Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/9/1757 |
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| author | Ilaria Fierri Laura De Marchi Roberto Chignola Giacomo Rossin Maria Bellumori Anna Perbellini Ines Mancini Alessandro Romeo Gloria Ischia Asia Saorin Federica Mainente Gianni Zoccatelli |
| author_facet | Ilaria Fierri Laura De Marchi Roberto Chignola Giacomo Rossin Maria Bellumori Anna Perbellini Ines Mancini Alessandro Romeo Gloria Ischia Asia Saorin Federica Mainente Gianni Zoccatelli |
| author_sort | Ilaria Fierri |
| collection | DOAJ |
| description | Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (−17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds. |
| first_indexed | 2024-03-10T23:05:16Z |
| format | Article |
| id | doaj.art-3972fb2111514903bedcc10c1d6cd125 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T23:05:16Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-3972fb2111514903bedcc10c1d6cd1252023-11-19T09:19:59ZengMDPI AGAntioxidants2076-39212023-09-01129175710.3390/antiox12091757Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl PectinIlaria Fierri0Laura De Marchi1Roberto Chignola2Giacomo Rossin3Maria Bellumori4Anna Perbellini5Ines Mancini6Alessandro Romeo7Gloria Ischia8Asia Saorin9Federica Mainente10Gianni Zoccatelli11Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Physics, University of Trento, Via Sommarive 14, Povo, 38123 Trento, ItalyDepartment of Computer Science, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Industrial Engineering, University of Trento, Via Sommarive 9, Povo, 38123 Trento, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyEncapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (−17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds.https://www.mdpi.com/2076-3921/12/9/1757red cabbageencapsulationacylationanthocyaninswhey protein isolatehigh-methoxyl pectin |
| spellingShingle | Ilaria Fierri Laura De Marchi Roberto Chignola Giacomo Rossin Maria Bellumori Anna Perbellini Ines Mancini Alessandro Romeo Gloria Ischia Asia Saorin Federica Mainente Gianni Zoccatelli Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin Antioxidants red cabbage encapsulation acylation anthocyanins whey protein isolate high-methoxyl pectin |
| title | Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin |
| title_full | Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin |
| title_fullStr | Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin |
| title_full_unstemmed | Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin |
| title_short | Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin |
| title_sort | nanoencapsulation of anthocyanins from red cabbage i brassica oleracea i l var i capitata f rubra i through coacervation of whey protein isolate and apple high methoxyl pectin |
| topic | red cabbage encapsulation acylation anthocyanins whey protein isolate high-methoxyl pectin |
| url | https://www.mdpi.com/2076-3921/12/9/1757 |
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