Preview

Fine Chemical Technologies

Advanced search

Encapsulation of the elderberry fruit anthocyanins by spray drying

https://doi.org/10.32362/2410-6593-2016-11-3-58-63

Full Text:

Abstract

Spray-dried forms of anthocyanins were prepared in a maltodextrin matrix. The anthocyanins were extracted by maceration of elderberry fruits in 0.1 M HCl followed by extract filtration through a paper filter. The extract was partially purified by solid phase extraction in a column filled with styrene-divinylbenzene copolymer beads (Sepabeads SP859/L) or in syringe cartridges with C18 silica (BioChemMack ST, Moscow, RF) followed by re-extraction with aqueous HCl and alcohol mixtures. The procedure of reversed-phase HPLC determination of the extracted anthocyanin type is discussed in comparison to HILIC method in DIOL silica columns. The latter method was shown to be preferable to avoid systematic errors in the anthocyanin type determination. Solidphase extraction in syringe cartridges gave samples with very high anthocyanins concentration (up to 70 g of cyanidin-3-glucoside chloride equivalent). When using the copolymer sorbent, the concentration was somewhat lower: up to 27 g/l. After spray drying red powder samples with anthocyanins content more than 2% were prepared, although freeze drying gave only dark resin. The red color of the samples indicates the space separation of flavylium ions in the solid state by radicals of the maltodextrin background.

About the Authors

M. O. Kostenko
Belgorod National Research University
Russian Federation
Belgorod, 308015 Russia


V. I. Deineka
Belgorod National Research University
Russian Federation
Belgorod, 308015 Russia


L. A. Deineka
Belgorod National Research University
Russian Federation
Belgorod, 308015 Russia


References

1. Mashkovskij M. D. Lekarstvennye sredstva. Moscow: Novaya volna. 2005. 424 p. (in Russian)

2. Szalóki-DorkóL., Stéger-Mátél M., Anrankó L. // Internat. J. Food Sci. Technol. 2015. V. 50. P. 1317–1323.

3. Krawitz C., Abu Mraheil M., Stein M., Imirzalioglu C., Domann E., Pleschka S., Hain T. // BMC Complementary and Alternative Medicine. 2011. V. 11. P. 16–21.

4. Veberic R., Jakopic J., Stampar F., Schmitzer V. // Food Chem. 2009. V. 114. P. 511–515.

5. Rimpapa Z., Toromanovic J., Tahirovic I., Šapčanin A., Sofic E. // Bosnian J. Basic Medical Sci. 2007. V. 7. P. 119–122.

6. Kaack K., Fretté X.C., Christensen L.P., Landbo A.-K., Meyer A.S. // Eur. Food Res. Technol. 2008. V. 226. P. 843–855.

7. Anton A.M., Pintea A.M., Rugină D.O., Sconţ a Z.M., Hanganu D., Vlase L., Benedec D. // Digest J. Nanomater. Biostruct. 2013. V. 8. P. 973–980.

8. Deineka V.I., Sorokopudov V.N., Deineka L.A., Shaposhnik E.I., Kol’tsov S.V. // Chem. Nat. Prod. 2005. V. 42. P. 162–164

9. Bąkowska-Barczak A. // Pol. J. Food Nutr. Sci. 2005. V. 14/55. P. 107–116.

10. Bronnum-Hansen K., Jacobsen F., Flink J.M. // J. Food Technol. 1085. V. 20. P. 703–711.

11. Bronnum-Hansen K., Flink J.M. // J. Food Technol. 1985. V. 20. P. 713–723.

12. Murugesan R., Orsat V. // Drying Technol. 2011. V. 29. P. 1729–1740.

13. Mónica Giusti M., Wrolstad R.E. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. In Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc. 2001. F1.2.1–F1.2.13.

14. Jakobek L., Šegura M., Medvidović-Kosanovoć M., Novak I. // Deutsche Lebensmittel-Rundschau. 2007. V. 103. P. 58–64.

15. Tatvidze M., Kalandiya A. // Himiya rastititelnogo syrya. 2013. № 4. P. 265–267 (in Russian).

16. Deineka V.I. // Russian Journal of Physical Chemistry. 2006. V. 80. P. 429-434


For citation:


Kostenko M.O., Deineka V.I., Deineka L.A. Encapsulation of the elderberry fruit anthocyanins by spray drying. Fine Chemical Technologies. 2016;11(3):58-63. https://doi.org/10.32362/2410-6593-2016-11-3-58-63

Views: 108


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2410-6593 (Print)
ISSN 2686-7575 (Online)