Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics
Although the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying...
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MDPI AG
2022-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/10/3094 |
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| author | Renata Różyło Monika Szymańska-Chargot Artur Zdunek Urszula Gawlik-Dziki Dariusz Dziki |
| author_facet | Renata Różyło Monika Szymańska-Chargot Artur Zdunek Urszula Gawlik-Dziki Dariusz Dziki |
| author_sort | Renata Różyło |
| collection | DOAJ |
| description | Although the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying using various stabilizers, such as maltodextrin, guar gum, and lecithin. The microencapsulated RP were characterized by spectral (FT-IR and FT-Raman), mineral, structural, and antioxidant analyses. The FT-IR and FT-Raman band related to guar gum, lecithin, and maltodextrin dominated over the band characteristic of anthocyanins present in the cornflower petal powders. The main difference observed in the FT-Raman spectra was attributed to a shift of bands which is reflection of appearance of flavium cation forms of anthocyanins. The microencapsulated RP had total phenolic content of 21.6–23.4 mg GAE/g DW and total flavonoid content of 5.0–5.23 mg QE/g. The ABTS radical scavenging activity of the tested powders ranged from 13.8 to 20.2 EC<sub>50</sub> mg DW/mL. The reducing antioxidant power (RED) of the powders was estimated at between 31.0 and 38.7 EC<sub>50</sub> mg DW/mL, and OH<sup>•</sup> scavenging activity ranged from 1.9 to 2.6 EC<sub>50</sub> mg DW/mL. Microencapsulated cornflower RP can be valuable additives to food such as sweets, jellies, puddings, drinks, or dietary supplements. |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:20:13Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7f445603d1a6445bb2bca9d42725737d2023-11-23T12:20:56ZengMDPI AGMolecules1420-30492022-05-012710309410.3390/molecules27103094Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant CharacteristicsRenata Różyło0Monika Szymańska-Chargot1Artur Zdunek2Urszula Gawlik-Dziki3Dariusz Dziki4Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka Street 28, 20-612 Lublin, PolandInstitute of Agrophysics, Polish Academy of Sciences, Doświadczalna Street 4, 20-290 Lublin, PolandInstitute of Agrophysics, Polish Academy of Sciences, Doświadczalna Street 4, 20-290 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, PolandAlthough the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying using various stabilizers, such as maltodextrin, guar gum, and lecithin. The microencapsulated RP were characterized by spectral (FT-IR and FT-Raman), mineral, structural, and antioxidant analyses. The FT-IR and FT-Raman band related to guar gum, lecithin, and maltodextrin dominated over the band characteristic of anthocyanins present in the cornflower petal powders. The main difference observed in the FT-Raman spectra was attributed to a shift of bands which is reflection of appearance of flavium cation forms of anthocyanins. The microencapsulated RP had total phenolic content of 21.6–23.4 mg GAE/g DW and total flavonoid content of 5.0–5.23 mg QE/g. The ABTS radical scavenging activity of the tested powders ranged from 13.8 to 20.2 EC<sub>50</sub> mg DW/mL. The reducing antioxidant power (RED) of the powders was estimated at between 31.0 and 38.7 EC<sub>50</sub> mg DW/mL, and OH<sup>•</sup> scavenging activity ranged from 1.9 to 2.6 EC<sub>50</sub> mg DW/mL. Microencapsulated cornflower RP can be valuable additives to food such as sweets, jellies, puddings, drinks, or dietary supplements.https://www.mdpi.com/1420-3049/27/10/3094cornflower petalfood colorantmicroencapsulationfreeze-dryingspectralFT-IR |
| spellingShingle | Renata Różyło Monika Szymańska-Chargot Artur Zdunek Urszula Gawlik-Dziki Dariusz Dziki Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics Molecules cornflower petal food colorant microencapsulation freeze-drying spectral FT-IR |
| title | Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics |
| title_full | Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics |
| title_fullStr | Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics |
| title_full_unstemmed | Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics |
| title_short | Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics |
| title_sort | microencapsulated red powders from cornflower extract spectral ft ir and ft raman and antioxidant characteristics |
| topic | cornflower petal food colorant microencapsulation freeze-drying spectral FT-IR |
| url | https://www.mdpi.com/1420-3049/27/10/3094 |
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