Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying

Cereal Chemistry

Volumn 93, Issue 2, 2016, Pages 130-137

  García Tejeda, Yunia Verónica ^a   Salinas Moreno, Yolanda ^b   Hernández Martínez, Ángel Ramón ^c   Martínez Bustos, Fernando ^a  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; ENCAPSULATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; PHOSPHORYLATION; SCANNING ELECTRON MICROSCOPY; SODIUM COMPOUNDS; SPRAY DRYING;

CRISTALLINITY; CROSS LINKING AGENTS; DERIVATIZATIONS; INLET AIR TEMPERATURES; LOW-HIGH; MICROCAPSULES; REACTIVE EXTRUSIONS; SODIUM TRIPOLYPHOSPHATE; SPRAY DRYING PROCESS; SPRAY-DRYING;

STARCH;

EID: 84962468415     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-15-0072-R     Document Type: Article

References (64)

1. Almeida, A. P., Rodríguez-Rojo, S., Serra, A. T., Vila-Real, H., Simplicio, A. L., Delgadilho, I., Beirão da Costa, S., Beirão da Costa, L., Nogueira, I. D., and Duarte, C. M. M. 2013. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology. Innov. Food Sci. Emerg. Technol. 20:140-145.
2. Anderson, R. A., Conway, H. F., and Peplinski, A. J. 1970. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch/Stärke 22:130-135.
3. Arancibia-Avila, P., Namiesnik, J., Toledo, F., Werner, E., Martinez-Ayala, A. L., Rocha-Guzmán, N. E., Gallegos-Infante, J. A., and Gorinstein, S. 2012. The influence of different time durations of thermal processing on berries quality. Food Contr. 26:587-593.
4. Bakowska-Barczak, A. M., and Kolodziejczyk, P. P. 2011. Black currant polyphenols: Their storage stability and microencapsulation. Ind. Crops Prod. 34:1301-1309.
5. Cael, S. J., Koenig, J. L., and Blackwell, J. 1973. Infrared and Raman spectroscopy of carbohydrates: Part III: Raman spectra of the polymorphic forms of amylose. Carbohydr. Res. 29:123-134.
6. Cai, Y. Z., and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci. 65:1248-1252.
7. Cal, K., and Sollohub, K. 2010. Spray drying technique. I: Hardware and process parameters. J. Pharm. Sci. 99:575-586.
8. Çam, M., Içyer, N. C., and Erdoǧan, F. 2014. Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food. Sci. Technol. 55:117-123.
9. Chang, P. R., Xie, Y., Wu, D., and Ma, X. 2011. Amylose wrapped halloysite nanotubes. Carbohydr. Polym. 84:1426-1429.
10. Chang, Y., and Lii, C. 1992. Preparation of starch phosphates by extrusion. J. Food Sci. 57:203-205.
11. Chatakanonda, P., Varavinit, S., and Chinachoti, P. 2000. Effect of crosslinking on thermal and microscopic transitions of rice starch. LWT-Food Sci. Technol. 33:276-284.
12. Cheetham, N. W. H., and Tao, L. 1998. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study. Carbohydr. Polym. 36:277-284.
13. Chiou, D., and Langrish, T. A. G. 2007. Development and characterisation of novel nutraceuticals with spray drying technology. J. Food Eng. 82:84-91.
14. Code of Federal Regulation. 1991. Food starch-Modified. Title 21, chapter 1, part 172, section 172, 892 In: Food Additives Permitted in Food for Human Consumption. U.S. Government Printing Office: Washington, DC.
15. Cooke, D., and Gidley, M. J. 1992. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition. Carbohydr. Res. 227:103-112.
16. David, I., ŞtefǍnuţ, M. N., CǍta, A., Ienaşcu, I., Pop, R., TǍnasie, C., and Balcu, I. 2009. Study of anthocyanins from Vaccinium myrtillus L. frozen fruits. J. Agroaliment. Proc. Technol. 15:348-352.
17. Fang, J. M., Fowler, P. A., Sayers, C., and Williams, P. A. 2004. The chemical modification of a range of starches under aqueous reaction conditions. Carbohydr. Polym. 55:283-289.
18. Fazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A., and Omid, M. 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod. Process. 90: 667-675.
19. Ferrari, C. C., Germer, S. P. M., Alvim, I. D., Vissotto, F. Z., and de Aguirre, J. M. 2012. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int. J. Food Sci. Technol. 47:1237-1245.
20. Garcia-Alonso, M., Minihane, A., Rimbach, G., Rivas-Gonzalo, J. C., and de Pascual-Teresa, S. 2009. Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma. J. Nutr. Biochem. 20: 521-529.
21. García-Tejeda, Y. V., Salinas-Moreno, Y., and Martínez-Bustos, F. 2015. Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation. Food Bioprod. Process. 94:717-726.
22. Giusti, M. M., and Wrolstad, R. E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry. Wiley: Hoboken, NJ.
23. Godet, M. C., Bizot, H., and Buléon, A. 1995. Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydr. Polym. 27:47-52.
24. Kizil, R., Irudayaraj, J., and Seetharaman, K. 2002. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy. J. Agric. Food Chem. 50:3912-3918.
25. Krishnaiah, D., Sarbatly, R., and Nithyanandam, R. 2012. Microencapsulation of Morinda citrifolia L. extract by spray-drying. Chem. Eng. Res. Des. 90:622-632.
26. Landerito, N. A., and Wang, Y. 2005. Preparation and properties of starch phosphates using waxy, common, and high- A mylose corn starches. II. Reactive extrusion method. Cereal Chem. 82:271-276.
27. Li, J., Li, X., Zhang, Y., Zheng, Z., Qu, Z., Liu, M., Zhu, S., Liu, S., Wang, M., and Qu, L. 2013. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices. Food Chem. 136: 1429-1434.
28. Li, J., Lim, S. S., Lee, J., Kim, J., Kang, S., Kim, J., and Kang, Y. 2012. Purple corn anthocyanins dampened high-glucose-induced mesangial fibrosis and inflammation: Possible renoprotective role in diabetic nephropathy. J. Nutr. Biochem. 23:320-331.
29. Long, D. A. 2004. Infrared and Raman characteristic group frequencies. Tables and charts. [Book review.] J. Raman Spectrosc. 35:905.
30. Ma, X., Chang, P. R., Yang, J., and Yu, J. 2009. Preparation and properties of glycerol plasticized-pea starch/zinc oxide-starch bionanocomposites. Carbohydr. Polym. 75:472-478.
31. Manoi, S. K., and Rizvi, S. H. 2010. Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion. Carbohydr. Polym. 81:687-694.
32. Mishra, K., Ojha, H., and Chaudhury, N. K. 2012. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chem. 130:1036-1043.
33. Moreira, G. É. G., Azeredo, H. M. C., de Medeiros, M. de F. D., de Brito, E. S., and de Souza, A. C. R. 2010. Ascorbic acid and anthocyanin retention during spray drying of acerola pomace extract. J. Food Process. Preserv. 34:915-925.
34. Muhammad, K., Hussin, F., Man, Y. C., Ghazali, H. M., and Kennedy, J. F. 2000. Effect of pH on phosphorylation of sago starch. Carbohydr. Polym. 42:85-90.
35. Murúa-Pagola, B., Beristain-Guevara, C. I., and Martínez-Bustos, F. 2009. Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying. J. Food Eng. 91:380-386.
36. Nakanishi, K., and Solomon, H. P. 1977. Infrared Absorption Spectroscopy, 2nd Ed. Emerson-Adams Press: Virginia Beach, VA.
37. O'Brien, S., Wang, Y. J., Vervaet, C., and Remon, J. P. 2009. Starch phosphates prepared by reactive extrusion as a sustained release agent. Carbohydr. Polym. 76:557-566.
38. Ordorica-Falomir, C. A. 1988. Obtención de los aislados proteínicos por micelización y precipitación isoeléctrica a partir de pastas de cártamo. Tesis de Doctorado. Doctorado en ciencias en Biotecnología en plantas. CINVESTAV-Irapuato: Irapuato, Mexico.
39. Pang, S. F., Yusoff, M. M., and Gimbun, J. 2014. Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocoll. 37:159-165.
40. Pappas, C. S., Takidelli, C., Tsantili, E., Tarantilis, P. A., and Polissiou, M. G. 2011. Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy. J. Food Compos. Anal. 24:17-21.
41. Passauer, L., Bender, H., and Fischer, S. 2010. Synthesis and characterisation of starch phosphates. Carbohydr. Polym. 82:809-814.
42. Pigorsch, E. 2009. Spectroscopic characterisation of cationic quaternary ammonium starches. Starch/Stärke 61:129-138.
43. Rasband, W. S. 2007. ImageJ. National Institutes of Health: Bethesda, MD.
44. Robert, P., García, P., Reyes, N., Chávez, J., and Santos, J. 2012. Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system. Food Chem. 134:1-8.
45. Rojo, L. E., Ribnicky, D., Logendra, S., Poulev, A., Rojas-Silva, P., Kuhn, P., Dorn, R., Grace, M. H., Lila, M. A., and Raskin, I. 2012. In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui berry (Aristotelia chilensis). Food Chem. 131:387-396.
46. Saénz, C., Tapia, S., Chávez, J., and Robert, P. 2009. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chem. 114:616-622.
47. Schuster, K. C., Ehmoser, H., Gapes, J. R., and Lendl, B. 2000. On-line FT-Raman spectroscopic monitoring of starch gelatinisation and enzyme catalysed starch hydrolysis. Vib. Spectrosc. 22:181-190.
48. Sekkal, M., Dincq, V., Legrand, P., and Huvenne, J. P. 1995. Investigation of the glycosidic linkages in several oligosaccharides using FT-IR and FT Raman spectroscopies. J. Mol. Struct. 349:349-352.
49. Sheu, T., and Rosenberg, M. 1998. Microstructure of microcapsules consisting of whey proteins and carbohydrates. J. Food Sci. 63: 491-494.
50. Shih, P., Chan, Y., Liao, J., Wang, M., and Yen, G. 2010. Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence- A ccelerated mice and prevention of Alzheimer's disease. J. Nutr. Biochem. 21:598-605.
51. Silva, P. I., Stringheta, P. C., Teófilo, R. F., and de Oliveira, I. R. N. 2013. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. J. Food Eng. 117:538-544.
52. Sivam, A. S., Sun-Waterhouse, D., Perera, C. O., and Waterhouse, G. I. N. 2013. Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols. Food Res. Int. 50:574-585.
53. Smith, R. L., and Caruso, J. L. 1964. Determination of phosphorus. Pages 42-46 in: Methods in Carbohydrate Chemistry, Vol. 4. R. L. Whitler, R. J, Smith, J. L. BeMiller, and M. L. Wolform, eds. Academic Press: New York, NY.
54. Su, Y. L., Fu, Z. Y., Zhang, J. Y., Wang, W. M., Wang, H., Wang, Y. C., and Zhang, Q. J. 2008. Microencapsulation of Radix salvia miltiorrhiza nanoparticles by spray-drying. Powder Technol. 184:114-121.
55. Sweedman, M. C., Tizzotti, M. J., Schäfer, C., and Gilbert, R. G. 2013. Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydr. Polym. 92:905-920.
56. Tedesco, I., Luigi Russo, G., Nazzaro, F., Russo, M., and Palumbo, R. 2001. Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes. J. Nutr. Biochem. 12:505-511.
57. Tonon, R. V., Alexandre, D., Hubinger, M. D., and Cunha, R. L. 2009. Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.). J. Food Eng. 92:425-431.
58. Tonon, R. V., Brabet, C., and Hubinger, M. D. 2010. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res. Int. 43: 907-914.
59. Tu, A. T., Lee, J., and Milanovich, F. P. 1979. Laser-Raman spectroscopic study of cyclo hexa amylose and related compounds: Spectral analysis and structural implications. Carbohydr. Res. 76:239-244.
60. van Soest, J. J. G., Hulleman, S. H. D., de Wit, D., and Vliegenthart, J. F. G. 1996. Crystallinity in starch bioplastics. Ind. Crops Prod. 5: 11-22.
61. Vepsäläinen, S., Koivisto, H., Pekkarinen, E., Mäkinen, P., Dobson, G., McDougall, G. J., Stewart, D., Haapasalo, A., Karjalainen, R. O., Tanila, H., and Hiltunen, M. 2013. Anthocyanin-enriched bilberry and blackcurrant extracts modulate amyloid precursor protein processing and alleviate behavioral abnormalities in the APP/PS1 mouse model of Alzheimer's disease. J. Nutr. Biochem. 24:360-370.
62. Wang, Y., Lu, Z., Lv, F., and Bie, X. 2009. Study on microencapsulation of curcumin pigments by spray drying. Eur. Food Res. Technol. 229: 391-396.
63. Xu, J., Ikeda, K., and Yamori, Y. 2003. Cyanidin-3-glucoside, a typical anthocyanin pigment, induces expression of endothelial nitric oxide synthase through Src-ERK1/2 signaling pathway. Atheroscler. Suppl. 4:281-282.
64. Xu, J., Ikeda, K., and Yamori, Y. 2004. Cyanidin-3-glucoside regulates phosphorylation of endothelial nitric oxide synthase. FEBS Lett. 574: 176-180.