Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability

Elif Baysal; Aslıhan Kazan

doi:10.38088/jise.1434283

EN

Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability

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

References

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Details

Primary Language

English

Subjects

Biomaterial , Bioengineering (Other)

Journal Section

Research Article

Authors

Elif Baysal
0009-0004-3306-2678
Türkiye

Aslıhan Kazan ^*
0000-0002-8947-8494
Türkiye

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 1970 Volume: 8 Number: 1

DOI

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

IZ

https://izlik.org/JA89ZB37KG

Cite

RIS / Bibtex

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

1.Baysal E, Kazan A. Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. JISE. 2024;8(1):92-102. doi:10.38088/jise.1434283

Chicago

Baysal, Elif, and Aslıhan Kazan. 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.

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

[1]E. Baysal and A. Kazan, “Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability”, JISE, vol. 8, no. 1, pp. 92–102, June 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 (June 1, 2024): 92-102. https://doi.org/10.38088/jise.1434283.

JAMA

1.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, June 2024, pp. 92-102, doi:10.38088/jise.1434283.

Vancouver

1.Elif Baysal, Aslıhan Kazan. Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability. JISE. 2024 Jun. 1;8(1):92-102. doi:10.38088/jise.1434283

Microencapsulation of Black Carrot Anthocyanins for Enhanced Thermal Stability

Abstract

Keywords

Öz

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite