Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-19 DOI:10.1007/s11483-025-09972-9

Kartini Kartini, Shereen Graciela Wijaya, Ni Nyoman Yulia Pusparini, Grace Kandinata, Jefika Grace Angelia Sung, Roisah Nawatila

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Abstract

Roselle (Hibiscus sabdariffa L.) anthocyanins serve as both colorants and bioactive compounds but are highly unstable to pH, light, heat, metal ions, oxygen, and enzymes. Microencapsulation using appropriate techniques and matrix materials enhances the stability of anthocyanins. This study aimed to compare the physicochemical properties and antioxidant activity of spray-dried microencapsulated roselle anthocyanins using a single matrix (maltodextrin) and binary matrix combinations. The binary matrices included maltodextrin-alginate at ratios of 49:1, 47:3, and 46:4, and maltodextrin-carboxymethyl cellulose at ratios of 49.5:0.5, 49:1, and 48:2. The use of a binary matrix improved the physicochemical properties of the microcapsules. The selected matrices, maltodextrin-alginate (49:1) and maltodextrin-carboxymethyl cellulose (49:1), produced microcapsules with the following characteristics, a yield of 52.80% and 50.67%, a pink-colored powder with a non-sticky texture, moisture content of 2.95% and 3.87%, encapsulation efficiency of 98.01% and 98.80%, an average particle size of 1.406 μm and 1.365 μm with a homogeneous distribution (PDI < 0.7), and the capacity to retain red color stability at pH 2.6–5. The microcapsules exhibited an amorphous structure characterized by a non-spherical and agglomerated form. ATR-FTIR analysis confirmed that the anthocyanins were successfully trapped within the matrix through visible changes in the spectra. The microcapsules demonstrated free radical scavenging activity against DPPH, with IC₅₀ values of 3.8087 and 3.0438 mg/mL. The addition of alginate or carboxymethyl cellulose to maltodextrin as a matrix not only resulted in powder with improved physicochemical properties but also enhanced encapsulation efficiency, suggesting their potential for stabilizing anthocyanins in functional food applications. Therefore, further research is needed to explore other binary matrix combinations, optimize the release behavior of anthocyanins, and evaluate their performance in real food or pharmaceutical applications.

Graphical Abstract

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玫瑰茄花萼提取物喷雾干燥微胶囊化研究：麦芽糊精及其与海藻酸盐和羧甲基纤维素复合作为壁材的影响

玫瑰花青素既是着色剂又是生物活性化合物，但对pH值、光、热、金属离子、氧和酶高度不稳定。采用合适的工艺和基质材料进行微胶囊化，提高了花青素的稳定性。本研究旨在比较单一基质（麦芽糊精）和二元基质组合喷雾干燥的微胶囊化玫瑰花青素的理化性质和抗氧化活性。二元基质包括麦芽糖糊精-海藻酸盐的比例为49:1、47:3和46:4，以及麦芽糖糊精-羧甲基纤维素的比例为49.5:0.5、49:1和48:2。二元基质的使用改善了微胶囊的物理化学性质。选用麦芽糖糊精-海藻酸盐（49:1）和麦芽糖糊精-羧甲基纤维素（49:1）制备的微胶囊具有以下特点：产率分别为52.80%和50.67%，粉末呈粉红色，质地不粘，含水量分别为2.95%和3.87%，包封率分别为98.01%和98.80%，平均粒径分别为1.406 μm和1.365 μm，分布均匀（PDI < 0.7），在pH 2.6 ~ 5条件下保持红色稳定性。微胶囊呈现出非球形和凝聚的非晶结构。ATR-FTIR分析通过可见的光谱变化证实了花青素被成功捕获在基质中。微胶囊对DPPH具有清除自由基的活性，IC50值分别为3.8087和3.0438 mg/mL。在麦芽糖糊精中加入海藻酸盐或羧甲基纤维素作为基质，不仅改善了粉末的理化性质，而且提高了包封效率，表明其在功能食品中稳定花青素的潜力。因此，需要进一步研究探索其他二元基质组合，优化花青素的释放行为，并评估其在实际食品或制药应用中的性能。图形抽象

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.