Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Sílvia C S R de Moura; Carolina L Berling; Aline O Garcia; Marise B Queiroz; Izabela D Alvim; Miriam D Hubinger

doi:10.1016/j.foodres.2018.12.010

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Food Res Int. 2019 Jul:121:542-552. doi: 10.1016/j.foodres.2018.12.010. Epub 2018 Dec 11.

Authors

Sílvia C S R de Moura¹, Carolina L Berling², Aline O Garcia³, Marise B Queiroz⁴, Izabela D Alvim⁵, Miriam D Hubinger⁶

Affiliations

¹ Department of Food Engineering, School of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, Brazil. Electronic address: smoura@ital.sp.gov.br.
² School of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, Brazil.
³ Science and Food Quality Center, Institute of Food Technology, Avenida Brasil, 2880, P.O. Box 139, 13070-178 Campinas, Brazil. Electronic address: alinegarcia@ital.sp.gov.br.
⁴ Bakery and Confectionary Technology Center, Institute of Food Technology, Avenida Brasil, 2880, P.O. Box 139, 13070-178 Campinas, Brazil.. Electronic address: bqueiroz@ital.sp.gov.br.
⁵ Bakery and Confectionary Technology Center, Institute of Food Technology, Avenida Brasil, 2880, P.O. Box 139, 13070-178 Campinas, Brazil.. Electronic address: izabela@ital.sp.gov.br.
⁶ Department of Food Engineering, School of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, Brazil. Electronic address: mhub@unicamp.br.

PMID: 31108779
DOI: 10.1016/j.foodres.2018.12.010

Abstract

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl₂) were used. The purpose of the study was to evaluate the release profile of anthocyanins under simulated gastrointestinal conditions, as well as microparticles application in pectin candy. Microparticles were incubated in simulated gastric and intestinal fluids and the release was evaluated by polyphenols, anthocyanin and color. Jelly candies were characterized and being tested for sensory acceptance (84 tasters). Samples were stored in the absence of light (25 °C/55% humidity) and evaluated for polyphenols, anthocyanin and color for 62-days. Microencapsulation of hibiscus anthocyanin resulted in improved enteric protection of bioactive compound, mainly in microparticles generated by dripping-extrusion. Application in jelly candy has shown to be technically feasible, with retention of up to 73% of bioactive compounds and mean sensorial acceptance of 70% tasters.

Keywords: Bioactive compounds; Candy; Encapsulation; Gastrointestinal tract; Hibiscus sabdariffa L; Ionic gelation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / analysis*
Candy*
Color
Gels*
Hibiscus / chemistry*
Ions
Plant Extracts / analysis*
Polyphenols
Taste

Substances

Anthocyanins
Gels
Ions
Plant Extracts
Polyphenols