Bio-Based Coacervates Derived From Zedo Gum As A Microencapsulating Agent For Natural Anthocyanins

The purpose of the current study was to improve the thermal stability of anthocyanins by using iranian native biopolymers such as zedo gum and cress seed gum. the anthocyanin was extracted from berberis integerrima and it was found to be an excellent source of anthocyanin and bioactive phenolic compounds. the polysaccharides from gums were also characterized and was found they have a high polysaccharide content and polyelectrolyte moiety, making them a good candidate for use as a wall material agent. the effect of each gum and its concentration on the thermal degradation of anthocyanins was studied. the results showed that both gums improved the thermal stability of anthocyanins, with cress seed gum outperforming the others. in next stage, coacervation were optimized in terms of polysaccharide to protein ratio, ph, and ionic strength. all of the binary biopolymers demonstrated the ability to form coacervates; however, the one containing gelatine type-a performed better in terms of ph stability. finally, using coacervates, anthocyanins were successfully encapsulated. encapsulation efficiency was improved by varying the core-to-wall material ratio, as was the thermal stability of encapsulated anthocyanin.

Bio-based coacervates derived from Zedo gum as a microencapsulating agent for natural anthocyanins

The purpose of the current study was to improve the thermal stability of anthocyanins by using Iranian native biopolymers such as Zedo gum and cress seed gum. The anthocyanin was extracted from Berberis Integerrima and it was found to be an excellent source of anthocyanin and bioactive phenolic compounds. The polysaccharides from gums were also characterized and was found they have a high polysaccharide content and polyelectrolyte moiety, making them a good candidate for use as a wall material agent. The effect of each gum and its concentration on the thermal degradation of anthocyanins was studied. The results showed that both gums improved the thermal stability of anthocyanins, with cress seed gum outperforming the others. In next stage, coacervation were optimized in terms of polysaccharide to protein ratio, pH, and ionic strength. All of the binary biopolymers demonstrated the ability to form coacervates; however, the one containing gelatine type-A performed better in terms of pH stability. Finally, using coacervates, anthocyanins were successfully encapsulated. Encapsulation efficiency was improved by varying the core-to-wall material ratio, as was the thermal stability of encapsulated anthocyanin.