Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum

Abstract

Encapsulation was used to protect anthocyanins extracted from aronia (Aronia melanocarpa) fruit using the combinations of maltodextrin (MD) with anionic polysaccharides, including carboxymethyl cellulose (CMC), gum Arabic (GA), and xanthan gum (XG) as the coating agents. The encapsulation efficiencies were 98 % in MD, MD + CMC, and MD + GA and 94 % in MD + XG. In comparison, the loading efficiency, total anthocyanins, total phenolics, and antioxidant activity were higher in the combined coating agents than in MD alone. In storage for 100 days at 25℃, the retention of anthocyanins was much higher in encapsulated aronia (88–91 %) compared with nonencapsulated aronia (47 %). Cyanidin 3-galactoside and arabinoside showed higher stability (91–93 %) than cyanidin 3-glucoside and xyloside (60–65 %). New compounds, including cyanidin 3-(coumaroyl)-pentoside and 10-carboxy-pyranocyanidin-3-hexoside, were found after 20 days, indicating that anthocyanins formed new adducts with other components in aronia. The results show that MD + CMC and MD + XG are suitable coating agents for the encapsulation of anthocyanins in aronia.