Publication Details (including relevant citation information):
Authors: Giovana B. Celli, Amyl Ghanem & Marianne Su-Ling Brooks
Journal of Berry Research, DOI 10.3233/JBR-150107
BACKGROUND: The chemical instability of extracted anthocyanins (ACNs) limits their application and broader use as food colorants and health-promoting functional ingredients. Encapsulation technology can improve ACN stability and widen their potential applications.
OBJECTIVE: The objective of this study was to optimize the microencapsulation of ACNs from haskap berries (Lonicera caerulea L.) in calcium-alginate particles by the extrusion/gelation method.
METHODS: Response Surface Methodology (RSM) by Box-Behnken (BB) design was used for the optimization, followed by the desirability function. Three input variables were evaluated: concentrations of sodium alginate (x1, w/w %) and calcium chloride (x2, w/v %), and gelation time (x3, min). The responses were encapsulation efficiency (y1, %) and particle size (y2, μm).
RESULTS: There was a good fit for the model where encapsulation efficiency was used as a separate response (R2 = 97.98%), however, the model for particle size did not give as good an agreement (R2 = 63.86%). The desirability function was used to optimize the two responses simultaneously and the optimum conditions were determined as 9.0% (w/w) alginate solution, 2.0% (w/v) CaCl2, and 10 min in the gelation solution.
CONCLUSIONS: These results illustrate the application of RSM followed by a desirability function to optimize encapsulation parameters for a combined response, where several measures are considered.