Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion
Аутори
Žilić, SlađanaNikolić, Valentina
Ćujić Nikolić, Nada
Simić, Marijana
Šavikin, Katarina
Živković, Jelena
Vasić, Marko G.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Although the results provided the evidence of high levels of health beneficial phytochemicals
of colored maize [1], it is currently being produced only in small amounts for making
specialty foods or for use in ornamentation [2]. The aim of the present research was to
develop and examine microencapsulation systems of anthocyanins from waste product of blue
maize processing using conventional wall material as maltodextrin (MD), in combination with
novel one, hydroxypropyl-β-cyclodextrin (HPCD). Liquid blue maize extract was spray dried
with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both
carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder
property parameters, for the content of phenolic compounds, antioxidant capacity and for the
fate of anthocyanins (ACNs) in the digestive system. The content of total free phenolic
compounds in microencapsulates was 31380 mg CE/kg on average. A smaller percentage
consists of pheno...lic acids. Seven of them were detected. The ACNs content in the starting raw
material was 1426 mg CGE/kg with acylated Cy-3-(6'-Mal-Glu) than Cy-3-Glu as dominant.
In microencapsulates the content was 10677 mg CGE/kg on average with a variation of about
4%. Digestion fluids of microencapsulates with 30% of HPCD after each in vitro phase had
the highest residue of ACNs (54-69%). On the other hand, the microencapsulation system
with 15% MD and 15% HPCD showed the lowest stability. Therefore, the digestibility of
these microencapsulates was the highest and amounted to 73.63%. Considering the results, it
can be concluded that waste product of blue maize processing in form of microencapsulates
can be used in the food and pharmaceutical industry and can also contribute significantly to
the daily intake of ACNs, especially acylated forms whose daily intake has been estimated at
23% compared to 77% of non-acylated ones [3].
Кључне речи:
microencapsulation / blue maize / anthocyanins / in vitro digestionИзвор:
1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts, 2022, 43-Издавач:
- Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet
Финансирање / пројекти:
- ZP projekat info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS// (RS-MESTD-inst-2020-200040)
Институција/група
MRIZPTY - CONF AU - Žilić, Slađana AU - Nikolić, Valentina AU - Ćujić Nikolić, Nada AU - Simić, Marijana AU - Šavikin, Katarina AU - Živković, Jelena AU - Vasić, Marko G. PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/1378 AB - Although the results provided the evidence of high levels of health beneficial phytochemicals of colored maize [1], it is currently being produced only in small amounts for making specialty foods or for use in ornamentation [2]. The aim of the present research was to develop and examine microencapsulation systems of anthocyanins from waste product of blue maize processing using conventional wall material as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD). Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters, for the content of phenolic compounds, antioxidant capacity and for the fate of anthocyanins (ACNs) in the digestive system. The content of total free phenolic compounds in microencapsulates was 31380 mg CE/kg on average. A smaller percentage consists of phenolic acids. Seven of them were detected. The ACNs content in the starting raw material was 1426 mg CGE/kg with acylated Cy-3-(6'-Mal-Glu) than Cy-3-Glu as dominant. In microencapsulates the content was 10677 mg CGE/kg on average with a variation of about 4%. Digestion fluids of microencapsulates with 30% of HPCD after each in vitro phase had the highest residue of ACNs (54-69%). On the other hand, the microencapsulation system with 15% MD and 15% HPCD showed the lowest stability. Therefore, the digestibility of these microencapsulates was the highest and amounted to 73.63%. Considering the results, it can be concluded that waste product of blue maize processing in form of microencapsulates can be used in the food and pharmaceutical industry and can also contribute significantly to the daily intake of ACNs, especially acylated forms whose daily intake has been estimated at 23% compared to 77% of non-acylated ones [3]. PB - Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet C3 - 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts T1 - Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion SP - 43 UR - https://hdl.handle.net/21.15107/rcub_rik_1378 ER -
@conference{ author = "Žilić, Slađana and Nikolić, Valentina and Ćujić Nikolić, Nada and Simić, Marijana and Šavikin, Katarina and Živković, Jelena and Vasić, Marko G.", year = "2022", abstract = "Although the results provided the evidence of high levels of health beneficial phytochemicals of colored maize [1], it is currently being produced only in small amounts for making specialty foods or for use in ornamentation [2]. The aim of the present research was to develop and examine microencapsulation systems of anthocyanins from waste product of blue maize processing using conventional wall material as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD). Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters, for the content of phenolic compounds, antioxidant capacity and for the fate of anthocyanins (ACNs) in the digestive system. The content of total free phenolic compounds in microencapsulates was 31380 mg CE/kg on average. A smaller percentage consists of phenolic acids. Seven of them were detected. The ACNs content in the starting raw material was 1426 mg CGE/kg with acylated Cy-3-(6'-Mal-Glu) than Cy-3-Glu as dominant. In microencapsulates the content was 10677 mg CGE/kg on average with a variation of about 4%. Digestion fluids of microencapsulates with 30% of HPCD after each in vitro phase had the highest residue of ACNs (54-69%). On the other hand, the microencapsulation system with 15% MD and 15% HPCD showed the lowest stability. Therefore, the digestibility of these microencapsulates was the highest and amounted to 73.63%. Considering the results, it can be concluded that waste product of blue maize processing in form of microencapsulates can be used in the food and pharmaceutical industry and can also contribute significantly to the daily intake of ACNs, especially acylated forms whose daily intake has been estimated at 23% compared to 77% of non-acylated ones [3].", publisher = "Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet", journal = "1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts", title = "Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion", pages = "43", url = "https://hdl.handle.net/21.15107/rcub_rik_1378" }
Žilić, S., Nikolić, V., Ćujić Nikolić, N., Simić, M., Šavikin, K., Živković, J.,& Vasić, M. G.. (2022). Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet., 43. https://hdl.handle.net/21.15107/rcub_rik_1378
Žilić S, Nikolić V, Ćujić Nikolić N, Simić M, Šavikin K, Živković J, Vasić MG. Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts. 2022;:43. https://hdl.handle.net/21.15107/rcub_rik_1378 .
Žilić, Slađana, Nikolić, Valentina, Ćujić Nikolić, Nada, Simić, Marijana, Šavikin, Katarina, Živković, Jelena, Vasić, Marko G., "Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion" in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts (2022):43, https://hdl.handle.net/21.15107/rcub_rik_1378 .