Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-02 DOI:10.1007/s10068-025-01875-2

Youngbin Jang, Eunmi Koh

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引用次数: 0

Abstract

Polysaccharides with different zeta potential values, including guar gum (GG), gum Arabic (GA), and xanthan gum (XG), were combined with maltodextrin (MD) and then used as wall materials to encapsulate anthocyanins from aronia. Based on absolute zeta potential of 10 mV, wall materials were divided into two groups: MD (− 2.80 mV) and GG (− 3.49 mV) as non‐ionic materials and GA (− 30.83 mV) and XG (− 65.87 mV) as anionic materials. The addition of aronia concentrates (pH 3.8) had no effect on zeta potential values in non‐ionic MD and MD + GG, whereas it elevated zeta potential values in anionic MD + GA and MD + XG. Non‐ionic MD and MD + GG exhibited higher encapsulation efficiency and storage stability of anthocyanins than anionic MD + GA and MD + XG. Principal component analysis showed that zeta potential values of wall materials positively correlated with encapsulation efficiency and storage stability of anthocyanins. The results indicate that non‐ionic wall materials are suitable for anthocyanins encapsulation.

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通过包封提高野樱草花青素的包封效率和稳定性：对壁材离子强度的研究

采用瓜尔胶（GG）、阿拉伯胶（GA）和黄原胶（XG）等具有不同zeta电位值的多糖与麦芽糖糊精（MD）结合，作为包封野野葡萄花青素的壁材。基于10 mV的绝对zeta电位，将壁材分为两组：非离子材料MD（−2.80 mV）和GG(−3.49 mV)，阴离子材料GA（−30.83 mV）和XG（−65.87 mV）。pH 3.8的添加对非离子MD和MD + GG的zeta电位值没有影响，而对阴离子MD + GA和MD + XG的zeta电位值有提高作用。非离子MD和MD + GG比阴离子MD + GA和MD + XG具有更高的包封效率和贮藏稳定性。主成分分析表明，壁材zeta电位值与花青素的包封效率和贮藏稳定性呈正相关。结果表明，非离子型壁材适合于花青素包封。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.