Skip to main content
SpringerLink
Log in

A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes

  • ORIGINAL ARTICLE
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 μm which is suitable with SEM micrographs. ECPs showed lower particle size values with increased wall concentration at the constant core-to-wall ratio. Encapsulation efficiency (EE) increased, and anthocyanin retention (AR) decreased when emulsification was included. EE of NECP and ECP was between 69.26–82.84% and 85.48–90.15% while AR was between 79.08–102.16% and 53.90–83.37%, respectively. FT-IR and ζ-potential values proved the complexation between PPI and CP in ECPs as well as the interaction of PP, CP, and BCE in NECPs. DSC thermograms proved the success of the encapsulation procedure and thermo-stability of the BCE-loaded particles.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Abbreviations

ECP:

Emulsified core-particles

NECP:

Non-emulsified core-particles

BCE:

Black carrot extract

PPI:

Potato protein isolate

CP:

Citrus pectin

AR:

Anthocyanin retention (%)

EE:

Encapsulation efficiency (%)

DSC:

Differential scanning calorimetry

FT-IR:

Fourier transform infrared spectroscopy

SEM:

Scanning electron microscopy

References

  • Akbari N, Mohammadzadeh Milani J, Biparva P (2020) Functional and conformational properties of proteolytic enzyme-modified potato protein isolate. J Sci Food Agric 100(3):1320–1327

    Article  CAS  PubMed  Google Scholar 

  • Cai Y-Z, Corke H (2000) Production and properties of spray-dried Amaranthus betacyanin pigments. J Food Sci 65(7):1248–1252

    Article  CAS  Google Scholar 

  • Calderón-Oliver M, Pedroza-Islas R, Escalona-Buendía HB, Pedraza-Chaverri J, Ponce-Alquicira E (2017) Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract. Food Hydrocoll 62:49–57

    Article  Google Scholar 

  • Callahan J, Cleary G, Elefant M, Kaplan G, Kensler T, Nash R (1982) Equilibrium moisture content of pharmaceutical excipients. Drug Dev Ind Pharm 8(3):355–369

    Article  CAS  Google Scholar 

  • Comunian TA, Thomazini M, Alves AJG, de Matos Junior FE, de Carvalho Balieiro JC, Favaro-Trindade CS (2013) Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release. Food Res Int 52(1):373–379

    Article  CAS  Google Scholar 

  • da Silva Carvalho AG, da Costa Machado MT, da Silva VM, Sartoratto A, Rodrigues RAF, Hubinger MD (2016) Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract. Powder Technol 294:421–428

    Article  Google Scholar 

  • Davidov-Pardo G, Arozarena I, Marín-Arroyo MR (2013) Optimization of a wall material formulation to microencapsulate a grape seed extract using a mixture design of experiments. Food Bioprocess Technol 6(4):941–951

    Article  CAS  Google Scholar 

  • de Souza VB, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Favaro-Trindade CS (2018) Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocoll 77:297–306

    Article  Google Scholar 

  • Ducel V, Richard J, Saulnier P, Popineau Y, Boury F (2004) Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets. Colloids Surf, A 232(2–3):239–247

    Article  CAS  Google Scholar 

  • Einhorn-Stoll U, Kastner H, Fatouros A, Krähmer A, Kroh LW, Drusch S (2020) Thermal degradation of citrus pectin in low-moisture environment–Investigation of backbone depolymerisation. Food Hydrocoll 107:105937

    Article  CAS  Google Scholar 

  • Friedman M (1996) Nutritional value of proteins from different food sources. A review. J Agri Food Chem 44(1):6–29

    Article  CAS  Google Scholar 

  • Ge J, Yue P, Chi J, Liang J, Gao X (2018) Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocoll 74:23–31

    Article  CAS  Google Scholar 

  • Ge J, Yue X, Wang S, Chi J, Liang J, Sun Y, Gao X, Yue P (2019) Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: preparation, stability and bioavailability in vitro. Food Res Int 116:336–345

    Article  CAS  PubMed  Google Scholar 

  • Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. Curr Protoc Food Anal Chem 1:F1–F2

    Google Scholar 

  • Gouin S (2004) Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci Technol 15(7–8):330–347

    Article  CAS  Google Scholar 

  • Kırca A, Özkan M, Cemeroğlu B (2007) Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem 101(1):212–218

    Article  Google Scholar 

  • Li H, Zhu K, Zhou H, Peng W (2012) Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chem 132(2):808–814

    Article  CAS  Google Scholar 

  • Løkra S, Strætkvern KO (2009) Industrial proteins from potato juice. A Review Food 3(1):88–95

    Google Scholar 

  • Melgosa R, Benito-Román Ó, Sanz MT, de Paz E, Beltrán S (2019) Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability. Food Chem 270:138–148

    Article  CAS  PubMed  Google Scholar 

  • Mendanha DV, Ortiz SEM, Favaro-Trindade CS, Mauri A, Monterrey-Quintero ES, Thomazini M (2009) Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Res Int 42(8):1099–1104

    Article  CAS  Google Scholar 

  • Muhoza B, Xia S, Cai J, Zhang X, Duhoranimana E, Su J (2019) Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. Food Hydrocoll 87:712–722

    Article  CAS  Google Scholar 

  • Nesterenko A, Alric I, Silvestre F, Durrieu V (2013) Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness. Ind Crops Prod 42:469–479

    Article  CAS  Google Scholar 

  • Pala C, Sevimli-Gur C, Yesil-Celiktas O (2017) Green extraction processes focusing on maximization of black carrot anthocyanins along with cytotoxic activities. Food Anal Methods 10(2):529–538

    Article  Google Scholar 

  • Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HM, Favaro-Trindade CS (2013) Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. J Food Eng 119(1):28–32

    Article  CAS  Google Scholar 

  • Roos Y (1997) Frozen state transitions in relation to freeze drying. J Therm Anal Calorim 48(3):535–544

    Article  CAS  Google Scholar 

  • Rutz JK, Borges CD, Zambiazi RC, da Rosa CG, da Silva MM (2016) Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food. Food Chem 202:324–333

    Article  CAS  PubMed  Google Scholar 

  • Saikia S, Mahnot NK, Mahanta CL (2015) Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem 171:144–152

    Article  CAS  PubMed  Google Scholar 

  • Saravanan M, Rao KP (2010) Pectin–gelatin and alginate–gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules. Carbohyd Polym 80(3):808–816

    Article  CAS  Google Scholar 

  • Shaddel R, Hesari J, Azadmard-Damirchi S, Hamishehkar H, Fathi-Achachlouei B, Huang Q (2018) Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins. Food Hydrocoll 77:803–816

    Article  CAS  Google Scholar 

  • Tan C, Celli GB, Abbaspourrad A (2018) Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization. Food Hydrocoll 81:371–379

    Article  CAS  Google Scholar 

  • Tao Y, Wang P, Wang J, Wu Y, Han Y, Zhou J (2017) Combining various wall materials for encapsulation of blueberry anthocyanin extracts: optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties. Powder Technol 311:77–87

    Article  CAS  Google Scholar 

  • Yamashita C, Chung MMS, dos Santos C, Mayer CRM, Moraes ICF, Branco IG (2017) Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT 84:256–262

    Article  CAS  Google Scholar 

  • Yavuz-Düzgün M, Zeeb B, Dreher J, Özçelik B, Weiss J (2020) The impact of esterification degree and source of pectins on complex coacervation as a tool to mask the bitterness of potato protein isolates. Food Biophys 15(3):376–385

    Article  Google Scholar 

Download references

Funding

This study was financially supported by Istanbul Technical University, Scientific Research Projects (BAP) Unit with a project code MDK-2018–41534.

Author information

Authors and Affiliations

  1. Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences, Altinbas University, Esentepe, Büyükdere Cd. No:147 Şişli, 34394, Istanbul, Turkey

    Merve Yavuz-Düzgün

  2. Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey

    Merve Yavuz-Düzgün, Eda Nur Ayar, Eda Şensu, Cansu Topkaya & Beraat Özçelik

  3. BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co, 34469, Maslak, Istanbul, Turkey

    Beraat Özçelik

Authors
  1. Merve Yavuz-Düzgün
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eda Nur Ayar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Eda Şensu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cansu Topkaya
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Beraat Özçelik
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Dr. MYD was responsible for the ideation, design of experiment, data collection and analysis as well as writing and correcting the manuscript. ENA, EŞ and CT was responsible for data collection and analysis. Dr. BÖ was responsible for ideation and supervision of the study.

Corresponding author

Correspondence to Merve Yavuz-Düzgün.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest in the preparation, submission, and publication of this manuscript. All authors approved the submission and publication of this manuscript to the Journal of Food Science and Technology. Authors also acknowledge that this manuscript has not be previously published or being considered by other journal for publication.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 632 KB)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yavuz-Düzgün, M., Ayar, E.N., Şensu, E. et al. A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes. J Food Sci Technol 60, 2628–2638 (2023). https://doi.org/10.1007/s13197-023-05787-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-023-05787-z

Keywords

Search

Navigation