ABSTRACT
Anthocyanins extracted with deep eutectic solvent (NADES) (chlorine-chloride: xylitol, 5:2) were used to produce polyethylene oxide (PEO) composites through electrospinning technique, analyzing their microscopic and physical characteristics. The coated anthocyanins were then subjected to in vitro gastrointestinal digestion to evaluate their bioaccessibility compared to lyophilized jussara pulp. The remaining total anthocyanin content (TAC) after intestinal in vitro digestion did not change significantly among the assessed samples, and both showed around 30% recovery. The TAC recovery after the gastric phase, on the other hand, showed a major difference (70.84% vs. 48.13%), revealing that the composites fabricated by the electrospinning technique can significantly maintain anthocyanins NADES-extracted stability during the gastric phase of digestion, potentially allowing better absorption trough stomach wall. The results can be considered a first step to applying anthocyanins-encapsulated in foodstuff as a natural pigment.
Subject(s)
Anthocyanins , Deep Eutectic Solvents , Polyethylene Glycols , Plant Extracts , SolventsABSTRACT
Biopolymer beads can be used as carrier and encapsulation system for a wide variety of materials in food, medical, pharmaceutical, cosmetics, agricultural, and environmental applications. Beads of low acyl gellan gum (0.4-1.2% w/w) were produced using extrusion technique (dripping) followed by an ionotropic gelation step with calcium or potassium chloride. In this methodology, gel formation is accomplished by cations diffusion at room temperature and, as a consequence, different structure and gel properties could be obtained. Gellan beads were subjected to uniaxial compression measurements. The force-displacement curves showed that the occurrence of structural failure under tested conditions depended on beads formulation and was only observed at polysaccharide concentration above 0.8% (w/w). Maximum force or force at failure was mainly dependent on the type (monovalent or divalent cation) and salt concentration. Moreover, at fixed salt amounts, higher values of maximum force were reached using a concentration of 1% (w/w) gellan. Young modulus, determined using Hertz approach, showed values between 445 and 840 kPa depending on polysaccharide concentration and salt type added. Mechanical properties are critical features of gel beads and can define their suitability for a specific application. Therefore, the results obtained, mainly intrinsic properties such as Young modulus, could be a tool for comparing and choosing polysaccharides for specific uses.
