Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling

Autor(es)

Rosales, Thiecla Katiane Osvaldt ^[1] ; da Silva, Magner Pessoa ^[1] ; Lourenco, Felipe Rebello ^[2] ; Hassimotto, Neuza Mariko Aymoto ^{[3, 1, 4]} ; Fabi, Joao Paulo ^{[3, 1, 4]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Pharm, Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

^[4] Sao Paulo Res Fdn, CEPID FAPESP Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 114, MAY 2021.
• Citações Web of Science: 1

Resumo

Anthocyanins are natural pigments with important biological properties in humans. However, there are limitations to anthocyanins' technological use due to chemical instability. It precludes the use as food additives and also decreases human bioavailability due to gut microbiota modification, showing it is necessary to protect anthocyanins through encapsulation strategies. The objective of this work was to develop nanoparticles based on pectin and lysozyme self-assembling for the encapsulation of anthocyanin-enriched extracts from blackberries (Rubus spp.). The primary anthocyanin identified in the extract was cyanidin-3-O-glucoside (90%) and the nanoparticles' formulation parameters were optimized by response surface methodology. The main results showed a nanocomposite with 198.5 nm, 0.18-polydispersity index, and zeta potential similar to 16.7 mV, with an encapsulation efficiency of 73% and a loading capacity of 15%. The particles were stable in different pH ranges according to the size and zeta potential measurements. The interaction between the compounds was evidenced by thermogravimetric analysis, differential scanning calorimetry and Fourier infrared spectral analysis, indicating that the pectin was found on the surface of the nanoparticles. Scanning microscopy analyses revealed invariably spherical morphology. Therefore, the elaborated nanoparticles constitute a viable alternative for the creation of new food additives, or to enrichment foods with bioactive compounds or even to develop new food supplements. (AU)

• Processo FAPESP: 19/11816-8 - Efeito das fibras alimentares modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon e em modelo in vivo de ratos com carcinogênese de cólon quimicamente induzida
• Beneficiário: Joao Paulo Fabi
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 12/23970-2 - Alterações biológicas das pectinas de mamão com possíveis benefícios à saúde humana
• Beneficiário: Joao Paulo Fabi
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores