Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins

• Published in: Food chemistry 2018-04, Vol.246, p.305-312
• Main Authors: Tan, Chen, Selig, Michael Joseph, Lee, Michelle C., Abbaspourrad, Alireza
• Format: Article
• Language: English
• Subjects: Anthocyanin; CaCO3; Copigmentation; Layer-by-layer; Polyelectrolyte complex
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.11.033

•Layer-by-layer and copigmentation were combined for anthocyanin encapsulation.•Large amounts of anthocyanin were entrapped with high encapsulation efficiency.•Copigmented complexes greatly inhibited anthocyanin leakage from microcapsules.•The composite system shows great potential as carrier for water-soluble antioxidants. The all-polysaccharide based polyelectrolyte microcapsules combining copigmentation for anthocyanin encapsulation and stabilization were fabricated. Copigmented complexes of chondroitin sulfate and anthocyanin were preloaded in CaCO3 scaffold, and then microcapsules were created by coating the sacrificial CaCO3 using layer-by-layer technique. It was observed that the preloading of copigmented complex affected the precipitation reaction of CaCO3 and the subsequent entrapment of anthocyanin. With addition of anthocyanin from 0.125 to 0.75 mg, copigmentation can significantly increase the encapsulation efficiency of anthocyanin in CaCO3, whereas such effect was not obvious at higher loadings. The leakage of anthocyanin during CaCO3 core dissolution and storage was also inhibited by two polysaccharide layers coupled with copigmentation, which may be related to the formation of interconnecting networks. Additionally, a higher anthocyanin antioxidant activity was provided by carbohydrate matrix. These findings may allow for the encapsulation of large amounts of water-soluble components; particularly natural colorant by copigmented complex-polyelectrolyte structures.