Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

Abstract

In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS−PC−PCCA had the highest EE (48.13 ± 2.73%) except for WPI−PC−PCCA; furthermore, it had a medium size (200−300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS−PC−PCCA was multigranular and irregular in shape; X-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI−PC−PCCA. Furthermore, CS−PC−PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.