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Microencapsulation by spray-drying of anthocyanin pigments from Corozo (Bactris guineensis) fruit.
J Agric Food Chem. 2010 Jun 09; 58(11):6977-85.JA

Abstract

The anthocyanins of Bactris guineensis fruit were isolated with the aid of high-speed countercurrent chromatography (HSCCC) and preparative HPLC, and their chemical structures were elucidated by using spectroscopic methods. Among the identified pigments, cyanidin-3-rutinoside and cyanidin-3-glucoside were characterized as major constituents (87.9%). Peonidin-3-rutinoside, peonidin-3-glucoside, cyanidin-3-(6-O-malonyl)glucoside, and cyanidin-3-sambubioside were present in minor amounts. Four anthocyanin ethanolic extracts (AEEs) were obtained by osmotic dehydration and Soxhlet extraction and physicochemically characterized. The composition of anthocyanins was monitored by HPLC-PDA. The extracts with the highest anthocyanin content were subjected to the spray-drying process with maltodextrin. The so-obtained spray-dried powders were analyzed by scanning electron microscopy (SEM) and found to consist of spherical particles <50 microm in size. The anthocyanin composition was similar to that of the fruit. The microencapsulated powders were analyzed by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), revealing that they are quite stable until 100 degrees C. Storage stability tests of microcapsules showed that the release of anthocyanin pigments follows pseudo-first-order kinetics and that the process rate is increased by temperature and humidity. The most suitable conditions for storage were below 37 degrees C and <76% relative humidity, respectively.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Osorio C
Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
Acevedo B
No affiliation info available
Hillebrand S
No affiliation info available
Carriazo J
No affiliation info available
Winterhalter P
No affiliation info available
Morales AL
No affiliation info available

MeSH

AnthocyaninsArecaceaeDesiccationDrug CompoundingFruitParticle SizePlant Extracts

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20459133

Citation

Osorio, Coralia, et al. "Microencapsulation By Spray-drying of Anthocyanin Pigments From Corozo (Bactris Guineensis) Fruit." Journal of Agricultural and Food Chemistry, vol. 58, no. 11, 2010, pp. 6977-85.
Osorio C, Acevedo B, Hillebrand S, et al. Microencapsulation by spray-drying of anthocyanin pigments from Corozo (Bactris guineensis) fruit. J Agric Food Chem. 2010;58(11):6977-85.
Osorio, C., Acevedo, B., Hillebrand, S., Carriazo, J., Winterhalter, P., & Morales, A. L. (2010). Microencapsulation by spray-drying of anthocyanin pigments from Corozo (Bactris guineensis) fruit. Journal of Agricultural and Food Chemistry, 58(11), 6977-85. https://doi.org/10.1021/jf100536g
Osorio C, et al. Microencapsulation By Spray-drying of Anthocyanin Pigments From Corozo (Bactris Guineensis) Fruit. J Agric Food Chem. 2010 Jun 9;58(11):6977-85. PubMed PMID: 20459133.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microencapsulation by spray-drying of anthocyanin pigments from Corozo (Bactris guineensis) fruit. AU - Osorio,Coralia, AU - Acevedo,Baudilio, AU - Hillebrand,Silke, AU - Carriazo,José, AU - Winterhalter,Peter, AU - Morales,Alicia Lucía, PY - 2010/5/13/entrez PY - 2010/5/13/pubmed PY - 2010/8/28/medline SP - 6977 EP - 85 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 11 N2 - The anthocyanins of Bactris guineensis fruit were isolated with the aid of high-speed countercurrent chromatography (HSCCC) and preparative HPLC, and their chemical structures were elucidated by using spectroscopic methods. Among the identified pigments, cyanidin-3-rutinoside and cyanidin-3-glucoside were characterized as major constituents (87.9%). Peonidin-3-rutinoside, peonidin-3-glucoside, cyanidin-3-(6-O-malonyl)glucoside, and cyanidin-3-sambubioside were present in minor amounts. Four anthocyanin ethanolic extracts (AEEs) were obtained by osmotic dehydration and Soxhlet extraction and physicochemically characterized. The composition of anthocyanins was monitored by HPLC-PDA. The extracts with the highest anthocyanin content were subjected to the spray-drying process with maltodextrin. The so-obtained spray-dried powders were analyzed by scanning electron microscopy (SEM) and found to consist of spherical particles <50 microm in size. The anthocyanin composition was similar to that of the fruit. The microencapsulated powders were analyzed by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), revealing that they are quite stable until 100 degrees C. Storage stability tests of microcapsules showed that the release of anthocyanin pigments follows pseudo-first-order kinetics and that the process rate is increased by temperature and humidity. The most suitable conditions for storage were below 37 degrees C and <76% relative humidity, respectively. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20459133/Microencapsulation_by_spray_drying_of_anthocyanin_pigments_from_Corozo__Bactris_guineensis__fruit_ L2 - https://doi.org/10.1021/jf100536g DB - PRIME DP - Unbound Medicine ER -