Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Food and Bioprocess Technology

Volumn 9, Issue 1, 2016, Pages 172-181

  Stoll, Liana ^a   Costa, Tania Maria Haas ^a   Jablonski, André ^a   Flôres, Simone Hickmann ^a   de Oliveira Rios, Alessandro ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Antioxidant activity; Grape pomace; Gum arabic; HPLC; Maltodextrin

Indexed keywords

ADHESIVES; ANTIOXIDANTS; ENCAPSULATION; FILMS; LIQUID CHROMATOGRAPHY; MECHANICAL PROPERTIES; POLYSACCHARIDES; POWDERS;

ANTI-OXIDANT ACTIVITIES; GRAPE POMACE; GUM ARABIC; HPLC; MALTODEXTRINS;

ANTHOCYANINS;

EID: 84952982980     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1610-0     Document Type: Article

References (44)

1. Anderson, R. A. (1982). Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chemistry (USA), 59, 265–269.
2. Association of Official Analytical Chemists. (2006). Official methods of analysis (18th ed.). Maryland: AOAC.
3. Berg, S., Bretz, M., Hubbermann, E. M., & Schwarz, K. (2012). Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate. Journal of Food Engineering, 108(1), 158–165.
4. Bodaghi, H., Mostofi, Y., Oromiehie, A., Zamani, Z., Ghanbarzadeh, B., Costa, C., Conte, A., & Del Nobile, M. A. (2013). Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests. LWT - Food Science and Technology, 50(2), 702–706.
5. Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. Journal of Food Engineering, 110(2), 208–213.
6. Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420–428.
7. Davidov-Pardo, G., Arozarena, I., & Marín-Arroyo, M. (2013). Optimization of a wall material formulation to microencapsulate a grape seed extract using a mixture design of experiments. Food and Bioprocess Technology, 6(4), 941–951.
8. Embuscado, M. E., & Huber, K. C. (2009). Edible films and coatings for food applications. Springer.
9. Flores, S., Famá, L., Rojas, A. M., Goyanes, S., & Gerschenson, L. (2007). Physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate. Food Research International, 40(2), 257–265.
10. Fontana, A. R., Antoniolli, A., & Bottini, R. (2013). Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics. Journal of Agricultural and Food Chemistry, 61(38), 8987–9003.
11. Fraige, K., Pereira-Filho, E. R., & Carrilho, E. (2014). Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC–DAD–MS and exploratory analysis by principal component analysis. Food Chemistry, 145, 395–403.
12. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40(9), 1107–1121.
13. Gomez-Estaca, J., Lopez-de-Dicastillo, C., Hernandez-Munoz, P., Catala, R., & Gavara, R. (2014). Advances in antioxidant active food packaging. Trends in Food Science & Technology, 35(1), 42–51.
14. Gurak, P. D., Cabral, L. M. C., & Rocha-Leão, M. H. (2013). Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis. Brazilian Archives of Biology and Technology, 56(6), 1011–1017.
15. Idham, Z., Muhamad, I. I., & Sarmidi, M. R. (2012). Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from hibiscus sabdariffa L. Journal of Food Process Engineering, 35(4), 522–542.
16. Jiménez, A., Fabra, M. J., Talens, P., & Chiralt, A. (2012). Edible and biodegradable starch films: a review. Food and Bioprocess Technology, 5(6), 2058–2076.
17. Jiménez-Aguilar, D. M., Ortega-Regules, A. E., Lozada-Ramírez, J. D., Pérez-Pérez, M. C. I., Vernon-Carter, E. J., & Welti-Chanes, J. (2011). Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24(6), 889–894.
18. Júnior, A., Fronza, N., Foralosso, F., Dezen, D., Huber, E., dos Santos, J., Machado, R., & Quadri, M. (2015). Biodegradable duo-functional active film: antioxidant and antimicrobial actions for the conservation of beef. Food and Bioprocess Technology, 8(1), 75–87.
19. Kim, I.-H., Yang, H.-J., Noh, B.-S., Chung, S.-J., & Min, S. C. (2012). Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation. Food Chemistry, 133(4), 1501–1509.
20. Li, C., Zhu, W., Xue, H., Chen, Z., Chen, Y., & Wang, X. (2015). Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time. Food Hydrocolloids, 43, 322–328.
21. Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release—a review. International Journal of Food Science & Technology, 41(1), 1–21.
22. Mahdavi, S. A., Jafari, S. M., Ghorbani, M., & Assadpoor, E. (2014). Spray-drying microencapsulation of anthocyanins by natural biopolymers: a review. Drying Technology, 32(5), 509–518.
23. Melo, P. S., Massarioli, A. P., Denny, C., dos Santos, L. F., Franchin, M., Pereira, G. E., Vieira, T. M. F. d. S., Rosalen, P. L., & Alencar, S. M. d. (2015). Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, 181, 160–169.
24. Müller, C. M. O., Yamashita, F., & Laurindo, J. B. (2008). Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach. Carbohydrate Polymers, 72(1), 82–87.
25. Pereira de Abreu, D. A., Losada, P. P., Maroto, J., & Cruz, J. M. (2010). Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Research International, 43(5), 1277–1282.
26. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237.
27. Rodrigues, E., Mariutti, L. R. B., Faria, A. F., & Mercadante, A. Z. (2012). Microcapsules containing antioxidant molecules as scavengers of reactive oxygen and nitrogen species. Food Chemistry, 134(2), 704–711.
28. Saénz, C., Tapia, S., Chávez, J., & Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114(2), 616–622.
29. Schwartz, S. J., Von Elbee, J. H., & Giusti, M. M. (2010). Corantes. In S. Damodaran, K. L. Parkin, & O. R. Fennema (Eds.), Química de Alimentos de Fennema (4th ed., pp. 445–498). Porto Alegre: Artmed.
30. Shahidi, F., & Han, X. Q. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition, 33(6), 501–547.
31. Silva, P. I., Stringheta, P. C., Teófilo, R. F., & de Oliveira, I. R. N. (2013). Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. Journal of Food Engineering, 117(4), 538–544.
32. Silva, V. M., Vieira, G. S., & Hubinger, M. D. (2014). Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying. Food Research International, 61, 132–143.
33. Souza, A. C., Benze, R., Ferrão, E. S., Ditchfield, C., Coelho, A. C. V., & Tadini, C. C. (2012). Cassava starch biodegradable films: influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. LWT - Food Science and Technology, 46(1), 110–117.
34. Souza, V. B., Thomazini, M., Balieiro, J. C. d. C., & Fávaro-Trindade, C. S. (2015). Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, 93, 39–50.
35. Srivastava, J., & Vankar, P. S. (2010). Canna indica flower: new source of anthocyanins. Plant Physiology and Biochemistry, 48(12), 1015–1019.
36. Talja, R. A., Helén, H., Roos, Y. H., & Jouppila, K. (2008). Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films. Carbohydrate Polymers, 71(2), 269–276.
37. Tonon, V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411–418.
38. Tsuda, T., Shiga, K., Ohshima, K., Kawakishi, S., & Osawa, T. (1996). Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochemical Pharmacology, 52(7), 1033–1039.
39. Van Acker, S. A. B. E., Van Den Berg, D.-j., Tromp, M. N. J. L., Griffioen, D. H., Van Bennekom, W. P., Van Der Vijgh, W. J. F., & Bast, A. (1996). Structural aspects of antioxidant activity of flavonoids. Free Radical Biology and Medicine, 20(3), 331–342.
40. Wang, L., Dong, Y., Men, H., Tong, J., & Zhou, J. (2013). Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloids, 32(1), 35–41.
41. Wang, Q., Tian, F., Feng, Z., Fan, X., Pan, Z., & Zhou, J. (2015). Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging. International Journal of Food Science & Technology, 50(2), 458–464.
42. Yoshida, C. M. P., Antunes, A. C. B., Antunes, L. J., & Antunes, A. J. (2003). An analysis of water vapour diffusion in whey protein films. International Journal of Food Science & Technology, 38(5), 595–601.
43. Yousuf, B., Gul, K., Wani, A. A., & Singh, P. (2015). Health benefits of anthocyanins and their encapsulation for potential use in food systems: a review. Critical Reviews in Food Science and Nutrition.
44. Zuidam, N. J., & Shimoni, E. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. In Encapsulation technologies for active food ingredients and food processing (p. 3–29). Springer: New York.