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Article

New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)

by
Iuliana Aprodu
1,
Ștefania Adelina Milea
1,
Roxana-Mădălina Anghel
1,
Elena Enachi
1,
Vasilica Barbu
1,
Oana Crăciunescu
2,
Gabriela Râpeanu
1,
Gabriela Elena Bahrim
1,
Anca Oancea
2 and
Nicoleta Stănciuc
1,*
1
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania
2
National Institute of Research and Development for Biological Sciences, 296, Splaiul Independentei, 060031 Bucharest, Romania
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(18), 3389; https://doi.org/10.3390/molecules24183389
Submission received: 24 August 2019 / Revised: 8 September 2019 / Accepted: 8 September 2019 / Published: 18 September 2019
(This article belongs to the Special Issue Antioxidants Chemistry and Applications)
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Abstract

The aqueous anthocyanin-rich extract derived from black rice (Oryza sativa 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.
Keywords: anthocyanins; black rice; encapsulation; in silico; added value anthocyanins; black rice; encapsulation; in silico; added value

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MDPI and ACS Style

Aprodu, I.; Milea, Ș.A.; Anghel, R.-M.; Enachi, E.; Barbu, V.; Crăciunescu, O.; Râpeanu, G.; Bahrim, G.E.; Oancea, A.; Stănciuc, N. New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.). Molecules 2019, 24, 3389. https://doi.org/10.3390/molecules24183389

AMA Style

Aprodu I, Milea ȘA, Anghel R-M, Enachi E, Barbu V, Crăciunescu O, Râpeanu G, Bahrim GE, Oancea A, Stănciuc N. New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.). Molecules. 2019; 24(18):3389. https://doi.org/10.3390/molecules24183389

Chicago/Turabian Style

Aprodu, Iuliana, Ștefania Adelina Milea, Roxana-Mădălina Anghel, Elena Enachi, Vasilica Barbu, Oana Crăciunescu, Gabriela Râpeanu, Gabriela Elena Bahrim, Anca Oancea, and Nicoleta Stănciuc. 2019. "New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)" Molecules 24, no. 18: 3389. https://doi.org/10.3390/molecules24183389

APA Style

Aprodu, I., Milea, Ș. A., Anghel, R.-M., Enachi, E., Barbu, V., Crăciunescu, O., Râpeanu, G., Bahrim, G. E., Oancea, A., & Stănciuc, N. (2019). New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.). Molecules, 24(18), 3389. https://doi.org/10.3390/molecules24183389

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