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Molecules 2018, 23(5), 1227; https://doi.org/10.3390/molecules23051227

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

1
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone Pohlhammer 1007, Independencia 8380492, Chile
2
Institute of Food Science and Technology, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia 5090000, Chile
*
Author to whom correspondence should be addressed.
Academic Editor: Gregory T. Sigurdson
Received: 31 March 2018 / Revised: 16 May 2018 / Accepted: 16 May 2018 / Published: 20 May 2018
(This article belongs to the Special Issue Advances in Anthocyanin Research 2018)
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Abstract

The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the bioaccessibility. It is well known that the encapsulation method affects both the shape and size of powders, being assumed that undefined forms of freeze-drying powders might affect their stability due to the high permeability to oxygen. The objective of this study was to compare the microencapsulation of maqui juice by spray-drying and freeze-drying, evaluating the stability of specific anthocyanins in yogurt and after in vitro digestion. Results indicated that most relevant differences between spray-drying and freeze-drying powders were the morphology and particle size that affect their solubility (70.4–59.5%) when they were reconstituted in water. Nevertheless these differences did not affect the stability of anthocyanins as other research have proposed. Both encapsulation methods generated powders with a high stability of 3-O-monoglycosylated anthocyanins in yogurt (half-life values of 75–69 days for delphinidin-3-sambubioside). Furthermore, no significant differences in the bioaccessibility of anthocyanins between maqui juice powders (44.1–43.8%) were found. In conclusion, the microencapsulation of maqui juice by freeze-drying is as effective as spray-drying to produce new value-added food formulations with stable anthocyanins. View Full-Text
Keywords: encapsulation methods; in vitro digestion; maltodextrin; soy protein isolate; yogurt encapsulation methods; in vitro digestion; maltodextrin; soy protein isolate; yogurt
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Fredes, C.; Becerra, C.; Parada, J.; Robert, P. The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility. Molecules 2018, 23, 1227.

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