In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

• Published in: Food chemistry Vol. 168; pp. 225 - 232
• Main Authors: Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Phillips, Dennis R., Kong, Fanbin
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.02.2015; Elsevier
• Subjects: Anthocyanins; Anthocyanins - analysis; Anthocyanins - metabolism; Antioxidant activities; Antioxidants - analysis; Antioxidants - metabolism; Biological and medical sciences; Blueberries; Blueberry Plants - chemistry; Blueberry Plants - metabolism; Desiccation; Digestion; Drug Compounding; Encapsulation; Food Handling; Food toxicology; Humans; Medical sciences; Models, Biological; Phenolics; Phenols - analysis; Phenols - metabolism; Plant Extracts - chemistry; Plant Extracts - metabolism; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Toxicology; Encapsulation; Anthocyanins; Antioxidant activities; Blueberries; Phenolics; Anthocyanin; Fruit; Vaccinium ashei; Extract; Antioxidant; Flavonoid; In vitro; Micronutrient; Polyphenol; Dicotyledones; Blueberry; Angiospermae; Plant origin; Pigments; Phenols; Spermatophyta; Proanthocyanidin; Ericaceae; Release
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.07.059

•Encapsulated blueberry extract had higher antioxidant capacity than pomace extract.•Encapsulated blueberry extract had comparable properties to freeze-dried juice.•Anthocyanidin-like compounds may form during digestion of blueberry extracts. We aimed to determine the effect of encapsulation on the release properties of blueberry extracts during simulated gastrointestinal digestion. An ethanolic pomace extract was microencapsulated with whey protein isolate via spray drying. The in vitro release of monomeric anthocyanins, phenolics and ferric reducing antioxidant activity of the microcapsules (W) were evaluated for the microcapsules and two non-encapsulated systems: ethanolic pomace extract (P) and freeze-dried juice (F). Concentrations of anthocyanin and phenolics were normalised prior to digestion. Results showed that antioxidant activity was in the order of: F>W>P. Regardless of encapsulation, more phenolics were released from W and P than F. Anthocyanin concentration decreased after intestinal digestion for W, but remained constant for P and F. MALDI-MS showed similar spectra for P and F but not for W. The spray-dried product has comparable release characteristics to freeze-dried juice, and may be investigated for food applications.