Two-Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

An efficient method based on encapsulation efficiency of Syzygium cumini anthocyanin extract (ANC.E) was established by using a stable concentration from (ANC.E) and sodium alginate (SA) as a first step to interact with different concentrations from maltodextrin (MD), gum Arabic (GA) and chitosan (CH) as second carriers for the second step. Freeze-drying was used to fabricate particles from different gelling optimized blends. The encapsulation efficiency, Fourier transform-infrared spectroscopy (FT-IR), thermal behavior, morphological structure, physical properties, ANC.E degradation and color properties during storage days greatly influenced. The optimum encapsulation efficiency 92.4% was achieved by SA (1.5% w/v) and CH (0.8% w/v) in ANC.E (278.21 mg/100 mL) solution named SA.CH particles. The SA.CH particles surface were like-sheet particles and were unique in FT-IR analysis that showed new peaks and shifting in wave numbers. Additionally, the SA (1.5% w/v) and GA (0.8% w/v) in ANC.E (278.21 mg/100 mL) solution named SA.GA particles besides the SA.CH particles decreased the ANC.E degradation rate to 3.57 and 3.96%, respectively, compared with other tested particles. Moreover, they showed non-significant differences in color properties during the storage days. Therefore, the obtained results provided a potential approach to utilize ANC.E as colorants or healthy ingredients in functional food. Graphic