Linguistics

Philosophy

Chromatography

Arabic

Pectin

Biochemistry

Spray drying

Food science

Guar gum

Gum arabic

Beta-glucan

Inulin

Glucan

Maltodextrin

Chemistry

Guar

Ascorbic acid

International Journal of Biological Macromolecules

The aim of this study was to use micro-encapsulation technology to create microcapsules containing anthocyanins from chokeberry with guar gum, gum arabic, pectin, β-glucan and inulin as wall material. Aqueous extracts from chokeberry fruit were enclosed and spray dried using maltodextrin as a coating material with the addition of guar gum, gum arabic, pectin, beta-glucan, and inulin respectively. Physical properties of microcapsules were tested. The preparations also determined the total content of anthocyanins and vitamin C on the day of preparation and after 7 days of storage. In the executed research, the highest moisture content for gum arabic capsules was observed. The most different parameters of color were observed for capsules with beta-glucan. The biggest particles were observed for gum arabic and the smallest for guar gum. The differences were also noticed in chemical assays. The highest content of anthocyanins on the day of drying and after 7 days of storage was noticed for beta-glucan samples whereas the lowest content was observed for gum arabic samples. In case of vitamin C content, the sample, which stood out particularly, was pectin sample. The main conclusion is that the micro-encapsulation is an effective method to maintain the stability of sensitive compounds such as anthocyanins, but also ascorbic acid.

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry