Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations

Summary Polyphenolic extract from lime waste and hesperidin were encapsulated to reduce the bitter taste of flavonoid glycosides, mitigate destruction of nutrients during heat process and increase the nutrition value of orange juice. The properties of polyphenolic extract of lime waste, encapsules, the physicochemical and the sensory factors of enriched orange juice during storage were measured. The value of yield of the process (Y) and encapsulation efficiency (EE) was obtained within the range of 85–90% and 59–71%, respectively. The particle size of samples was reported within the range of 27–41 μm. The physicochemical properties in treatments follow the same pattern when compared with the control sample in 60‐day storage. In the sensory assessment, encapsulated formulas were considered to have the best treatment. If the hesperidin was not encapsulated, 80% of it would have been destroyed during pasteurisation, while when encapsulated, only 18.8–33.18% of hesperidin was destroyed.

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“…According to the method mentioned before, the TPC of solutions were measured. Then, EE was calculated by the following equation: (Zhao et al ., ).

\begin{matrix} Encapsulation efficiency = [\frac{Total actual polyphenolic compound - Total superficial polyphenolic compound}{Total initial polyphenolic compound}] \times 100 \end{matrix}

…”

Section: Methodsmentioning

confidence: 97%

“…According to the method mentioned before, the TPC of solutions were measured. Then, EE was calculated by the following equation: (Zhao et al, 2017).…”

Section: Encapsule Properties and Characterisationmentioning

confidence: 99%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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“…In particular, anthocyanins are responsible for the colors of many fruits and vegetables and have been widely recognized as powerful antioxidants. Additionally, these diet-based compounds have been confirmed to possess anti-inflammatory, anti-carcinogenic, anti-mutagenic and chemopreventive effects in various in vitro animal studies and clinical experiments [2,3]. Several studies reported that dietary polyphenolics, including anthocyanins from berries, displayed potent antidiabetic effects, thus representing a promising source of functional foods with antidiabetic properties [4,5].…”

Section: Introductionmentioning

confidence: 99%

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

et al. 2020

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Cornus mas was used in this study as a rich source of health-promoting bioactives. The cornelian cherries were used to extract the polyphenols and anthocyanins. The chromatographic profile of the Cornus mas fruit extract revealed the presence of several anthocyanins, mainly delphinidin, cyanidin and pelargonidin glycosides. The extract was co-microencapsulated with Lactobacillus casei ssp. paracasei in a unique combination of whey protein isolates, inulin and chitosan by freeze-drying, with an encapsulation efficiency of 89.16 ± 1.23% for anthocyanins and 80.33 ± 0.44% for lactic acid bacteria. The pink-red colored powder showed a total anthocyanins content of 19.86 ± 1.18 mg cyanidin-3-glucoside/g dry weight (DW), yielding an antioxidant activity of 54.43 ± 0.73 mMol Trolox/g DW. The viable cells were 9.39 × 109 colony forming units (CFU)/g DW. The confocal microscopy analysis revealed the microencapsulated powder as a complex one, with several large formations containing smaller aggregates, consisting of the lactic acid bacteria cells, the cornelian cherries’ bioactive compounds and the biopolymers. The powder was tested for stability over 90 days, showing a decrease of 50% in anthocyanins and 37% in flavonoids content, with no significant changes in antioxidant activity and CFU. The powder showed a significant inhibitory effect against the α-amylase of 89.72 ± 1.35% and of 24.13 ± 0.01% for α-glucosidase. In vitro digestibility studies showed a significant release of anthocyanins in gastric juice, followed by a decrease in intestinal simulated conditions. The functional properties of the powder were tested by addition into a yogurt, highlighting a higher and more stable antioxidant activity at storage when compared to the control.

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“…However, the relatively low stability and bioavailability of anthocyanins are the primary barrier to limit the wide and effective applications [9][10][11], raising up the importance of reducing the degradation of anthocyanins and controlling release. So far, encapsulation [12][13][14][15], composite [16][17][18][19] and group substitution [20][21][22][23][24] are the three main means used for anthocyanin stabilization. Some studies have been carried out on the adsorption of pigments by Fe 3 O 4 [25] and the stabilization of Fe 3+ [26,27].…”

Section: Introductionmentioning

confidence: 99%

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

et al. 2019

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Anthocyanins are a class of antioxidants extracted from plants, with a variety of biochemical and pharmacological properties. However, the wide and effective applications of anthocyanins have been limited by their relatively low stability and bioavailability. In order to expand the application of anthocyanins, Fe 3 O 4 /anthocyanin magnetic biocomposite was fabricated for the storage and release of anthocyanin in this work. The magnetic biocomposite of Fe 3 O 4 magnetic nanoparticle-loaded anthocyanin was prepared through physical intermolecular adsorption or covalent cross-linking. Scanning electron microscopy (SEM), Dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD) and thermal analysis were used to characterize the biocomposite. In addition, the anthocyanin releasing experiments were performed. The optimized condition for the Fe 3 O 4 /anthocyanin magnetic biocomposite preparation was determined to be at 60 • C for 20 h in weak alkaline solution. The smooth surface of biocomposite from SEM suggested that anthocyanin was coated on the surface of the Fe 3 O 4 particles successfully. The average size of the Fe 3 O 4 /anthocyanin magnetic biocomposite was about 222 nm. Under acidic conditions, the magnetic biocomposite solids could be repeatable released anthocyanin, with the same chemical structure as the anthocyanin before compounding. Therefore, anthocyanin can be effectively adsorbed and released by this magnetic biocomposite. Overall, this work shows that Fe 3 O 4 /anthocyanin magnetic biocomposite has great potential for future applications as a drug storage and delivery nanoplatform that is adaptable to medical, food and sensing.

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Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations

Cited by 129 publications

References 36 publications

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Co-Microencapsulation of Anthocyanins from Cornelian Cherry Fruits and Lactic Acid Bacteria in Biopolymeric Matrices by Freeze-Drying: Evidences on Functional Properties and Applications in Food

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

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