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- Title
Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers.
- Authors
Stănciuc, Nicoleta; Turturică, Mihaela; Oancea, Ana; Barbu, Vasilica; Ioniţă, Elena; Aprodu, Iuliana; Râpeanu, Gabriela
- Abstract
Binding of anthocyanin extract from grapes ( Fetească neagră variety) by whey protein isolate was first estimated through fluorescence spectroscopy quenching experiments. The data were analyzed using the modified Stern-Volmer equation, allowing the estimation of binding and thermodynamic parameters. The increase of binding constants, accessible fractions, and number of binding sites was highlighted when increasing the temperature, suggesting the presence of the dynamic quenching process. The HPLC analysis allowed the identification of anthocyanin composition of extract and powders, highlighting the presence of the malvidin-3-glucoside as the main anthocyanin. Molecular docking tests provided strong evidence on the involvement of α-lactalbumin and β-lactoglobulin in the tight binding of malvidin-3-glucoside. Further, grape anthocyanins were encapsulated within whey protein isolate and two different polysaccharides (acacia gum and pectin) by coacervation, followed by freeze-drying. The encapsulating efficiency varied between 94 and 99%. Two size smaller particles were obtained in case of microencapsulation in the presence of pectin when compared with acacia gum, as revealed by laser confocal scanning microscopy investigations. Significantly, the experimental variant with pectin allowed the entrapment of a higher amount of flavonoids. The antioxidant activities of the two experimental variants were comparable. The thermal stability experiments evidenced a relatively higher protective effect on anthocyanin degradation in the variant with pectin.
- Subjects
MICROENCAPSULATION; ANTHOCYANINS; GRAPE microbiology; QUENCHING (Chemistry); WHEY proteins; BINDING constant
- Publication
Food & Bioprocess Technology, 2017, Vol 10, Issue 9, p1715
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-017-1938-8