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Effects of Encapsulation and In Vitro Digestion on Anthocyanin Composition and Antioxidant Activity of Raspberry
Mokgaetji Johanna Mokale1, Sreejarani Kesavan Pillai2, Dharini Sivakumar1,3
1Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa.
Foods (Basel, Switzerland)
|July 29, 2025
Summary
Raspberry extract microbeads were created using various biopolymer combinations. The alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid matrix demonstrated superior encapsulation and enhanced anthocyanin bioaccessibility and antioxidant activity during digestion.
Area of Science:
- Food Science and Technology
- Biopolymer Science
- Nutritional Science
Background:
- Raspberry extract is rich in anthocyanins, potent antioxidants with health benefits.
- Anthocyanins are susceptible to degradation during food processing and digestion.
- Encapsulation techniques are crucial for protecting bioactive compounds and enhancing their bioavailability.
Purpose of the Study:
- To develop and characterize raspberry extract microbeads using novel encapsulation matrices.
- To evaluate the effectiveness of different biopolymer combinations on anthocyanin encapsulation efficiency and stability.
- To assess the bioaccessibility and antioxidant activity of anthocyanins from encapsulated raspberry extract during in vitro digestion.
Main Methods:
- Microbeads were produced using freeze-drying with matrices: alginate + pea protein isolate + psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid.
- Characterization included scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffractometry (XRD).
- Encapsulation efficiency, anthocyanin release, bioaccessibility of total phenols and specific anthocyanins, and antioxidant activities were assessed during in vitro digestion.
Main Results:
- The alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid matrix achieved the highest encapsulation efficiency (91.60%).
- SEM revealed spherical microbeads with varied surface morphologies; FTIR and XRD indicated amorphous structures and similar thermal degradation.
- This optimal matrix also showed the highest bioaccessibility for total phenols (93.14%) and key anthocyanins, cyanidin-3-O-sophoroside (54.61%) and cyanidin-3-O-glucoside (55.30%).
Conclusions:
- The tested biopolymer combinations effectively enhanced anthocyanin stability and protected them against in vitro degradation.
- The alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid matrix is a promising system for delivering bioactive raspberry compounds.
- This study highlights the potential of tailored encapsulation strategies for improving the stability and bioavailability of plant-derived bioactive compounds.
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