm) were on the spectrum. e 1 H and 13 C spectrum of Fraction F-II revealed the presence of triacylglyceride, which was proven by the characteristic two doublets of doublets (glycerine methylene protons), as well as the multiplet of methine (>CH(O)).…”

“…Cereal products made from this variety of corn may be characterized not only by an interesting colour, but also by a high content of nutrients and bioactive elements [12]. Encapsulated powders of blue corn extract could be natural food colorants with antioxidant properties [13].…”

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

“…Microencapsulation is a methodology widely studied for the stabilization of valuable compounds extracted from natural resources (e.g., agroindustry wastes) such as vitamins, pigments, flavors, and antioxidants, and their release into food products [ 9 , 10 , 11 , 12 , 13 ]. The microencapsulation process consists of the production of structures, in most cases particles, in which the bioactive compound in the solid, liquid, or gas phase (the core material) is entrapped in one or more classes of wall materials that form a protective barrier [ 8 ].…”

Chondroprotective effects of purple corn anthocyanins on advanced glycation end products induction through suppression of NF-κB and MAPK signaling

“…The results of the analysis of anthocyanin content in this study are in agreement with previous studies which indicate that the major anthocyanins found in purple corn extract are cyanidin-3-glucoside (C3G), pelargonidin-3-glucoside (Pg-3-glc) and peonidin-3-O-glucoside (P3G) 32 – 35 . The two unknowns on the HPLC chromatogram, based on references in previous studies 31 , 36 , 37 in which the same column and the HPLC method were used, are probably pelargonidin-3-(6″-malonylglucoside) and peonidin-3-(6″-malonylglucoside) according to the retention time.…”