Gum arabic-maltodextrin encapsulation of anthocyanins from butterfly pea (Clitoria ternatea L.) flowers for color stabilization and enhancement of antioxidant and Phase II enzyme-inducing activities

Date

10-2013

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Evelyn B. Rodriguez

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Anthocyanins are pigments responsible for the attractive red to purple to blue colors of many fruits and vegetables. In the food industry, they may not only function as a colorant but they can also be a part of the human diet because of their health-promoting effects. However, the applications of anthocyanins in human health are limited because of their inherent instability under light, pH and temperature. In this study, the total anthocyanin content of butterfly pea flowers (BPF) was found to be 29.02 ± 0.89 mg delphinidin-3-glucoside per 100 g BPF. Encapsulation of the anthocyanin extract into a polysaccharide matrix of maltodextrin and gum arabic by an emulsification technique afforded a blue powder after lyophilization. The encapsulation process allowed an encapsulation efficiency and loading efficiency of 91.36 ± 1.50% and 20.76 ± 1.39%. Optical microscopy revealed the formation of matrix-type microparticles. Degradation kinetics demonstrated that encapsulation protected the anthocyanins from degradation by 6- and 5-fold after 1 hour of heating at 80 and 100oC, respectively. Encapsulation also significantly improved the shelf-life of the anthocyanins stored at three conditions: room temperature with light (RTL) and without light (RTD), and refrigerated temperature (REF) without light, in comparison with the unencapsulated anthocyanins. After 45 days of storage, the encapsulated anthocyanin had 96% retention in RTL and 100% retention in both RTD and REF. On the other hand, the percent retentions of unencapsulated anthocyanin were 81% in RTL, 92% in RTD and 96% in REF. The DPPH free radical scavenging assay showed that encapsulation improved the antioxidant activity of anthocyanins by 1.3 folds. The Phase II enzyme-inducing activity of anthocyanins was also improved by encapsulation as indicated by the increased activity of glutathione-Stransferase, a Phase II enzyme, by 4-fold at 6 ppm, 2-fold at 30 ppm and 2-fold 100 ppm, respectively. The product of encapsulation was utilized as a food colorant for a sweetened drink. The encapsulation reduced the anthocyanin degradation by 12% after 20 days.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 C42 /G35

Document Type

Thesis

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