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Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

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Abstract

An efficient method based on encapsulation efficiency of Syzygium cumini anthocyanin extract (ANC.E) was established by using a stable concentration from (ANC.E) and sodium alginate (SA) as a first step to interact with different concentrations from maltodextrin (MD), gum Arabic (GA) and chitosan (CH) as second carriers for the second step. Freeze-drying was used to fabricate particles from different gelling optimized blends. The encapsulation efficiency, Fourier transform-infrared spectroscopy (FT-IR), thermal behavior, morphological structure, physical properties, ANC.E degradation and color properties during storage days greatly influenced. The optimum encapsulation efficiency 92.4% was achieved by SA (1.5% w/v) and CH (0.8% w/v) in ANC.E (278.21 mg/100 mL) solution named SA.CH particles. The SA.CH particles surface were like-sheet particles and were unique in FT-IR analysis that showed new peaks and shifting in wave numbers. Additionally, the SA (1.5% w/v) and GA (0.8% w/v) in ANC.E (278.21 mg/100 mL) solution named SA.GA particles besides the SA.CH particles decreased the ANC.E degradation rate to 3.57 and 3.96%, respectively, compared with other tested particles. Moreover, they showed non-significant differences in color properties during the storage days. Therefore, the obtained results provided a potential approach to utilize ANC.E as colorants or healthy ingredients in functional food.

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Abbreviations

ANC.E:

Syzygium cumini anthocyanin extract

SA:

Sodium alginate

MD:

Maltodextrin

GA:

Gum Arabic

CH:

Chitosan

SA.SA:

Sodium alginate particles

SA.MD:

Sodium alginate maltodextrin particles

SA.GA:

Sodium alginate gum Arabic particles

SA.CH:

Sodium alginate chitosan particles

FD.E:

Freeze-dried extract

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Acknowledgements

The study was supported by a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Mohamed Abdin & Fawze Alnadari

  2. Agriculture Research Center, Food Technology Research Institute, Giza, 12611, Egypt

    Mohamed Abdin & Mohamed Abdelbaset Salama

  3. Food Industries and Nutrition Research Division, National Research Center, Dokki, Giza, Egypt

    R. M. A. Gawad

  4. Animal Production Research Institute, Agriculture Research Centre, Giza, 12618, Egypt

    Mohamed Ahmed Fathi

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  1. Mohamed Abdin
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Abdin, M., Salama, M.A., Gawad, R.M.A. et al. Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic. J Polym Environ 29, 3679–3692 (2021). https://doi.org/10.1007/s10924-021-02140-3

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