Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation.
In this work, maltodextrin-grafted-cinnamic acid (MD-g-CA) was synthesised and used as wall material to improve the stability of purple sweet potato anthocyanins (PSPa) via microencapsualtion. MD-g-CA was prepared through esterification in a two-step convenient synthesis procedure and characterised using infra-red (IR) spectroscopy. The IR data indicated the typical ester carbonyl stretching at around 1721 cm-1. Moreover, MD-g-CA could give about 40% inhibition of DPPH radical and present excellent UV-absorption, which were notably better than that of native MD. Maltodextrin (MD) and MD-g-CA were used to prepare PSPa microcapsules by spray drying. The stability of PSPa was evaluated by UV-Vis analysis. The microcapsules produced by MD-g-CA showed a spheres-like appearance with some cracks. Storage tests revealed that the degradation rate of PSPa embedded by MD-g-CA was much lower than that of free PSPa under the same condition. Thus, MD-g-CA could be used as an effective wall material to improve stability of anthocyanins.
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.|b Liquor making biology technology and application of key laboratory of Sichuan province , College of Bioengineering, Sichuan University of Science and Engineering , Zigong , P.R. China.
Yi
Y
Ma
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Chang-Jun
CJ
Hou
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Hui-Xiang
HX
Wu
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Huan-Bao
HB
Fa
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Jun-Jie
JJ
Li
c National Engineering Research Centre of Solid-State Brewing , Luzhou Laojiao Group Co.Ltd , Luzhou , Sichuan , P.R. China.
Cai-Hong
CH
Shen
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Dan
D
Li
a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.
Dan-Qun
DQ
Huo
D000872:Anthocyanins / Q000737:chemistry*; D002214:Capsules; D002934:Cinnamates / Q000138:chemical synthesis / Q000737:chemistry; D004355:Drug Stability; D027723:Ipomoea batatas / Q000737:chemistry; D011134:Polysaccharides / Q000138:chemical synthesis / Q000737:chemistry
D000872:Anthocyanins; D002214:Capsules; D002934:Cinnamates; D011134:Polysaccharides; C029010:cinnamic acid; C008315:maltodextrin
Microencapsulation; cinnamic acid; maltodextrin; purple potato anthocyanins; spray drying; stability