In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Carissa macrocarpa) Phenolic Extract in Alginate/Psyllium Mucilage Beads

Abstract

Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates of 7.9% and 22%, respectively. This study aimed to therefore use microencapsulation techniques to improve the bioaccessibility of Cy-3-Sa and Cy-3-G. The crude anthocyanin-rich extract was extracted from freeze-dried Natal plum fruit using ultrasonic-assisted ethanol extraction. The anthocyanin-rich extract was encapsulated using the ionic gelation method. Four distinct carrier agents, namely sodium alginate, pectin, xanthan gum and psyllium mucilage were used to form the wall materials. Encapsulation efficiency was highest for alginate/psyllium mucilage beads (93.67%), while alginate showed the least efficiency (86.80%). Scanning Electron Microscopy revealed a cracked and porous structure for the Natal plum extract and a continuous smooth structure for all the beads. Fourier transform infrared spectroscopy showed peaks at 3300 and 1610 cm−1, confirming the presence of polyphenols and polysaccharides in all beads. Thermal stability was higher for the alginate/psyllium mucilage beads and the observed thermal transitions were due to the bonds formed between the polymers and the polyphenols. Alginate beads combined with xanthan gum, pectin, and psyllium mucilage showed a prolonged release of anthocyanins compared to alginate in vitro alone. The highest anthocyanin bioaccessibility was obtained from alginate/psyllium mucilage beads (85.42 ± 1.03%). The results showed the effectiveness of alginate/psyllium mucilage beads in improving stability and in vitro anthocyanin release.

Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion

“…The magnitude of released phenolic compounds and anthocyanins to the gastric phase were 15% and 18%, respectively. This is fitted with the report ofSeke et al (2022) who affirmed the magnitude of anthocyanin release to the gastric phase in alginate beads included phenolic extract of natal plum (Carissa macrocarpa) was 18% (De Cássia Sousa Mendes et al, 2021). During the F I G U R E 7 Release of probiotic bacteria as a function of time during gastric (SGF) and intestinal (SIF) in vitro digestion.…”

“…(2 h), the magnitude of anthocyanins released was 68% and at the finished step of intestinal phase exposure, the magnitude of anthocyanin released reaches to 81% (Figure 8). These values are greater than the report of Seke et al (2022) that the amount of anthocyanin released in intestinal condition was 24%-29%. In this respect, it could be ascending to the material structure of microcapsules as Łupina et al (2021) stated that the release of Astaxanthin from the matrix with more swelling capacity (Gum Arabic/Gelatin) was more rapid and attributed to the different swelling rates of films (Łupina et al, 2021).…”

“…The inclusion of encapsulated probiotic powder 1% (w/w) was carried out after the conching step (Hossain et al, 2022). Seke et al (2022) at 32-33°C and mixing (5 min). Then, tempering was accomplished at three stages including 33-35, 24-25, and 25-26°C, respectively.…”

“…The magnitude of recovery after the gastric phase and bioaccessibility after the intestinal phase was assessed by applying Equations 2 and 3, respectively. Furthermore, after a particular time, a specific amount (2 mL) of the reaction solution was gathered (10, 30, 60, 90, and 120 min) and the magnitude of release on simulated gastric and intestinal circumstances was determined (Seke et al., 2022). …”

Overview of the Pharmacological Use of Pectins and Pectin-Containing Substances: Recent Achievements and Prospects

“…The Golgi complex is formed by intracellular membranes forming cisterns, vesicles, and tubules. Several parallel cisterns form dictyosomes [5]. The model confirms that pectin biosynthesis occurs in the cytosols of cells.…”