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Light stability of purple corn anthocyanins microencapsulated with different wall materials

Cai, Yang LU (2018) KLGM01 20181
Food Technology and Nutrition (M.Sc.)
Abstract
Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. Micro-encapsules consist of a selected encapsulating material surrounding the anthocyanins. (Mahdavi S,2014) The objective of this work was to define a proper method to prove if the spray dried microencapsulated systems could increase the light stability of anthocyanins from purple corn. To achieve this, microcapsules of anthocyanins were obtained by spray drying anthocyanins with 3 different wall materials. The microstructure of the... (More)
Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. Micro-encapsules consist of a selected encapsulating material surrounding the anthocyanins. (Mahdavi S,2014) The objective of this work was to define a proper method to prove if the spray dried microencapsulated systems could increase the light stability of anthocyanins from purple corn. To achieve this, microcapsules of anthocyanins were obtained by spray drying anthocyanins with 3 different wall materials. The microstructure of the microcapsules was analyzed by SEM. Furthermore; a method for measuring the encapsulation efficiency was developed. Finally, the protective capacity or the wall materials under light exposure was investigated by measuring the degradation rate of the anthocyanins during 2 hours using HPLC analysis.. Conditions such as the time before injection, and the pH of the samples that could affect the absorbance of the anthohcyanins in HPLC analysis were assessed. This work finally found that the micro-encapsulation decreases the light stability of anthocyanins rather than increase, and a further research is needed to explain the mechanism behind this interesting phenomenon (Less)
Popular Abstract
It was interesting to find that the micro-encapsulation, which is a process usually used to enhance the stability of materials, actual decrease the light stability rather than increase it!

Nowadays people are more and more desiring “perfect food”, flavor, color, smell and healthy benefits are all in the requests. To fit these requests, natural colorants are widely used as they could offer blazing color and possibly some health benefits as well. Anthocyanin is one of the most typical natural colorants.
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author
Cai, Yang LU
supervisor
organization
course
KLGM01 20181
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Anthocyanin, micro-encapsulation, SEM, micro-encapsulation efficiency, HPLC, degrading rate, food technology, livsmedelsteknologi
language
English
id
8953362
date added to LUP
2018-06-27 14:33:09
date last changed
2018-06-27 14:33:09
@misc{8953362,
  abstract     = {{Anthocyanin, a subgroup of flavonoids, is one of the most extensively distributed plant-based components (Pedreschi R,2007). What impedes a broader industrial adoption of anthocyanins is its poor stability. Micro-encapsulation is one of the most popular techniques to protect the anthocyanins from oxidation. Micro-encapsules consist of a selected encapsulating material surrounding the anthocyanins. (Mahdavi S,2014) The objective of this work was to define a proper method to prove if the spray dried microencapsulated systems could increase the light stability of anthocyanins from purple corn. To achieve this, microcapsules of anthocyanins were obtained by spray drying anthocyanins with 3 different wall materials. The microstructure of the microcapsules was analyzed by SEM. Furthermore; a method for measuring the encapsulation efficiency was developed. Finally, the protective capacity or the wall materials under light exposure was investigated by measuring the degradation rate of the anthocyanins during 2 hours using HPLC analysis.. Conditions such as the time before injection, and the pH of the samples that could affect the absorbance of the anthohcyanins in HPLC analysis were assessed. This work finally found that the micro-encapsulation decreases the light stability of anthocyanins rather than increase, and a further research is needed to explain the mechanism behind this interesting phenomenon}},
  author       = {{Cai, Yang}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Light stability of purple corn anthocyanins microencapsulated with different wall materials}},
  year         = {{2018}},
}