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Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules.
Food Chem. 2019 Oct 01; 294:493-502.FC

Abstract

Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.

Authors+Show Affiliations

Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: sugunya.m@cmu.ac.th.Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand.Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.Department of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31126492

Citation

Norkaew, Orranuch, et al. "Effect of Wall Materials On some Physicochemical Properties and Release Characteristics of Encapsulated Black Rice Anthocyanin Microcapsules." Food Chemistry, vol. 294, 2019, pp. 493-502.
Norkaew O, Thitisut P, Mahatheeranont S, et al. Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. Food Chem. 2019;294:493-502.
Norkaew, O., Thitisut, P., Mahatheeranont, S., Pawin, B., Sookwong, P., Yodpitak, S., & Lungkaphin, A. (2019). Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. Food Chemistry, 294, 493-502. https://doi.org/10.1016/j.foodchem.2019.05.086
Norkaew O, et al. Effect of Wall Materials On some Physicochemical Properties and Release Characteristics of Encapsulated Black Rice Anthocyanin Microcapsules. Food Chem. 2019 Oct 1;294:493-502. PubMed PMID: 31126492.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. AU - Norkaew,Orranuch, AU - Thitisut,Pasin, AU - Mahatheeranont,Sugunya, AU - Pawin,Benjaporn, AU - Sookwong,Phumon, AU - Yodpitak,Sittidet, AU - Lungkaphin,Anusorn, Y1 - 2019/05/11/ PY - 2018/12/07/received PY - 2019/05/03/revised PY - 2019/05/10/accepted PY - 2019/5/26/entrez PY - 2019/5/28/pubmed PY - 2019/7/23/medline KW - Anthocyanins KW - Black rice KW - Cyanidin-3-O-glucoside (PubChem CID: 441667) KW - Encapsulation KW - Gum arabic KW - Ionic gelation KW - Maltodextrin KW - Peonidin-3-O-glucoside (PubChem CID: 443654) KW - Spray drying KW - Whey protein isolate SP - 493 EP - 502 JF - Food chemistry JO - Food Chem VL - 294 N2 - Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31126492/Effect_of_wall_materials_on_some_physicochemical_properties_and_release_characteristics_of_encapsulated_black_rice_anthocyanin_microcapsules_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30888-X DB - PRIME DP - Unbound Medicine ER -