New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.)
The aqueous anthocyanin-rich extract derived from black rice (<i>Oryza sativa</i> L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/18/3389 |
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| author | Iuliana Aprodu Ștefania Adelina Milea Roxana-Mădălina Anghel Elena Enachi Vasilica Barbu Oana Crăciunescu Gabriela Râpeanu Gabriela Elena Bahrim Anca Oancea Nicoleta Stănciuc |
| author_facet | Iuliana Aprodu Ștefania Adelina Milea Roxana-Mădălina Anghel Elena Enachi Vasilica Barbu Oana Crăciunescu Gabriela Râpeanu Gabriela Elena Bahrim Anca Oancea Nicoleta Stănciuc |
| author_sort | Iuliana Aprodu |
| collection | DOAJ |
| description | The aqueous anthocyanin-rich extract derived from black rice (<i>Oryza sativa</i> L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at least one anthocyanin molecule. The hydrophobic interactions and hydrogen bonding across the interfaces appeared to be mainly responsible for the stabilizations of the complexes formed between the coating material and bioactive compounds. Two dark purple colored powders, differentiated by the ratio of the encapsulation materials used, rich in phytochemicals were obtained, with an encapsulation efficiency of up to 99%. The powders were tested for antioxidant activity, cytocompatibility, and thermal stability. The morphological structure of the powders highlighted the presence of encapsulated anthocyanins. Both powders showed a remarkable antioxidant activity of about 46 mM Trolox/g D.W., and cytocompatibility on the L929 fibroblast culture. At certain concentrations, both powders stimulated cell proliferation. The powders showed a good thermal stability between 75 and 100 °C for 15 min. The powders were tested in a food model system and checked for stability of phytochemicals during storage. The added value of the powders was demonstrated throughout the antioxidant activity, which remained unchanged during storage. |
| first_indexed | 2024-12-21T01:09:27Z |
| format | Article |
| id | doaj.art-e39226e2de684edbadf572065c6a32ae |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-21T01:09:27Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e39226e2de684edbadf572065c6a32ae2022-12-21T19:20:58ZengMDPI AGMolecules1420-30492019-09-012418338910.3390/molecules24183389molecules24183389New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.)Iuliana Aprodu0Ștefania Adelina Milea1Roxana-Mădălina Anghel2Elena Enachi3Vasilica Barbu4Oana Crăciunescu5Gabriela Râpeanu6Gabriela Elena Bahrim7Anca Oancea8Nicoleta Stănciuc9Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaNational Institute of Research and Development for Biological Sciences, 296, Splaiul Independentei, 060031 Bucharest, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaNational Institute of Research and Development for Biological Sciences, 296, Splaiul Independentei, 060031 Bucharest, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, RomaniaThe aqueous anthocyanin-rich extract derived from black rice (<i>Oryza sativa</i> L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at least one anthocyanin molecule. The hydrophobic interactions and hydrogen bonding across the interfaces appeared to be mainly responsible for the stabilizations of the complexes formed between the coating material and bioactive compounds. Two dark purple colored powders, differentiated by the ratio of the encapsulation materials used, rich in phytochemicals were obtained, with an encapsulation efficiency of up to 99%. The powders were tested for antioxidant activity, cytocompatibility, and thermal stability. The morphological structure of the powders highlighted the presence of encapsulated anthocyanins. Both powders showed a remarkable antioxidant activity of about 46 mM Trolox/g D.W., and cytocompatibility on the L929 fibroblast culture. At certain concentrations, both powders stimulated cell proliferation. The powders showed a good thermal stability between 75 and 100 °C for 15 min. The powders were tested in a food model system and checked for stability of phytochemicals during storage. The added value of the powders was demonstrated throughout the antioxidant activity, which remained unchanged during storage.https://www.mdpi.com/1420-3049/24/18/3389anthocyaninsblack riceencapsulationin silicoadded value |
| spellingShingle | Iuliana Aprodu Ștefania Adelina Milea Roxana-Mădălina Anghel Elena Enachi Vasilica Barbu Oana Crăciunescu Gabriela Râpeanu Gabriela Elena Bahrim Anca Oancea Nicoleta Stănciuc New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) Molecules anthocyanins black rice encapsulation in silico added value |
| title | New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) |
| title_full | New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) |
| title_fullStr | New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) |
| title_full_unstemmed | New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) |
| title_short | New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (<i>Oryza sativa</i> L.) |
| title_sort | new functional ingredients based on microencapsulation of aqueous anthocyanin rich extracts derived from black rice i oryza sativa i l |
| topic | anthocyanins black rice encapsulation in silico added value |
| url | https://www.mdpi.com/1420-3049/24/18/3389 |
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