Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Nguyen, T-Thu; Phan-Thi, Hanh; Pham-Hoang, Bao-Ngoc; Ho, Phuong-Thao; Tran, Thi Thu Thuy; Waché, Yves

doi:10.1016/j.foodres.2018.02.044

Cited by 48 publications

(27 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Previous research has shown that the primary contraction process increases the ability to color encapsulation into yeast cells (Paramera et al, 2011). Similarly, color encapsulation ability into the yeast cell also showed a significant increase when treated by ethanol (Nguyen et al, 2018). This suggests that the effect on yeast cell membranes as well as on the osmotic pressure change of cells would increase the color encapsulation ability into the yeast cell.…”

Section: Introductionmentioning

confidence: 78%

“…Hibiscus sabdariffa L. flowers are one of the potential anthocyanin sources because of the characteristics: cheap, safe and healthy (Grajeda et al, 2016). But natural color and anthocyanin in Hibiscus sabdariffa L. decompose during storage and is affected by temperature, humidity, pH (Nguyen et al, 2018). Therefore, a protective solution is necessaries to limit their color degradation and biological properties, one of which is the microencapsulation methods.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination

Dong¹,

Hoang²,

Nguyen³

et al. 2019

Food Res.

View full text Add to dashboard Cite

Anthocyanin is a water-soluble color compound of the flavonoid which was successfully encapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasound treatments using alone or in combination in the first time. Treatment agents significantly enhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY) of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v) and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) and NaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98% lowest. The color stability evaluation of the capsules was carried out at 80°C for 30 minutes. The color lost rate was determined by the spectrometer. The color loss of samples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample. This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming the effects of high temperatures and having potential applications in food processing.

show abstract

“…Table 4 shows the concentrations of individual phenolics obtained by different extraction assays. Nguyen et al [91] extracted anthocyanins from HS. In fact, its rich content of anthocyanins (e.g., delphinidin-3-glucoside, delphinidin-3-sambubioside, cyanidin-3-glucoside, and cyanidin-3-sambubioside), which is responsible for its reddish colouration, has placed it in the spotlight as an alternative source of an edible colouring agent to replace the synthetic colouring additives currently being used [92].…”

Section: Phytochemical Compositionmentioning

confidence: 99%

“…Recently, [91] evaluated the feasibility of encapsulating anthocyanins from Hibiscus sabdariffa in active yeasts. After optimization, promising results were obtained: An encapsulation efficiency (EE) and yield of 27% and 208 µg/100 mg of cells, respectively, were reported.…”

Section: Encapsulation Of Bioactive Compounds For Brewing Bioactive Pmentioning

confidence: 99%

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

View full text Add to dashboard Cite

Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

show abstract

Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Cited by 48 publications

References 17 publications

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites

Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Contact Info

Product

Resources

About