Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials.

Authors

Youngbin Jang, Eunmi Koh

Published in

Food science and biotechnology. Volume 34. Issue 10. Pages 2197-2206. Epub Apr 02, 2025.

Abstract

Polysaccharides with different zeta potential values, including guar gum (GG), gum Arabic (GA), and xanthan gum (XG), were combined with maltodextrin (MD) and then used as wall materials to encapsulate anthocyanins from aronia. Based on absolute zeta potential of 10 mV, wall materials were divided into two groups: MD (- 2.80 mV) and GG (- 3.49 mV) as non-ionic materials and GA (- 30.83 mV) and XG (- 65.87 mV) as anionic materials. The addition of aronia concentrates (pH 3.8) had no effect on zeta potential values in non-ionic MD and MD + GG, whereas it elevated zeta potential values in anionic MD + GA and MD + XG. Non-ionic MD and MD + GG exhibited higher encapsulation efficiency and storage stability of anthocyanins than anionic MD + GA and MD + XG. Principal component analysis showed that zeta potential values of wall materials positively correlated with encapsulation efficiency and storage stability of anthocyanins. The results indicate that non-ionic wall materials are suitable for anthocyanins encapsulation.
The online version contains supplementary material available at 10.1007/s10068-025-01875-2.

PMID:
40351731
Bibliographic data and abstract were imported from PubMed on 12 May 2025.

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