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Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability

Year 2024, Volume: 8 Issue: 1, 92 - 102, 07.06.2024

Elif Baysal , Aslıhan Kazan

https://doi.org/10.38088/jise.1434283

Abstract

Pigments obtained from plants and algae are utilized as colour additives in food and pharmaceutical formulations due to the advantages of being non-toxic and possessing several biological activities. However, the low stability limits the utilization of natural pigments and therefore strategies such as chemical modification or encapsulation are required. This study aimed to improve the thermal stability of black carrot anthocyanins by microencapsulation. The effect of parameters such as concentration and flow rate of alginate solution, stirring rate and temperature of CaCl2 solution and needle diameter on the average size, polydispersity (PDI), and sphericity of alginate microparticles were examined. Optimum conditions were elicited as 2% concentration and 1 ml/min flow rate for alginate solution, 40 rpm stirring rate of CaCl2 solution at 4oC and 0.45 mm of needle size resulting in 462.4 μm of particle size. Heat treatment was also applied and the retention efficiencies were determined as 96.92% and 75.82% for encapsulated and free anthocynanins, respectively. In addition, half-life of anthocyanin rich extract has been shown to increase from 7.5 h to 66.5 h by microencapsulation. These findings indicated the ability of alginate microparticles for the protection of black carrot anthocyanins from thermal degradation and improvement of storage stability.

Keywords

Alginate microparticles Anthocyanin Black carrot Encapsulation Thermal stability

References

  • [1] Amchova, P., Kotolova, H. and Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3):914–922.
  • [2] Sigurdson, G.T., Tang, P. and Giusti, M.M. (2017). Natural Colorants: Food Colorants from Natural Sources. Annual Review of Food Science and Technology, 8(1):261–280.
  • [3] El-Wahab, H.M.F.A., Moram, G.S.E.-D. (2013). Toxic effects of some synthetic food colorants and/or flavor additives on male rats. Toxicology and Industrial Health, 29(2):224–232.
  • [4] Bakowska-Barczak, A. (2005). Acylated Anthocyanins as Stable Natural Food Colorants – a Review. Polish Journal of Food and Nutrition Sciences, 1455(2):107–116.
  • [5] Rodriguez-Amaya, D. B. (2019). Natural Food Pigments and Colorants, Bioactive Molecules in Food, Edited by Jean-Michel Mérillon and Kishan Gopal Ramawat, Springer International Publishing, pp. 867–901. ISBN: 978-3-319-78030-6.
  • [6] Coultate, T. and Blackburn, R. S. (2018). Food colorants: their past, present and future. Coloration Technology, 134(3):165–186.
  • [7] Akhtar, S., Rauf, A., Imran, M., Qamar, M., Riaz, M. and Mubarak M. S. (2017). Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends Food Science & Technology, 66:36–47.
  • [8] Kong, J.M., Chia, L. S., Goh, N.K., Chia, T.F. and Brouillard R. (2003). Analysis and biological activities of anthocyanins. Phytochemistry, 64(5):923–933.
  • [9] Netzel, M., Netzel, G., Kammerer, D.R., Schieber, A., Carle, R., Simons, L., Bitsch, I., Bitsch, R. and Konczak, I. (2007). Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innovative Food Science & Emerging Technologies, 8(3):365–372.
  • [10] Khandare, V., Walia, S., Singh, M. and Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89(4):482–486.
  • [11] Konczak, I. and Zhang W. (2004). Anthocyanins-More Than Nature’s Colours. Journal of Biomedicine and Biotechnology, 2004(5):239–240.
  • [12] Fang, J.L., Luo, Y., Yuan, K., Guo, Y. and Jin, S.H. (2020). Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin. LWT, 117:108543.
  • [13] Robert, P. and Fredes, C. (2015). The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods. Molecules, 20(4):5875–5888.
  • [14] Yousuf, B., Gul, K., Wani, A. A. and Singh, P. (2016). Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review. Critical Reviews in Food Science and Nutrition, 56(13):2223–2230. [15] Tan, C., Dadmohammadi, Y., Lee, M. C., & Abbaspourrad, A. (2021). Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3164-3191.
  • [16] Patel, M.A., AbouGhaly, M.H.H., Schryer-Praga, J.V. and Chadwick, K. (2017). The effect of ionotropic gelation residence time on alginate cross-linking and properties. Carbohydrate Polymers, 155:362–371.
  • [17] Agüero, L., Zaldivar-Silva, D., Peña, L. and Dias, M. (2017). Alginate microparticles as oral colon drug delivery device: A review. Carbohydrate Polymers, 168:32–43.
  • [18] Łętocha, A., Miastkowska, M. and Sikora, E. (2022). Preparation and Characteristics of Alginate Microparticles for Food. Pharmaceutical and Cosmetic Applications Polymers, 14(18):3834.
  • [19] Vilkhu, K., Mawson, R., Simons, L. and Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry — A review. Innovative Food Science & Emerging Technologies, 9(2):161–169.
  • [20] Esclapez, M.D., García-Pérez, J.V., Mulet, A. and Cárcel, J.A. (2011). Ultrasound-Assisted Extraction of Natural Products. Food Engineering Reviews, 3(2):108–120.
  • [21] Picó, Y. (2013). Ultrasound-assisted extraction for food and environmental samples. TrAC Trends in Analytical Chemistry, 43:84–99.
  • [22] Rutkowska, M., Namieśnik, J. and Konieczka P. (2017). Ultrasound-Assisted Extraction, The Application of Green Solvents Separation Processes, Edited by Francisco Pena-Pereira and Marek Tobiszewski, Elsevier, pp. 301–324. ISBN: 978-0-12-805297-6.
  • [23] Chemat, F., Rombaut, N., Sicaire, A.G., Meullemiestre, A., Fabiano-Tixier, A.S. and Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34:540–560.
  • [24] Kazan, A., Sevimli-Gur, C., Yesil-Celiktas, O. and Dunford, N.T. (2016). Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes. European Food Research and Technology, 242(5):693–701.
  • [25] Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Dietary Supplements, 88(5):1269-1278.
  • [26] Taghavi, T., Patel, H. and Rafie, R. (2021). Comparing pH differential and methanol-based methods for anthocyanin assessments of strawberries. Food Science and Nutrition, 10(7):2123-2131.
  • [27] Leong, J.Y., Lam, W.H., Ho, K.W., Voo, W.P., Fu-Xiang Lee, M., Lim, H.P., Lim, S.L., Tey, B.T., Poncelet, D. and Chan, E.S. (2016). Advances in fabricating spherical alginate hydrogels with controlled particle designs by ionotropic gelation as encapsulation systems. Particuology, 24:44-60.
  • [28] Schneider, C.A., Rasband, W.S. and Eliceiri, K.W. (2012). NIH Image to ImageJ: 25 years of image analysis. Nature Methods, 9(7):671–675.
  • [29] Raval, N., Maheshwari, R., Kalyane, D., Youngren-Ortiz, S.R., Chougule, M.B. and Tekade, R.K. (2018). Importance of physicochemical characterization of nanoparticles in pharmaceutical product development, Basic Fundamentals of Drug Delivery, Edited by Rakesh Kumar Tekade, Elsevier Inc., pp.369-400. ISBN: 9780128179093.
  • [30] Alkhatib, H., Doolaanea, A.A., Assadpour, E., Mohmad Sabere, A.S., Mohamed, F. and Jafari, S.M. (2022). Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation. Journal of Food Engineering, 328:111065.
  • [31] Partovinia, A. and Vatankhah, E. (2019). Experimental investigation into size and sphericity of alginate micro- beads produced by electrospraying technique: Operational condition optimization. Carbohydrate Polymers, 209:389–399.
  • [32] Rashid, F., Albayati, M. and Dodou, K. (2023). Novel Crosslinked HA Hydrogel Films for the Immediate Release of Active Ingredients. Cosmetics, 10(1):6.
  • [33] Baysal, E. (2022). İyonik Jelasyon Yöntemi ile Kara Havuç Antosiyaninlerinin Mikroenkapsülasyonu, Bachelor Thesis. Bursa Technical University, Bursa. 26p.
  • [34] Patel, A.S., Kar, A. and Mohapatra, D. (2020). Development of microencapsulated anthocyanin-rich powder using soy protein isolate, jackfruit seed starch and an emulsifier (NBRE-15) as encapsulating materials. Scientific Reports, 10(1):10198.
  • [35] Kazan, A. and Demirci, F. (2023). Olive leaf extract incorporated chitosan films for active food packaging. Konya Journal of Engineering Sciences, 11(4):1061-1072.
  • [36] Lee, B.B., Ravindra, P. and Chan, E.S. (2013). Size and shape of calcium alginate beads produced by extrusion dripping. Chemical Engineering and Technology, 36(10):1627-1642.
  • [37] Lim, G.P., Lee, B.B., Ahmad, M.S., Singh, H. and Ravindra, P. (2016). Influence of process variables and formulation composition on sphericity and diameter of Ca-alginate-chitosan liquid core capsule prepared by extrusion dripping method. Particulate Science and Technology, 34(6):681-690.
  • [38] Smrdel, P., Bogataj, M. And Mrhar, A. (2008). The influence of selected parameters on the size and shape of alginate beads prepared by ionotropic gelation. Scientia Pharmaceutica, 76(1):77-89.
  • [39] Zhang, W. and He, X. (2009). Encapsulation of living cells in small (approximately 100 microm) alginate microcapsules by electrostatic spraying: a parametric study. Journal of Biomechanical Engineering, 131(7):74515.
  • [40] Celli, G.B., Ghanem, A. and Brooks, S.L. (2016). Optimized encapsulation of anthocyanin-rich extract from haskap berries (Lonicera caerulea L.) in calcium-alginate microparticles. Journal of Berry Research, 6:1–11.
  • [41] De Moura, S.C.S.R., Berling, C.L., Germer, S.P.M., Alvim, I.D. and Hubinger, M.D. (2018). Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chemistry, 241:317-327.

Year 2024, Volume: 8 Issue: 1, 92 - 102, 07.06.2024

Elif Baysal , Aslıhan Kazan

https://doi.org/10.38088/jise.1434283

Abstract

References

  • [1] Amchova, P., Kotolova, H. and Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3):914–922.
  • [2] Sigurdson, G.T., Tang, P. and Giusti, M.M. (2017). Natural Colorants: Food Colorants from Natural Sources. Annual Review of Food Science and Technology, 8(1):261–280.
  • [3] El-Wahab, H.M.F.A., Moram, G.S.E.-D. (2013). Toxic effects of some synthetic food colorants and/or flavor additives on male rats. Toxicology and Industrial Health, 29(2):224–232.
  • [4] Bakowska-Barczak, A. (2005). Acylated Anthocyanins as Stable Natural Food Colorants – a Review. Polish Journal of Food and Nutrition Sciences, 1455(2):107–116.
  • [5] Rodriguez-Amaya, D. B. (2019). Natural Food Pigments and Colorants, Bioactive Molecules in Food, Edited by Jean-Michel Mérillon and Kishan Gopal Ramawat, Springer International Publishing, pp. 867–901. ISBN: 978-3-319-78030-6.
  • [6] Coultate, T. and Blackburn, R. S. (2018). Food colorants: their past, present and future. Coloration Technology, 134(3):165–186.
  • [7] Akhtar, S., Rauf, A., Imran, M., Qamar, M., Riaz, M. and Mubarak M. S. (2017). Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends Food Science & Technology, 66:36–47.
  • [8] Kong, J.M., Chia, L. S., Goh, N.K., Chia, T.F. and Brouillard R. (2003). Analysis and biological activities of anthocyanins. Phytochemistry, 64(5):923–933.
  • [9] Netzel, M., Netzel, G., Kammerer, D.R., Schieber, A., Carle, R., Simons, L., Bitsch, I., Bitsch, R. and Konczak, I. (2007). Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innovative Food Science & Emerging Technologies, 8(3):365–372.
  • [10] Khandare, V., Walia, S., Singh, M. and Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89(4):482–486.
  • [11] Konczak, I. and Zhang W. (2004). Anthocyanins-More Than Nature’s Colours. Journal of Biomedicine and Biotechnology, 2004(5):239–240.
  • [12] Fang, J.L., Luo, Y., Yuan, K., Guo, Y. and Jin, S.H. (2020). Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin. LWT, 117:108543.
  • [13] Robert, P. and Fredes, C. (2015). The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods. Molecules, 20(4):5875–5888.
  • [14] Yousuf, B., Gul, K., Wani, A. A. and Singh, P. (2016). Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review. Critical Reviews in Food Science and Nutrition, 56(13):2223–2230. [15] Tan, C., Dadmohammadi, Y., Lee, M. C., & Abbaspourrad, A. (2021). Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3164-3191.
  • [16] Patel, M.A., AbouGhaly, M.H.H., Schryer-Praga, J.V. and Chadwick, K. (2017). The effect of ionotropic gelation residence time on alginate cross-linking and properties. Carbohydrate Polymers, 155:362–371.
  • [17] Agüero, L., Zaldivar-Silva, D., Peña, L. and Dias, M. (2017). Alginate microparticles as oral colon drug delivery device: A review. Carbohydrate Polymers, 168:32–43.
  • [18] Łętocha, A., Miastkowska, M. and Sikora, E. (2022). Preparation and Characteristics of Alginate Microparticles for Food. Pharmaceutical and Cosmetic Applications Polymers, 14(18):3834.
  • [19] Vilkhu, K., Mawson, R., Simons, L. and Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry — A review. Innovative Food Science & Emerging Technologies, 9(2):161–169.
  • [20] Esclapez, M.D., García-Pérez, J.V., Mulet, A. and Cárcel, J.A. (2011). Ultrasound-Assisted Extraction of Natural Products. Food Engineering Reviews, 3(2):108–120.
  • [21] Picó, Y. (2013). Ultrasound-assisted extraction for food and environmental samples. TrAC Trends in Analytical Chemistry, 43:84–99.
  • [22] Rutkowska, M., Namieśnik, J. and Konieczka P. (2017). Ultrasound-Assisted Extraction, The Application of Green Solvents Separation Processes, Edited by Francisco Pena-Pereira and Marek Tobiszewski, Elsevier, pp. 301–324. ISBN: 978-0-12-805297-6.
  • [23] Chemat, F., Rombaut, N., Sicaire, A.G., Meullemiestre, A., Fabiano-Tixier, A.S. and Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34:540–560.
  • [24] Kazan, A., Sevimli-Gur, C., Yesil-Celiktas, O. and Dunford, N.T. (2016). Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes. European Food Research and Technology, 242(5):693–701.
  • [25] Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Dietary Supplements, 88(5):1269-1278.
  • [26] Taghavi, T., Patel, H. and Rafie, R. (2021). Comparing pH differential and methanol-based methods for anthocyanin assessments of strawberries. Food Science and Nutrition, 10(7):2123-2131.
  • [27] Leong, J.Y., Lam, W.H., Ho, K.W., Voo, W.P., Fu-Xiang Lee, M., Lim, H.P., Lim, S.L., Tey, B.T., Poncelet, D. and Chan, E.S. (2016). Advances in fabricating spherical alginate hydrogels with controlled particle designs by ionotropic gelation as encapsulation systems. Particuology, 24:44-60.
  • [28] Schneider, C.A., Rasband, W.S. and Eliceiri, K.W. (2012). NIH Image to ImageJ: 25 years of image analysis. Nature Methods, 9(7):671–675.
  • [29] Raval, N., Maheshwari, R., Kalyane, D., Youngren-Ortiz, S.R., Chougule, M.B. and Tekade, R.K. (2018). Importance of physicochemical characterization of nanoparticles in pharmaceutical product development, Basic Fundamentals of Drug Delivery, Edited by Rakesh Kumar Tekade, Elsevier Inc., pp.369-400. ISBN: 9780128179093.
  • [30] Alkhatib, H., Doolaanea, A.A., Assadpour, E., Mohmad Sabere, A.S., Mohamed, F. and Jafari, S.M. (2022). Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation. Journal of Food Engineering, 328:111065.
  • [31] Partovinia, A. and Vatankhah, E. (2019). Experimental investigation into size and sphericity of alginate micro- beads produced by electrospraying technique: Operational condition optimization. Carbohydrate Polymers, 209:389–399.
  • [32] Rashid, F., Albayati, M. and Dodou, K. (2023). Novel Crosslinked HA Hydrogel Films for the Immediate Release of Active Ingredients. Cosmetics, 10(1):6.
  • [33] Baysal, E. (2022). İyonik Jelasyon Yöntemi ile Kara Havuç Antosiyaninlerinin Mikroenkapsülasyonu, Bachelor Thesis. Bursa Technical University, Bursa. 26p.
  • [34] Patel, A.S., Kar, A. and Mohapatra, D. (2020). Development of microencapsulated anthocyanin-rich powder using soy protein isolate, jackfruit seed starch and an emulsifier (NBRE-15) as encapsulating materials. Scientific Reports, 10(1):10198.
  • [35] Kazan, A. and Demirci, F. (2023). Olive leaf extract incorporated chitosan films for active food packaging. Konya Journal of Engineering Sciences, 11(4):1061-1072.
  • [36] Lee, B.B., Ravindra, P. and Chan, E.S. (2013). Size and shape of calcium alginate beads produced by extrusion dripping. Chemical Engineering and Technology, 36(10):1627-1642.
  • [37] Lim, G.P., Lee, B.B., Ahmad, M.S., Singh, H. and Ravindra, P. (2016). Influence of process variables and formulation composition on sphericity and diameter of Ca-alginate-chitosan liquid core capsule prepared by extrusion dripping method. Particulate Science and Technology, 34(6):681-690.
  • [38] Smrdel, P., Bogataj, M. And Mrhar, A. (2008). The influence of selected parameters on the size and shape of alginate beads prepared by ionotropic gelation. Scientia Pharmaceutica, 76(1):77-89.
  • [39] Zhang, W. and He, X. (2009). Encapsulation of living cells in small (approximately 100 microm) alginate microcapsules by electrostatic spraying: a parametric study. Journal of Biomechanical Engineering, 131(7):74515.
  • [40] Celli, G.B., Ghanem, A. and Brooks, S.L. (2016). Optimized encapsulation of anthocyanin-rich extract from haskap berries (Lonicera caerulea L.) in calcium-alginate microparticles. Journal of Berry Research, 6:1–11.
  • [41] De Moura, S.C.S.R., Berling, C.L., Germer, S.P.M., Alvim, I.D. and Hubinger, M.D. (2018). Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chemistry, 241:317-327.
There are 40 citations in total.

Details

Primary Language English
Subjects Biomaterial , Bioengineering (Other)
Journal Section Research Articles
Authors

Elif Baysal 0009-0004-3306-2678

Aslıhan Kazan 0000-0002-8947-8494

Early Pub Date June 6, 2024
Publication Date June 7, 2024
Submission Date February 12, 2024
Acceptance Date April 22, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Baysal, E., & Kazan, A. (2024). Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. Journal of Innovative Science and Engineering, 8(1), 92-102. https://doi.org/10.38088/jise.1434283
AMA Baysal E, Kazan A. Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. JISE. June 2024;8(1):92-102. doi:10.38088/jise.1434283
Chicago Baysal, Elif, and Aslıhan Kazan. “Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability”. Journal of Innovative Science and Engineering 8, no. 1 (June 2024): 92-102. https://doi.org/10.38088/jise.1434283.
EndNote Baysal E, Kazan A (June 1, 2024) Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. Journal of Innovative Science and Engineering 8 1 92–102.
IEEE E. Baysal and A. Kazan, “Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability”, JISE, vol. 8, no. 1, pp. 92–102, 2024, doi: 10.38088/jise.1434283.
ISNAD Baysal, Elif - Kazan, Aslıhan. “Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability”. Journal of Innovative Science and Engineering 8/1 (June2024), 92-102. https://doi.org/10.38088/jise.1434283.
JAMA Baysal E, Kazan A. Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. JISE. 2024;8:92–102.
MLA Baysal, Elif and Aslıhan Kazan. “Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability”. Journal of Innovative Science and Engineering, vol. 8, no. 1, 2024, pp. 92-102, doi:10.38088/jise.1434283.
Vancouver Baysal E, Kazan A. Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. JISE. 2024;8(1):92-102.
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