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Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion:
Samira Mohammadalinejhad1, Augustė Almonaitytė1, Ida-Johanne Jensen1
1Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway.
International Journal of Biological Macromolecules
|July 5, 2023
Summary
Purple corn anthocyanins were microencapsulated using alginate and electrostatic extrusion, optimizing conditions for high encapsulation efficiency and stability. These anthocyanin-loaded alginate microbeads show potential for intelligent packaging due to reduced degradation.
Area of Science:
- Food Science and Technology
- Materials Science
- Chemical Engineering
Background:
- Purple corn anthocyanins are potent natural colorants and antioxidants with limited stability.
- Microencapsulation is a key strategy to protect sensitive bioactive compounds like anthocyanins.
- Alginate is a widely used biopolymer for microencapsulation due to its biocompatibility and gelling properties.
Purpose of the Study:
- To optimize the microencapsulation of purple corn anthocyanins using alginate via electrostatic extrusion.
- To evaluate the impact of alginate concentration, extract concentration, and extrusion voltage on encapsulation efficiency and particle size.
- To assess the physical characteristics, stability, and potential application of the anthocyanin-loaded alginate microbeads.
Main Methods:
- Response surface methodology was employed to optimize microencapsulation parameters.
- Electrostatic extrusion was used to create alginate microbeads loaded with purple corn extract.
- Characterization included Brunauer-Emmett-Teller (BET) analysis, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and stability studies.
Main Results:
- Optimal conditions yielded microbeads with high encapsulation efficiency (up to 91.59%) and controlled particle sizes (1.29-1.87 mm).
- BET analysis showed decreased surface area and pore volume upon extract inclusion, with smaller microbeads exhibiting lower values.
- FTIR confirmed anthocyanin presence and interaction with alginate; stability studies demonstrated color retention and significantly reduced degradation rates compared to unencapsulated anthocyanins.
Conclusions:
- Optimized alginate microbeads effectively encapsulate purple corn anthocyanins, enhancing their stability.
- The microencapsulation process significantly improves the degradation resistance of anthocyanins, particularly at lower temperatures.
- These anthocyanin-loaded alginate microbeads show considerable promise for applications in intelligent packaging and food preservation.
