Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

Abstract

<jats:p>Abstract This research evaluated the stability of non-encapsulated and spray-dried encapsulated anthocyanin from Solanum melongena L. bark as a natural dye in yogurts. Anthocyanin was extracted using 70% cereal alcohol acidified with citric acid at pH 2.0. Extract spray-drying was defined using the experimental design (22), with drying temperature (°C) and carrier concentration (Gum arabic) as independent variables. The response variable adopted was the total monomeric anthocyanin content. The following analyses were performed: color; total monomeric anthocyanins; total phenolic contents; antioxidant activity using the DPPH• (1,1-diphenyl-2-picrylhydrazyl) radical; pH; and acidity. Yogurt degradation constant, half-life, and color retention percentage of anthocyanin added to yogurt were calculated. The total monomeric anthocyanin value found in the extract was 67.21 mg 100g-1 of bark. Natural non-encapsulated and encapsulated dye extract were added to yogurt at concentrations of 1.0; 1.5; and 2 g extract/100 mL yogurt. Average pH values after addition of anthocyanin extract ranged from 3.60 to 3.87. Acidity was 1.04% in natural yogurt (time zero), while 1%; 1.5%; and 2% samples showed 1.4; 1.7; and 2.05% and 1.18; 1.29; and 1.47% acidity in non-encapsulated extract added to yogurt and encapsulated extract added to yogurt, respectively. Anthocyanin content decreased during storage using non-encapsulated extract, remaining constant in encapsulated extract added to yogurt. The three formulations showed increased L* at thirty days, with discoloration being related to decreased anthocyanin content. DPPH• radical scavenging activity decreased during the 30 days of storage. The content of phenolic compounds ranged from 106.01 to 239.90 mg GAE 100 g-1 of yogurt in non-encapsulated extract added to yogurt, and from 225.17 to 291.98mg GAE 100 g-1 of encapsulated extract added to yogurt. Extract encapsulation is indicated because it provides high anthocyanin stability.</jats:p>

Employ of Anthocyanins in nanocarriers for Nano Delivery: <em>I</em><em>n Vitro</em> and <em>I</em><em>n Vivo</em> Experimental Approaches for Chronic Diseases

“…So far, they have already shown a promising ability to protect anthocyanins from degradation by milk and white fluorescent light, as well as from different pH and temperature levels, to maintain their antioxidant capacity, and to improve retention during simulated ingestion and cellular uptake into human Caco-2 intestinal cells [13,28,185]. Similar results were obtained with gum arabic [186,187], α-lactalbumin [48], β-lactoglobulin [2], β-glucan [21], inulin and oligofructose carbohydrates [5], chondroitin sulfate [24], and casein conjugated with carboxymethyl cellulose [160]. The combination of whey protein with glucose also showed a remarkable ability to protect anthocyanins from high temperatures (80 °C) at acidic pH [188], while the use of ovalbumin conjugated with dextran, appears to provide added value for the protection of anthocyanins from hydrogen peroxide-induced oxidative damage, as its conjugation showed a remarkable ability to increase anthocyanins' chemical stability, cellular uptake, and intestinal absorption in human Caco-2 intestinal cells [26].…”

Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties

“…However, similar to our results, the studies related with the comparison of TPC values of different plant/food extract with its supplemented form in food revealed that TPC was increased with the increase of supplemented ratio (Aydemir, 2015;Jalal, 2018). Encapsulation of plant extract provides high inhibition values for the final product by protecting the antioxidant compounds (Barretto et al, 2020). a-f: The lower case letters in the same column are the comparison of the ayran samples and the same letters show that there is no statistical difference between the samples.…”

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

“…The high increase in the antioxidant activity of the fortified kefirs was due to the presence of phenolic compounds with prominent antioxidant activity, such as anthocyanins (probably cyanidin-3-O-glucoside and cyanidin-3-O-dioxalylglucoside) and certain phenolic acids (probably ellagic acid, chlorogenic acid, caffeic acid, and gallic acid) [56]. Barretto et al [57] investigated the stability of encapsulated and non-encapsulated anthocyanins in yogurt produced with natural dye obtained from Solanum melongena L. bark. The authors reported the greater stability of the anthocyanins during storage, as well as antioxidant activity, when added in encapsulated form in yogurt.…”