{"title":"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","authors":"Kartini Kartini, Shereen Graciela Wijaya, Ni Nyoman Yulia Pusparini, Grace Kandinata, Jefika Grace Angelia Sung, Roisah Nawatila","doi":"10.1007/s11483-025-09972-9","DOIUrl":null,"url":null,"abstract":"<div><p>Roselle (<i>Hibiscus sabdariffa</i> 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 IC<sub>50</sub> 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.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials\",\"authors\":\"Kartini Kartini, Shereen Graciela Wijaya, Ni Nyoman Yulia Pusparini, Grace Kandinata, Jefika Grace Angelia Sung, Roisah Nawatila\",\"doi\":\"10.1007/s11483-025-09972-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Roselle (<i>Hibiscus sabdariffa</i> 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 IC<sub>50</sub> 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.</p><h3>Graphical Abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 2\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-05-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-09972-9\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09972-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials
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.
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.
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