Microencapsulation of Betalains Extracted from Garambullo (Myrtillocactus geometrizans) to Produce Active Chitosan–Polyvinyl Alcohol Films with Delayed Release of Bioactive Compounds
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Microcapsules Production and Physico-Chemical Characterization
2.2.1. Determination of the Antioxidant Capacity of Microcapsules and Films
Quantification of Betalains in Microcapsules
Phenolic Content
ABTS ((Ácido 2,2′-Azino-bis-(3-etillbenzotiazolin-6-sulfonic)) Antioxidant Activity
DPPH (2,2-Difenil-1-picrilhidrazil) Determination
FRAP (Ferric Reducing Antioxidant Power) Determination
2.3. Scanning Electron Microscopy (SEM) Analysis
2.4. Bio-Polymeric Film Fabrication
2.5. Physical Characterization of Films
2.6. Mechanical Properties
2.7. Color Determination
2.8. Fourier Transform Infrared Spectroscopy (FTIR)
2.9. Differential Scanning Calorimetry (DSC) Analysis
2.10. Antimicrobial Activity
Disc Contact Assay
2.11. Application on Tomato
2.12. Evaluation of the Coating of CS-PVOH and Microcapsules of Betalains on Tomato
2.13. Physico-Chemical Properties of Coated Tomatoes
2.13.1. Weight Loss (WL)
2.13.2. pH Determination
2.13.3. Soluble Solids (SS)
2.13.4. Titratable Acidity (TA)
2.14. Shelf Life Determination
2.15. Statistical Analysis
3. Results and Discussion
3.1. Microparticle Morphology (SEM)
3.2. Mechanical Characterization of Biopackages
3.3. Water Vapor Permeability
3.4. Puncture Stress and Strain at Extension
3.5. Determination of Color in Biopackaging
3.6. Fourier Transform Infrared (FTIR) Spectroscopy
3.7. Determination DSC
3.8. Determination of the Antioxidant Capacity of the Filmogenic Suspension
3.9. Antimicrobial Activity
3.10. Coating Application on Tomato
3.10.1. Physico-Chemical Properties of Tomato
3.10.2. Weight Loss (WL)
3.10.3. Shelf Life
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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T (°C) | L | a | b | C | h |
---|---|---|---|---|---|
160 | 87.1 ± 2.4 | 13.7 ± 2.1 | 1.2 ± 0.1 | 13.8 ± 2.1 | 355.0 ± 0.5 |
Betacyanin (mg Pigment/100 g Sample) | Betaxanthin (mg Pigment/100 g Sample) | Total Betalain (mg Pigment/100 g Sample) | Water Activity | Condensed Tannins (Eq. of (+) Catechin mg/100 g of Sample) |
---|---|---|---|---|
6.1 × 10−3 ± 1 × 10−3 | 6.3 × 10−3 ± 1 × 10−3 | 1.22 × 10−2 ± 1 × 10−3 | 0.31 ± 0.005 | 1 × 10−2 ± 0 |
Phenols (AEG mg/100 g of Sample) | DPPH (ET mg/100 g of Sample) | ABTS (ET mg/100 g of Sample) | FRAP (ET mg/100 g of Sample) |
---|---|---|---|
4475 ± 907 | 85,971.4 ± 2439.8 | 21,900 ± 2509.9 | 133,469 ± 11,006 |
B | Weight (g) | Thickness (m) | Sample Area (m2) | Surface Density (kg/m2) | Density (kg/m3) |
---|---|---|---|---|---|
C+ | 0.2 ± 2.9 × 10−3 a | 8.3 × 10−4 ± 7.6 × 10−5 b | 4.4 × 10−3 ± 5 × 10−4 a | 5 × 10−2 ± 9 × 10−3 a | 6.1 × 102 ± 0.92 × 102 a |
C-1 | 0.2 ± 2.9 × 10−2 a | 8.9 × 10−4 ± 5.8 × 10−5 b | 4.5 × 10−3 ± 5 × 10−4 a | 5.2 × 10−2 ± 8 × 10−3 a | 5.9 × 102 ± 1.20 × 102 a |
S | 0.2 × 10−2 ± 1.2 × 10−3 b | 1.3 × 10−3 ± 2.6 × 10−5 a | 4.6 × 10−3 ± 7 × 10−4 a | 3.4 × 10−2 ± 3.5 × 10−2 b | 2.7 × 102 ± 0.77 × 102 b |
B | Young’s Modulus (MPa) | Tensile Strength (MPa) | Puncture Strength (Kg) | Deformation at the Breaking Point | % Elongation |
---|---|---|---|---|---|
C-1 | 6.400 ± 2 a | 22.200 ± 0.4 a | 6.870 ± 1.5 × 10−4 c | 0.569 ± 2 × 10−3 b | 5.700 ± 0 a |
C+ | 6.200 ± 1.4 a | 23.500 ± 2.5 a | 9.810 ± 1.2 × 10−4 b | 1.620 ± 3 × 10−3 a | 4.500 ± 0 c |
S | 5.500 ± 8 a | 22.800 ± 3 a | 1.262 × 10−3 ± 0 a | 1.620 ± 8 × 10−4 a | 5 ± 0.5 b |
Color | |||||
---|---|---|---|---|---|
B | L | a | b | C | h |
C-1 | 83.0 ± 0.2 a | 4.0 ± 0.02 b | −0.4 ± 0.5 b | 4 ± 0 b | 19.4 ± 1.4 a |
C+ | 81.9 ± 0.3 b | 4.2 ± 0.20 a | 1.1 ± 0.6 a | 4.9 ± 0.1 a | 13.8 ± 6.8 a |
S | 81.7 ± 0.5 b | 4.6 ± 0.01 a | 1.5 ± 0.3 a | 4.8 ± 0.1 a | 17.9 ± 3.4 a |
Physicochemical Properties | Day 1 S | Day 9 S | Day 9 C+ | Day 9 C-1 |
---|---|---|---|---|
pH | 4.5 ± 0.0 b | 4.6 ± 0.0 b | 5.1 ± 0.2 a | 4.6 ± 0.2 b |
°Brix | 4.5 ± 0 b | 5.5 ± 0.3 a | 4.6 ± 0.1 b | 5.5 ± 0.2 a |
Titratable acidity g acid/100 mL sample | 1.2 ± 0.2 a | 1.0 ± 0.0 b | 0.9 ± 0.1 b | 0.8 ± 0.0 b |
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Gómez-Espinoza, D.; Gonzalez-Calderon, J.A.; Rivera-Vázquez, R.; Aguirre-Mancilla, C.L.; Delgado-Alvarado, E.; Herrera-May, A.L.; Pérez-Pérez, M.C.I. Microencapsulation of Betalains Extracted from Garambullo (Myrtillocactus geometrizans) to Produce Active Chitosan–Polyvinyl Alcohol Films with Delayed Release of Bioactive Compounds. Antioxidants 2024, 13, 1031. https://doi.org/10.3390/antiox13091031
Gómez-Espinoza D, Gonzalez-Calderon JA, Rivera-Vázquez R, Aguirre-Mancilla CL, Delgado-Alvarado E, Herrera-May AL, Pérez-Pérez MCI. Microencapsulation of Betalains Extracted from Garambullo (Myrtillocactus geometrizans) to Produce Active Chitosan–Polyvinyl Alcohol Films with Delayed Release of Bioactive Compounds. Antioxidants. 2024; 13(9):1031. https://doi.org/10.3390/antiox13091031
Chicago/Turabian StyleGómez-Espinoza, Daniela, J. A. Gonzalez-Calderon, Ricardo Rivera-Vázquez, César Leobardo Aguirre-Mancilla, Enrique Delgado-Alvarado, Agustín L. Herrera-May, and Ma. Cristina Irma Pérez-Pérez. 2024. "Microencapsulation of Betalains Extracted from Garambullo (Myrtillocactus geometrizans) to Produce Active Chitosan–Polyvinyl Alcohol Films with Delayed Release of Bioactive Compounds" Antioxidants 13, no. 9: 1031. https://doi.org/10.3390/antiox13091031