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Title: Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules
Authors: Orranuch Norkaew
Pasin Thitisut
Sugunya Mahatheeranont
Benjaporn Pawin
Phumon Sookwong
Sittidet Yodpitak
Anusorn Lungkaphin
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Oct-2019
Abstract: © 2019 Elsevier Ltd Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.
ISSN: 18737072
Appears in Collections:CMUL: Journal Articles

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