Journal
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
Volume 20, Issue 10, Pages 1908-1915Publisher
SOC BRASILEIRA QUIMICA
DOI: 10.1590/S0103-50532009001000020
Keywords
anthocyanins; encapsulation; HPLC-PDA-MS/MS; release curve; Rubus spp
Categories
Funding
- FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
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Blackberry shows an attractive color due to the presence of anthocyanins; however the use of these pigments as natural colorant is difficult since some external agents, specially pH>3, cause their discoloration. On the other hand, encapsulation techniques have been widely used in the industry to protect active ingredients. The aims of this study were to establish the encapsulation conditions of anthocyanins from blackberry, to evaluate the capsules characteristics, as well as the anthocyanins release. Three polysaccharides (curdlan, pectin and sodium alginate) were evaluated as wall material to obtain capsules by gelation. Curdlan was chosen since it was the only gum capable to form hard gel under low pH value. The capsules showed spherical form and multinucleated appearance, and encapsulation efficiency ranged from 80.3 to 96.7%. The release curves followed first order kinetics, with a strong burst effect, 80 to 100% of the anthocyanins released in solution at pH 1 after 20 min.
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