The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
Abstract
:1. Introduction
2. The Encapsulation of Anthocyanins from Berry-Type Fruits
2.1. Raw Materials
Raw Material | Encapsulation Method | Encapsulating Agent | References |
---|---|---|---|
Andes berry fruit extract | Spray drying | maltodextrin, gum Arabic, corn starch, yucca starch, Capsul® TA (Ingredion Incorporated, Westchester, IL, USA), Hi-CATM100 (Ingredion Incorporated, Westchester, IL, USA) | [38] |
Bayberry fruit extract | Oil dispersed phase—spray drying | ethyl cellulose | [20] |
Bayberry fruit juice | Spray drying | maltodextrin | [33] |
Bayberry fruit juice | Spray drying | whey protein isolate or maltodextrin | [34] |
Bilberry fruit extract | Emulsion | whey protein isolate | [21] |
Bilberry fruit extract | Double emulsion (w/o/w) | pectin (calcium chloride), PGPR | [22] |
Bilberry pomace extract | (a) extrusion; (b) emulsification/heat gelation; (c) spray drying | (a) amidated pectin; (b) whey protein isolate; (c) maltodextrin + pectin | [37] |
Bilberry pomace extract | (a) emulsification/heat gelation; (b) extrusion | (a) whey protein isolate; (b) amidated pectin | [26] |
Bilberry pomace extract | (a) extrusion; (b) emulsification/heat gelation; (c) spray drying | (a) amidated pectin; (b) whey protein isolate; (c) maltodextrin + pectin | [23] |
Blackcurrant pomace | Spray drying | maltodextrin or inulin | [27] |
Blackberry pulp | Spray drying | maltrodextrin | [39] |
Blackmulberry fruit juice | Spray drying | maltrodextrin or gum Arabic | [35] |
Blueberry fruit/pomace extract | Spray drying | whey protein isolate or gum Arabic | [24] |
Blueberry fruit extract | Spray drying | mesquite gum | [ 40] |
Blueberry pomace extract | Microgel synthesis | oxidized potato starch + sodium trimetaphosphate (STMP) | [25] |
Corozo fruit extract | Spray drying | maltodextrin | [41] |
Grape fruit juice | Freeze drying | maltodextrin + gum Arabic | [42] |
Jaboticaba peel extract | Spray drying | maltodextrin, gum Arabic + maltodextrin or CapsulTM + maltodextrin | [28] |
Jaboticaba peel extract | (a) Rapid Extraction of Supercritical Solution (RESS); (b) ionic gelification | (a) polyethyleneglycol (PEG); (b) Ca-alginate | [29] |
Kokum fruit extract | Spray drying | maltodextrin, gum Acacia or tricalcium phosphate | [36] |
Pomegranate fruit juice or fruit extract | Spray drying | maltodextrin or soybean protein isolate | [32] |
2.2. Encapsulating Agents (EA)
2.3. The Encapsulation of Anthocyanins from Berry-Type Fruits by Spray Drying
2.4. The Characterisation of Berry-Type Fruit Microparticles
3. Applications in Foods
3.1. Anthocyanins as Colourants
3.2. Anthocyanins in Healthy Foods
4. Future Perspectives
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Robert, P.; Fredes, C. The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods. Molecules 2015, 20, 5875-5888. https://doi.org/10.3390/molecules20045875
Robert P, Fredes C. The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods. Molecules. 2015; 20(4):5875-5888. https://doi.org/10.3390/molecules20045875
Chicago/Turabian StyleRobert, Paz, and Carolina Fredes. 2015. "The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods" Molecules 20, no. 4: 5875-5888. https://doi.org/10.3390/molecules20045875