Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems
- 13 January 2012
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 60 (3), 844-851
- https://doi.org/10.1021/jf2047515
Abstract
Bilberries (Vaccinium myrtillus L.) and their major polyphenolic constituents, anthocyanins, have preventive activities inter alia against colon cancer and inflammatory bowel diseases. However, anthocyanins are sensitive to environmental conditions; thus their bioavailability in the gastrointestinal tract is an important determinant of their in vivo activity. In the study reported here, the potential benefits of encapsulating an anthocyanin rich bilberry extract (BE) on anthocyanin stability were investigated. Nonencapsulated BE and three different BE loaded microcapsule systems were incubated in simulated gastric fluid (SGF) and fed state simulated intestinal fluid (FeSSIF). After exposure to these media, released anthocyanins were identified and quantified by HPLC with UV/Vis detection. Although a rapid release of anthocyanins was observed within the first 20 min, encapsulation of anthocyanins doubled the amount of available anthocyanins after 150 min of incubation. These results illustrate the ability of encapsulation to inhibit early degradation of anthocyanins in the intestinal system.Keywords
This publication has 56 references indexed in Scilit:
- Anthocyanin Stability and Recovery: Implications for the Analysis of Clinical and Experimental SamplesJournal of Agricultural and Food Chemistry, 2009
- Anthocyanins: from plant to healthPhytochemistry Reviews, 2007
- Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal ConsumptionJournal of Agricultural and Food Chemistry, 2006
- Stability and biotransformation of various dietary anthocyanins in vitroEuropean Journal of Nutrition, 2005
- Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars ofRibes,Aronia, andSambucusand Their Antioxidant CapacityJournal of Agricultural and Food Chemistry, 2004
- Comparison of HPLC Methods for Determination of Anthocyanins and Anthocyanidins in Bilberry ExtractsJournal of Agricultural and Food Chemistry, 2004
- LC‐MS identification of anthocyanins in boysenberry extract and anthocyanin metabolites in human urine following dosingJournal of the Science of Food and Agriculture, 2004
- Expression of Genes Involved in Anthocyanin Biosynthesis in Relation to Anthocyanin, Proanthocyanidin, and Flavonol Levels during Bilberry Fruit DevelopmentPlant Physiology, 2002
- Determination of Anthocyanidins in Berries and Red Wine by High-Performance Liquid ChromatographyJournal of Agricultural and Food Chemistry, 2001
- Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detectionJournal of Agricultural and Food Chemistry, 1990