scholarly journals The Encapsulation Efficiency and Physicochemical Characteristics of Anthocyanin from Black Carrot (Daucus Carota Ssp. Sativus) as Affected by Encapsulating Materials

2019 ◽  
Vol 7 (1) ◽  
pp. 26-36 ◽  
Author(s):  
Abhijit Kar ◽  
Dipendra Kumar Mahato ◽  
Avinash Singh Patel ◽  
Lalit M. Bal
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Dry Matter ◽  
Encapsulation Efficiency ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Core Material ◽  
Anthocyanin Content ◽  
Black Carrot ◽  
Carrier Material

The anthocyanin pigment of black carrot juice was used as a core material for microencapsulation by spray dryer at 150°C using the mixed carrier material viz. whey protein isolate (WPI), jackfruit seed starch (JSS) and NBRE-15. The ratio of WPI: JSS ranged from 1:1 to 1:3 and NBRE-15 from 0.1-0.3% were taken to optimize the carrier material for encapsulation taking anthocyanin content, antioxidant activity and encapsulation efficiency as responses using Box-Behnken Design (BBD) by Response Surface Methodology (RSM). The anthocyanin (core material) was encapsulated at the optimized condition of the carrier material having five times the jackfruit seed starch as the whey protein isolate (5:1) and 0.3% NBRE-15 as an emulsifier. The optimized powder was found to have 2766.61 mg/100g (dry matter) of anthocyanin content, 290.56 µmolTrolox/g (dry matter) antioxidant activity with an encapsulation efficiency of 77.12% at 93.59% of desirability. Optimized powder retained the color value of 30.61, 29.39 and 0.03 for L*, a* and b*. Mean particle size distribution for the optimized encapsulated anthocyanin powder was 52.36 µm. Scanning Electron Microscope (SEM) images revealed the smooth surface characteristic of the optimized powder with slightly oval to globular in shape.

scholarly journals Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1991
Author(s):  
Haoxin Ye ◽  
Tingshuai Chen ◽  
Min Huang ◽  
Gerui Ren ◽  
Qunfang Lei ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Laser Scanning ◽  
Encapsulation Efficiency ◽  
Hydrophobic Interactions ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Confocal Laser ◽  
Sem Images ◽  
Β Carotene

Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.

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