Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin

Ilaria Fierri
,
Laura De Marchi
,
Roberto Chignola
ORCID logo ,
Giacomo Rossin
,
Maria Bellumori
ORCID logo ,
Anna Perbellini
,
Ines Mancini
ORCID logo ,
Alessandro Romeo
,
Asia Saorin
,
Federica Mainente
ORCID logo ,
Gianni Zoccatelli
* ORCID logo
Version 1 : Received: 24 July 2023 / Approved: 25 July 2023 / Online: 25 July 2023 (09:54:52 CEST)

A peer-reviewed article of this Preprint also exists.

Fierri, I.; De Marchi, L.; Chignola, R.; Rossin, G.; Bellumori, M.; Perbellini, A.; Mancini, I.; Romeo, A.; Ischia, G.; Saorin, A.; Mainente, F.; Zoccatelli, G. Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants 2023, 12, 1757. Fierri, I.; De Marchi, L.; Chignola, R.; Rossin, G.; Bellumori, M.; Perbellini, A.; Mancini, I.; Romeo, A.; Ischia, G.; Saorin, A.; Mainente, F.; Zoccatelli, G. Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants 2023, 12, 1757.

Abstract

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic com-pounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACNs-rich red cabbage extract (RCE). Two agri-food by-products polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (-17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increase from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with a retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACNs encapsu-lation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific ac-ylation/glycosylation patterns, indicate that care must be taken in the choice of the appropriate NPs formulation for the encapsulation of phenolic compounds.

Keywords

red cabbage; encapsulation; anthocyanins; whey protein isolate; high-methoxyl pectin; coacervation; nanoparticles; antioxidant; food-waste; by-products

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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