Prolamin Proteins as Building Blocks for Food-Grade Anthocyanin Encapsulation Systems

Date

Authors

Salamun, Joshua William

Journal Title

Journal ISSN

Volume Title

Publisher

University of Guelph

Abstract

Prolamins are an effective encapsulation material for (hydrophilic) anthocyanins due to non-covalent interactions identified herein. The interactions between secalin/avenin and anthocyanin are primarily driven by the hydrophobic effect. In contrast, ionic interactions drive those between gliadin/hordein and anthocyanin. Prolamin particles encapsulating anthocyanins were subsequently produced by liquid antisolvent precipitation. For the studied anthocyanins (0.25% (w/v)), the loading efficiency of the gliadin and hordein nanoparticles was relatively high (~61 to 63%), while secalin and avenin nanoparticles displayed a much lower loading efficiency (~22 to 25%). In addition, the anthocyanins encapsulated in gliadin nanoparticles have higher stability against degradation by ascorbic acid than anthocyanins in solution, but no protection is conferred against UV-B light. Therefore, the prolamin-based encapsulation system may be suitable to protect anthocyanins against chemical degradation, especially by ascorbic acid.

Description

Keywords

Prolamin, Anthocyanin, Fluorescence Quenching, Encapsulation System, Liquid Antisolvent Precipitation

Citation