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.

Graphic Abstract

中文翻译：

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两步胶凝系统通过海藻酸钠，麦芽糊精，壳聚糖和阿拉伯胶的包封提高了孜然花青素的稳定性。

摘要

一种基于孜孜荚膜的包封效率的有效方法通过使用来自（ANC.E）和藻酸钠（SA）的稳定浓度来建立花色苷提取物（ANC.E），第一步是与麦芽糖糊精（MD），阿拉伯树胶（GA）和壳聚糖（CH）的不同浓度相互作用）作为第二步的第二个载体。冷冻干燥用于从不同的胶凝优化混合物中制备颗粒。储存期间的封装效率，傅立叶变换红外光谱（FT-IR），热行为，形态结构，物理性质，ANC.E降解和颜色性质均受到很大影响。SA（1.5％w / v）和CH（0.8％w / v）在名为SA.CH颗粒的ANC.E（278.21 mg / 100 mL）溶液中的最佳包封效率达到92.4％。SA。CH颗粒表面是片状颗粒，并且在FT-IR分析中是独特的，显示出新的峰和波数漂移。此外，除SA.CH颗粒外，在名为SA.GA颗粒的ANC.E（278.21 mg / 100 mL）溶液中的SA（1.5％w / v）和GA（0.8％w / v）降低了ANC.E的降解率与其他测试颗粒相比，分别为3.57和3.96％。而且，它们在储存期间显示出颜​​色特性的非显着差异。因此，获得的结果提供了一种潜在的方法，可将ANC.E用作功能性食品中的着色剂或健康成分。与其他测试颗粒相比。而且，它们在储存期间显示出颜​​色特性的非显着差异。因此，获得的结果提供了一种潜在的方法，可将ANC.E用作功能性食品中的着色剂或健康成分。与其他测试颗粒相比。而且，它们在储存期间显示出颜​​色特性的非显着差异。因此，获得的结果提供了一种潜在的方法，可将ANC.E用作功能性食品中的着色剂或健康成分。

图形摘要