Starch-Based Materials Encapsulating Anthocyanins: A Review

Schlindweinn, Elizabeth Bianchini; Chacon, Wilson Daniel Caicedo; Koop, Betina Luiza; Fonseca, Jéssica de Matos; Monteiro, Alcilene Rodrigues; Valencia, Germán Ayala

doi:10.1007/s10924-022-02474-6

Cited by 13 publications

(3 citation statements)

References 119 publications

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“…Hence, the solutes can contribute as a unifier, allowing the adhesion of corn starch to sites still uncovered (nanopores). Therefore, current knowledge of the properties of the solutions clarifies the best options for a correct encapsulation process through ionic gelation [22].…”

Section: Ee%mentioning

confidence: 99%

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

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A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynamic tests determined the rheological behavior, differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) established thermal and structural properties, and the release kinetics was evaluated under in vitro simulated digestion experiment. The highest efficiency encapsulation value was close to 96%. As the concentrated solution increased in terms of solutes and gallic acid, the solutions were fitted to the Herschel–Bulkley model. Moreover, from the second cycle, the solutions exhibited the highest values of storage modulus (G′) and loss modulus (G″), contributing to form a more stable encapsulation. The FTIR and DSC results demonstrated strong interactions between corn starch and alginate, establishing a good compatibility and stability in the bead formation. The kinetic release model under in vitro conditions was fitted to the Korsmeyer–Peppas model, demonstrating the significant stability of the model solutions inside the beads. Therefore, the present study proposes a clear and precise definition for the elaboration of liquid foods obtained by BFC and its incorporation inside an edible material that facilitates the controlled release in specific sites.

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Section: Ee%mentioning

confidence: 99%

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

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“…And the UV-visible spectra of PGE solutions with pH were measured in the range of 400-700 nm using a UV-visible photometer (Shimadzu, UV-1800, Kyoto, Japan). pH range (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14) to ensure a broad spectrum of color changes [22,24].…”

Section: Uv-vis Spectral Analysis Of Pge Solutionsmentioning

confidence: 99%

“…Anthocyanins are water-soluble colorants widely found in the petals and peels of colored plants and have good pH-responsive properties [6]. The different color changes of anthocyanins in aqueous solutions depend mainly on the structural changes of anthocyanins and are particularly susceptible to acidic and alkaline environments [7][8][9]. Unlike synthetic pigments with potential toxicity risks (bromophenol blue, methyl red, and polyaniline), non-toxic, safe natural dyes have been used as alternatives for indicator packaging materials [10,11].…”

Section: Introductionmentioning

confidence: 99%

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness

Jiang,

Li,

Brennan

et al. 2023

Polymers

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The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO2 nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO2 nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO2 nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent.

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Production of Red Plant Pigments

Fernández-López,

Obón

2023

Reference Series in Phytochemistry

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Starch-Based Materials Encapsulating Anthocyanins: A Review

Cited by 13 publications

References 119 publications

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness

Production of Red Plant Pigments

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