{"title":"Porous gelatin microspheres for high loading and improved stability of anthocyanins: Serving as antioxidant factors and food freshness indicators","authors":"Jialin Sun , Zihao Wei , Changhu Xue","doi":"10.1016/j.foodhyd.2023.109494","DOIUrl":null,"url":null,"abstract":"<div><p>Porous gelatin microspheres (PGMs) are effective means to achieve controlled release and rapid functional response of anthocyanins (ANCs). In this study, PGMs were developed by the calcium carbonate template method, which had a surface and internal porous structure. Subsequently, the loading of ACNs occurred at pH = 4 driven by the electrostatic interaction between positively charged PGMs and negatively charged ACNs, and the maximum loading was 353.08 ± 0.94 mg<sub>ACN</sub>/g<sub>PGMs</sub>. In addition, ACN@PGMs could also realize the long-term controlled release of ACNs, significantly delayed the degradation rate of ACNs and increased the possibility of long-term antioxidant activity of ACNs. Meanwhile, the stability experiment of storage results showed that the degradation rate of ACNs under light and humidity conditions was 56.656 ± 0.209% after 16 days, while the degradation rate of ACNs within ACN@25PGMs was only 49.239 ± 0.490%, significantly improving the storage stability of ACNs. Finally, ACN@PGMs had excellent ammonia responsiveness and the color change (from purple to yellow) could be seen by the naked eye. This provided a basis for the subsequent application of ACN@PGMs as antioxidant factors and food freshness indicators in the food field.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109494"},"PeriodicalIF":11.0000,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23010408","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Porous gelatin microspheres (PGMs) are effective means to achieve controlled release and rapid functional response of anthocyanins (ANCs). In this study, PGMs were developed by the calcium carbonate template method, which had a surface and internal porous structure. Subsequently, the loading of ACNs occurred at pH = 4 driven by the electrostatic interaction between positively charged PGMs and negatively charged ACNs, and the maximum loading was 353.08 ± 0.94 mgACN/gPGMs. In addition, ACN@PGMs could also realize the long-term controlled release of ACNs, significantly delayed the degradation rate of ACNs and increased the possibility of long-term antioxidant activity of ACNs. Meanwhile, the stability experiment of storage results showed that the degradation rate of ACNs under light and humidity conditions was 56.656 ± 0.209% after 16 days, while the degradation rate of ACNs within ACN@25PGMs was only 49.239 ± 0.490%, significantly improving the storage stability of ACNs. Finally, ACN@PGMs had excellent ammonia responsiveness and the color change (from purple to yellow) could be seen by the naked eye. This provided a basis for the subsequent application of ACN@PGMs as antioxidant factors and food freshness indicators in the food field.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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