Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions

• Published in: Food hydrocolloids Vol. 89; pp. 742 - 748
• Main Authors: Righi da Rosa, Jéssica, Nunes, Graciele Lorenzoni, Motta, Mariana Heldt, Fortes, Juciane Prois, Cezimbra Weis, Grazielle Castagna, Rychecki Hecktheuer, Luisa Helena, Muller, Edson Irineu, Ragagnin de Menezes, Cristiano, Severo da Rosa, Claudia
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-04-2019
• Subjects: Anthocyanin compounds; Simulated gastrointestinal conditions; Spray drying; Stability; Anthocyanin compounds; Spray drying; Stability; Simulated gastrointestinal conditions
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2018.11.042

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying using different inlet air temperatures (120, 140 and 160 °C) and wall materials (maltodextrin DE20 and hi-maize) to evaluate the microcapsule characteristics, stability and behavior under simulated gastrointestinal tract conditions. The encapsulation efficiency, moisture content, water activity, particle size, determination of total monomeric anthocyanins, storage stability, morphology and simulated gastrointestinal conditions were analyzed as responses. The microcapsules produced with different wall materials and different inlet temperatures presented an encapsulation efficiency between 74.40 and 85.22%. The microcapsule which presented the lowest degradation constant (0.0060) and longest half-life (115.47 days) during storage was treatment T3 (9% maltodextrin DE20 and 9% hi-maize) at 140 °C. Treatment T3 also presented more uniform particles, ensuring a better protection and retention of the active material. Microencapsulation was effective in protection during storage and improved the delivery of compounds of interest under the simulated gastrointestinal conditions in comparison to the free extract during all the steps that comprised the simulated gastric system.
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•Encapsulation efficiency of anthocyanins compounds was between 74.40 and 85.22%.•Microencapsulation process resulted in losses between 42.36 and 64% of anthocyanins.•T3 treatment at 140 °C showed the highest protection of anthocyanins.•T3 treatment at 140 °C showed lowest degradation constant and longest half-life.•Microencapsulation was effective in the improved delivery of anthocyanins compounds.