Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)

Microencapsulated phenolic extracts of blackberry (PE) were obtained by lyophilization in matrixes of beta-cyclodextrin (beta-CDS), chitosan (C), xanthan (X) and hydrogel (H). The encapsulation was confirmed by Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA); their antioxidant activity, controlled release of phenolics and efficiency of encapsulation were determined. However, coated chitosan and xanthan only showed the characteristic shape. In fact, encapsulation efficiency depended on the phenolic compound and the encapsulated coating used; gallic acid and epicatechin were predominantly in microcapsules coated with beta-cyclodextrin and xanthan. The highest antioxidant activity in microcapsules coated with beta-cyclodextrin (84.43 +/- 3.5%) and xanthan (90.75 +/- 0.09%) was related to the equitable presence of encapsulated phenolic compounds. The controlled release of phenolic extract capsules was influenced by coating, solvent and pH. (C) 2014 Elsevier Ltd. All rights reserved.