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首页> 外文期刊>Journal of Polymers and the Environment >Two-Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
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Two-Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

机译：两步的凝胶化系统通过用藻酸钠，麦芽糖糊精，壳聚糖和阿拉伯语封装增强了Syzygium cumini花青素的稳定性

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摘要

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
机译：通过使用来自（ANC.E）和藻酸钠（SA）的稳定浓度为第一步，以与来自麦芽糖糊精（MD）不同浓度相互作用的第一步（MD）建立基于Syzygium Cumini花青素提取物（ANC.E）的高效方法。 ，阿拉伯语（Ga）和壳聚糖（Ch）作为第二步的第二载体。冷冻干燥用于制造来自不同胶凝优化共混物的颗粒。封装效率，傅里叶变换 - 红外光谱（FT-IR），热行为，形态学结构，物理性质，ANC.E在储存天期间的降解和颜色特性大大影响。最佳的包封效率92.4％通过ANC.E（278.21mg / 100ml）溶液中的SA（1.5％w / v）和ch（0.8％w / v）溶液中获得的溶液。 SA.CH颗粒表面是相似的片状颗粒，在FT-IR分析中是独特的，所述FT-IR分析显示出新的峰值并在波数中移位。另外，ANC.e（1.5％w / v）和ga（1.5％w / v）和ga（0.8％w / v）在除SA.CH颗粒之外的SA.GA颗粒中的溶液中命名为SA.GA颗粒。降低了DRADATION率与其他测试颗粒相比，分别为3.57和3.96％。此外，它们在储存天期间显示出在颜色特性的非显着差异。因此，所得结果提供了利用ANC.E作为功能性食物中的着色剂或健康成分的潜在方法。形象的

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