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Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls

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Abstract

Yeast hulls, due to their specific thin mannoprotein layer and high content of β-glucan, constitute a promising material to stabilise the colour of anthocyanins. This study evaluates the potential of yeast hulls on the freeze-drying encapsulation of anthocyanins-rich extract from Hibiscus sabdariffa L. calyx with comparison to maltodextrin microcapsules. The moisture content (5.28–16.38%), water activity (< 0.039–0.307) and hygroscopicity (17.50–25.99 g/100 g) of obtained powders were evaluated. The stability of encapsulated anthocyanins, monitored through the total anthocyanin content, was evaluated with the pH differential method immediately after production and after a 10-week storage under different conditions of temperature (5 or 37 °C), humidity (45 or 85% RH), in presence or absence of light. The colour parameters (a, b*, L*, C*, H°, ΔE*) of powders were measured. The results indicated that yeast-hulls showed a good ability to protect anthocyanin against the influence of temperature, light, moisture compared to freeze-dried anthocyanins-rich extracts (p < 0.05). Yeast hulls protected anthocyanin better than maltodextrin under high humidity conditions (p < 0.05).

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Acknowledgements

This study was funded by BPI (OSEO A1108002D) in the frame of the Natencaps project and supported by the Regional Council of Bourgogne – Franche Comté, the “Fonds Européen de DEveloppement Régional (FEDER)”. Thu NGUYEN was funded by the “Agence universitaire de la francophonie” and the association “Rencontre du Vietnam”. The authors are thankful to C. Rojas for technical support and to Dr Nguyen Thi Kim Chi for help in statistical treatment. This paper is dedicated to the memory of David Chassagne.

Funding

BPI (OSEO A1108002D), FEDER, AUF.

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Authors and Affiliations

  1. International Joint Research Laboratory Tropical Bioresources & Biotechnology between PAM, UMR A 02.102 (Université de Bourgogne Franche-Comté and L’Institut Agro Dijon) and SBFT (Hanoi University of Science and Technology), L’Institut Agro Dijon, 1, esplanade Erasme, Dijon, France

    T-Thu Nguyen, Andrée Voilley & Yves Waché

  2. Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam

    T-Thu Nguyen & Thi Thu Thuy Tran

Authors
  1. T-Thu Nguyen
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  2. Andrée Voilley
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  3. Thi Thu Thuy Tran
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  4. Yves Waché
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Correspondence to T-Thu Nguyen.

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Nguyen, TT., Voilley, A., Tran, T.T.T. et al. Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls. Plant Foods Hum Nutr 77, 83–89 (2022). https://doi.org/10.1007/s11130-022-00947-6

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  • DOI: https://doi.org/10.1007/s11130-022-00947-6

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