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Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system |
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| Authors: | ?tefania Adelina Milea Cristian Vasile Dima Elena Enachi Loredana Dumitra?cu Vasilica Barbu Gabriela Elena Bahrim Petru Alexe Nicoleta St?nciuc |
| Affiliation: | 1. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania
Contribution: Data curation (equal), Formal analysis (equal), ?Investigation (equal), Methodology (equal);2. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: Formal analysis (equal), Methodology (equal), Writing - original draft (equal);3. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: Data curation (supporting), Formal analysis (supporting), ?Investigation (equal), Methodology (equal);4. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: ?Investigation (equal), Methodology (equal), Software (equal);5. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: ?Investigation (equal), Methodology (equal), Visualization (equal), Writing - original draft (equal);6. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: Funding acquisition (supporting);7. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania Contribution: Visualization (supporting), Writing - review & editing (supporting);8. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc? Street, Galati, 800201 Gala?i, Romania |
| Abstract: | Black rice and lavender are promising sources of bioactives, in terms of anthocyanins and essential oils. Their bioaccessibility were improved by microencapsulation, followed by mixing in order to benefit both from colour and flavour, along with radical scavenging and biological properties. The mixed powder showed a satisfactory anthocyanins of 2.55 mg g?1 DW, leading to a radical scavenging activity of 65.14 mmol g?1 DW. The powder displayed an inhibitory effect against α-glucosidase (~49%) and α-amylase (39%), respectively, with a controlled release in intestinal environment. To further examine the functional properties, the powder was added to a food model system. During storage, a release in anthocyanins and flavonoids were found, leading to an increase in radical scavenging activity. The sensorial analysis showed that supplemented biscuits were appreciated for colour and lavender aroma. The obtained results were promising in tailoring the health benefits of secondary metabolites, underutilised in human’s nutrition due to their low stability and bioavailability. |
| Keywords: | Added-value anthocyanins bioaccessibility black rice essential oils lavender microencapsulation |