Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion
Abstract
:1. Introduction
2. Results
2.1. Characterization of Raw Material and PPE
2.2. The Encapsulation of Anthocyanins from PPE
2.3. Characterization of the PPE-MD System Obtained Under Optimal Conditions
2.4. Stability of Microencapsulated PPE during Storage
2.5. In Vitro Bioaccessibility of Anthocyanins
3. Materials and Methods
3.1. Raw Materials
3.2. Preparation of the Purple Potato Extract (PPE)
3.2.1. Characterization of PPE
3.2.2. AT content and HPLC Profile
3.3. Microencapsulation of PPE
3.3.1. Preparation and Characterization of PPE Microparticles
3.3.2. Morphology
3.3.3. Particle size
3.3.4. Encapsulation efficiency of the AT and the yield of the process
3.3.5. Accelerated Storage Stability Test of the Microparticle Powders
3.3.6. In vitro digestion model
Mouth digestion
Gastric digestion
Gut digestion
3.3.7. Experimental Design
3.3.8. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abreviations
ANOVA | analysis of variance |
AT | antohocyanins |
aw | water activity |
BA | bioaccessibility |
CCD | central composite design |
Cy-3-glu | cyanidin-3-glucoside |
ΔΕ | color difference values |
DF | desirability function |
EE | encapsulation efficiency |
HPLC-DAD | high-performance liquid chromatography-photo diose array detector |
MD | maltodextrin |
PP | purple flesh cultivated potato |
PPE | purple flesh cultivated potato extract |
RSM | response surface methodology |
SD | spray drying |
SEM | scanning electron microscopy |
TE | trolox equivalent |
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Sample Availability: Samples of the compounds are not available from the authors. |
Sample | PP | PPE |
---|---|---|
Moisture content (%) | 75.6 ± 3.7 a | 35.0 ± 0.4 b |
Soluble solids (°Brix at 20 °C) | 5.2 ± 0.1 b | 65.0 ± 0.5 a |
Total Anthocyanins (mg cy-3-glu/g) | 0.24 ± 0.02 b | 2.0 ± 0.1 a |
Antioxidant capacity (FRAP) (mg TE/g) | 4.7 ± 0.3 b | 21.1 ± 0.5 a |
Factors | Response Variables | |||
---|---|---|---|---|
Runs | Inlet Air Temperature (°C) [X1] | PPE:MD ratio [X2] | EE (%) | Yield (%) |
1 | 100 (−1) | 1:1 (–1) | 72.8 ± 4.1 | 60.0 ± 4.1 |
2 | 180 (+1) | 1:1 (–1) | 62.3 ± 0.4 | 39.6 ± 0.3 |
3 | 100 (−1) | 1:4 (+1) | 93.2 ± 1.2 | 47.1 ± 1.2 |
4 | 180 (+1) | 1:4 (+1) | 84.7 ± 1.5 | 40.0 ± 0.5 |
5 | 92 (−1.21) | 1:2.5 (0) | 85.6 ± 0.3 | 20.0 ± 0.7 |
6 | 188 (+1.21) | 1:2.5 (0) | 85.0 ± 1.6 | 22.0 ± 0.2 |
7 | 140 (0) | 1:0.7 (−1.21) | 59.4 ± 0.4 | 64.7 ± 0.4 |
8 | 140 (0) | 1:4.3 (+1.21) | 78.8 ± 0.2 | 81.0 ±1.6 |
9 | 140 (0) | 1:2.5 (0) | 88.5 ± 0.7 | 57.1 ± 1.6 |
10 | 140 (0) | 1:2.5 (0) | 87.0 ± 1.6 | 56.0 ± 1.6 |
11 | 140 (0) | 1:2.5 (0) | 89.0 ± 1.6 | 50.0 ± 1.6 |
12 | 140 (0) | 1:2.5 (0) | 85.1 ± 1.6 | 56.6 ± 1.6 |
System | PPE-MD |
---|---|
Inlet air temperature (°C) | 130 |
PPE:MD ratio | 1:4 |
EE (%) | 86.0 ± 0.6 |
Yield (%) | 58.9 ± 1.0 |
Moisture content (%) | 5.6 ± 0.4 |
Water activity (aw) | 0.225 ± 0.001 |
Hygroscopicity (g/100 g) | 33.6 ± 2.7 |
Particle size (D4,3) | 6.51 ± 0.1 |
Total Anthocyanin (mg cy-3-glu/g) | 1.34 ± 0.02 |
Antioxidant capacity (FRAP) (mg TE/g) | 10.1 ± 0.6 |
System | k(obs) ± DS (days-1) | r2 | ΔΕ |
---|---|---|---|
PPE | 11.18 × 102 ± 0.10 × 102 a | 0.971 | 58.3 ± 0.3 a |
PPE-MD | 0.53 × 102 ± 0.02 × 102 b | 0.974 | 18.4 ± 0.2 b |
System | Anthocyanins (mg cy-3-glu/g) | Gastric BA | Final BA (%) | ||
---|---|---|---|---|---|
Before Digestion | After Gastric Digestion | After Intestinal Digestion | (%) | ||
PPE | 2.010 ± 0.050 | 0.957 ± 0.048 | 0.913 ± 0.040 | 47.6 ± 3.5 b | 45.4 ± 2.3 b |
PPE-MD | 1.340 ± 0.020 | 1.028 ± 0.064 | 0.887 ± 0.099 | 76.7 ± 4.2 a | 66.2 ± 9.1 a |
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Vergara, C.; Pino, M.T.; Zamora, O.; Parada, J.; Pérez, R.; Uribe, M.; Kalazich, J. Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. Molecules 2020, 25, 722. https://doi.org/10.3390/molecules25030722
Vergara C, Pino MT, Zamora O, Parada J, Pérez R, Uribe M, Kalazich J. Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. Molecules. 2020; 25(3):722. https://doi.org/10.3390/molecules25030722
Chicago/Turabian StyleVergara, Cristina, María Teresa Pino, Olga Zamora, Javier Parada, Ricardo Pérez, Marco Uribe, and Julio Kalazich. 2020. "Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion" Molecules 25, no. 3: 722. https://doi.org/10.3390/molecules25030722