Abstract：
:The goal of this research was to investigate the change in phenolics content and antioxidant capacity of microencapsulated anthocyanins (ACNs) digested in vitro. Blueberry ACN microcapsules were prepared from two wall materials (whey protein isolate and gum arabic) and ACN powder, previously extracted with three solvent systems (acetonic, ethanolic, methanolic); this was then spray-dried. The physicochemical properties and release characteristics of the microcapsules were evaluated. Rehydrated gum arabic microcapsules retained more total ACNs but less ferric reducing power than did whey protein microcapsules. Ethanolic extracts retained most of the total ACNs while methanolic extracts possessed the highest antioxidant capacity. During in vitro digestion, gum arabic microcapsules had high release rates of phenolics with high antioxidant activity during the gastric phase. Whey protein microcapsules had comparably lower release rates but high antioxidant activity throughout digestion.
journal_name
Food Chemjournal_title
Food chemistryauthors
Flores FP,Singh RK,Kerr WL,Pegg RB,Kong Fdoi
10.1016/j.foodchem.2013.12.063subject
Has Abstractpub_date
2014-06-15 00:00:00pages
272-8eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01931-6journal_volume
153pub_type
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