Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract

• Published in: Food research international 2023-04, Vol.166, p.112611-112611, Article 112611
• Main Authors: de Abreu Figueiredo, Jayne, Norcino, Laís Bruno, do Carmo, Eloá Lourenço, Campelo, Pedro Henrique, Botrel, Diego Alvarenga, Borges, Soraia Vilela, de Souza, Sérgio Michielon, de Oliveira, Cassiano Rodrigues
• Format: Article
• Language: English
• Subjects: Anthocyanins; Anthocyanins - analysis; antioxidant activity; antioxidants; Antioxidants - analysis; atomization; bioavailability; bulk density; cohesion; color; digestion; digestive tract; dyes; Encapsulation; food research; Gastrointestinal tract; Gastrointestinal Tract - chemistry; Grape peel; grapes; half life; heat tolerance; Humans; intestines; lipids; oxygen; Palm Oil; palm oils; particle size; Phenols - analysis; Plant Extracts - analysis; Spray chilling; Stability; storage quality; temperature; thermal properties
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.112611

[Display omitted] •Microencapsulation by spray chilling is a promising technique for the food industry.•Microparticles containing grape skin extract can be used in food fortification.•Higher concentrations of saturated lipid increased microparticle crystallinity.•The gastrointestinal simulation in vitro showed that microparticles increased the bioaccessibility of anthocyanins. Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1–1247.2 mg GAE/100 g) and antioxidant capacity (1739.8–1660.6 mg TEAC/100