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Anthocyanins—Extraction, Stability, Encapsulation, Bioactivity and Their Applications in Food Systems
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Anthocyanins—Extraction, Stability, Encapsulation, Bioactivity and Their Applications in Food Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (1 April 2023) | Viewed by 7302

Special Issue Editors

Dr. Sara Silva

E-Mail Website
Guest Editor
Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
Interests: bioactive ingredients; plant extracts; microbiota modulation; phenolic compounds; circular economy; byproduct valorization; functional foods; cosmetic ingredients; nutraceuticals; antimicrobials
Dr. Eduardo Costa

E-Mail Website
Guest Editor
CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: bioactive compounds; cellular models; nutraceuticals; cosmeceuticals; microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Anthocyanins are a group of fascinating compounds. They are a group of water-soluble pigments that, while conferring a reddish or blue/purple tint to the matrixes, also possess a strong antioxidant capacity, antimicrobial activity and an array of health-related effects. This makes them a particularly interesting group when seeking to develop new food solutions in one stroke, sometimes exploiting more than one property. However, due to their relatively low stability, their extraction and incorporation into a matrix may not be a straightforward process, requiring the exploitation of new solutions for preservation, such as their encapsulation (namely, nano- and microparticles), as it can contribute not only to the anthocyanin stability, but also attenuate interactions with the matrix and, eventually, even improve their biological effects.

Dr. Sara Silva
Dr. Eduardo M. Costa
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extraction and characterization
  • stability in foods
  • nanoencapsu-lation
  • microencapsulation
  • health effects
  • matrix interactions

Published Papers (3 papers)

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Research

15 pages, 2497 KiB  
Article
Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study
by Maria Carolina Otálora, Andrea Wilches-Torres and Jovanny A. Gómez Castaño
Foods 2023, 12(9), 1811; https://doi.org/10.3390/foods12091811 - 27 Apr 2023
Cited by 5 | Viewed by 1814
Abstract
The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall [...] Read more.
The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV–vis and HPLC/MS-MS), total dietary content (enzymatic–gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin retention capacity in OFI microcapsules leads to higher antioxidant capacity and red coloration for this biomaterial. Consequently, the microencapsulation of anthocyanins with mucilage from the peel of the OFI fruit is proposed as a promising alternative for the protection and incorporation of this natural dye with high antioxidant capacity and dietary fiber content in new functional food/cosmetic formulations, while giving added value to the natural byproducts of OFI. Full article
(This article belongs to the Special Issue Anthocyanins—Extraction, Stability, Encapsulation, Bioactivity and Their Applications in Food Systems)
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13 pages, 2898 KiB  
Article
Selective Activity of an Anthocyanin-Rich, Purified Blueberry Extract upon Pathogenic and Probiotic Bacteria
by Sara Silva, Eduardo M. Costa, Manuela Machado, Rui M. Morais, Conceição Calhau and Manuela Pintado
Foods 2023, 12(4), 734; https://doi.org/10.3390/foods12040734 - 08 Feb 2023
Cited by 2 | Viewed by 2338
Abstract
Blueberry extracts have been widely recognized as possessing antimicrobial activity against several potential pathogens. However, the contextualization of the interaction of these extracts with beneficial bacteria (i.e., probiotics), particularly when considering the food applications of these products, may be of importance, not only [...] Read more.
Blueberry extracts have been widely recognized as possessing antimicrobial activity against several potential pathogens. However, the contextualization of the interaction of these extracts with beneficial bacteria (i.e., probiotics), particularly when considering the food applications of these products, may be of importance, not only because their presence is important in the regular gut microbiota, but also because they are important constituents of regular and functional foodstuffs. Therefore, the present work first sought to demonstrate the inhibitory effect of a blueberry extract upon four potential food pathogens and, after identifying the active concentrations, evaluated their impact upon the growth and metabolic activity (organic acid production and sugar consumption) of five potential probiotic microorganisms. Results showed that the extract, at a concentration that inhibited L. monocytogenes, B. cereus, E. coli and S. enteritidis (1000 μg mL−1), had no inhibitory effect on the growth of the potential probiotic stains used. However, the results demonstrated, for the first time, that the extract had a significant impact on the metabolic activity of all probiotic strains, resulting in higher amounts of organic acid production (acetic, citric and lactic acids) and an earlier production of propionic acid. Full article
(This article belongs to the Special Issue Anthocyanins—Extraction, Stability, Encapsulation, Bioactivity and Their Applications in Food Systems)
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14 pages, 792 KiB  
Article
Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats
by Xingzhou Tian, Jiaxuan Li, Qingyuan Luo, Xu Wang, Tiansong Wang, Di Zhou, Lingling Xie, Chao Ban and Qi Lu
Foods 2022, 11(9), 1255; https://doi.org/10.3390/foods11091255 - 27 Apr 2022
Cited by 17 | Viewed by 2345
Abstract
This study was conducted to examine the effect of purple corn anthocyanin on performance, meat quality, muscle antioxidant activity, antioxidant gene expression, and fatty acid profiles in goats. The feeding trial period lasted 74 d. The adaptation period was 14 d, and the [...] Read more.
This study was conducted to examine the effect of purple corn anthocyanin on performance, meat quality, muscle antioxidant activity, antioxidant gene expression, and fatty acid profiles in goats. The feeding trial period lasted 74 d. The adaptation period was 14 d, and the formal experimental period was 60 d. Eighteen Qianbei-pockmarked goats (Guizhou native goat breed; body weight, 21.38 ± 1.61 kg; mean ± standard deviation) were randomly allotted into three equal groups, including a control with no purple corn pigment (PCP) and groups receiving either 0.5 g/d PCP or 1.0 g/d PCP. The inclusion of PCP did not affect (p > 0.05) the dry matter intake, average daily gain, or feed conversion ratio compared to the control group. The addition of PCP reduced (p < 0.05) shear force in the longissimus thoracis et lumborum muscle (LTL) during the growth phase of the goats. Goats receiving PCP showed higher (p < 0.05) levels of reduced glutathione, 2,2-diphenyl-1-picrylhydrazyl scavenging activity and peroxidase in LTL compared to the control. Moreover, compared to the control, the PCP group displayed lower (p < 0.05) concentrations of 12:0, C16:0, and total saturated fatty acids, but increased (p < 0.05) concentrations of various unsaturated fatty acids, including C18:1n9, C20:3n6, C20:4n6, C18:2n6 cis, C20:3n6, C22:5n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs). The abundance of nuclear factor, erythroid 2 like 2, superoxide dismutase 1, glutathione peroxidase 1, and catalase was upregulated (p < 0.05) in the LTL of goats receiving 0.5 g/d PCP in comparison to the other groups. Collectively, result of the current study indicated that PCP anthocyanin could be used as a source of natural functional additive because anthocyanin-rich PCP has the potential to improve meat quality and enhance muscle antioxidant status as well as improve the proportions of PUFAs in goat muscle. Full article
(This article belongs to the Special Issue Anthocyanins—Extraction, Stability, Encapsulation, Bioactivity and Their Applications in Food Systems)
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