Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion
Autori
Žilić, SlađanaNikolić, Valentina
Ćujić Nikolić, Nada
Simić, Marijana
Šavikin, Katarina
Živković, Jelena
Vasić, Marko G.
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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].
Ključne reči:
microencapsulation / blue maize / anthocyanins / in vitro digestionIzvor:
1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts, 2022, 43-Izdavač:
- Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet
Finansiranje / projekti:
- ZP projekat info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS// (RS-MESTD-inst-2020-200040)