Abstract：
:This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%. CS-CMS microcapsules showed significantly higher MEEs than those of GE-AG microcapsules. A significant higher MEE and lower moisture content and hygroscopicity was observed in spray-dried double emulsion (SDE) microcapsules. Freeze-dried double emulsion (FDE) microcapsules possessed higher total anthocyanin and total phenolic contents. The best fit for release kinetics was achieved using first-order and Higuchi models for SDE and FDE microcapsules, respectively. Diffusion-controlled release in the simulated gastric fluid was found for SDE microcapsules, while erosion-controlled release in simulated gastric and intestinal fluids predominated for FDE microcapsules. These findings suggest that the microcapsules can be applied for loading anthocyanins as a nutraceutical with controllable release requirement.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kanha N,Regenstein JM,Surawang S,Pitchakarn P,Laokuldilok Tdoi
10.1016/j.foodchem.2020.127950subject
Has Abstractpub_date
2021-03-15 00:00:00pages
127950eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31812-4journal_volume
340pub_type
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