Improvement of storage stability and bioaccessibility of microencapsulated black carrot (Daucus Carota ssp. sativus) anthocyanins using maltodextrin and sericin protein combinations as wall material

This study explores the potential of microencapsulation to enhance the stability and bioaccessibility of anthocyanins from black carrots (Daucus carota ssp. sativus). Anthocyanins, known for their health benefits, are often limited in their application due to poor stability and bioaccessibility. We investigated microencapsulation using maltodextrin alone (BAM) and in combination with sericin proteins (BAMS1, BAMS2, BAMS3), a novel approach. Spray drying was employed to encapsulate anthocyanins, with maltodextrin (20%) and varying concentrations of sericin protein (1%, 2%, 3%) as wall materials. Comprehensive analysis encompassed parameters such as production yield, moisture content, bulk and tapped density, encapsulation efficiency, particle size distribution, surface morphology, FTIR, amino acid profiling, storage stability under diverse temperature conditions (4°C, 25°C, 37°C), and simulated gastrointestinal conditions to assess bioaccessibility. Results indicated a range of production yield (51.05% to 59.13%) and encapsulation efficiency (87.68% to 94.01%), with moisture content between 5.24% to 6.47%. Sericin incorporation notably influenced moisture content and particle density. Particle size varied from 74.14 μm to 160 μm, with discernible differences attributed to sericin concentration. SEM revealed smooth-continuous surface morphologies, indicating the influence of sericin on capsule structure. Preservation of essential amino acid profiles underscored the efficacy of the encapsulation process. Enhanced stability and degradation kinetic parameters of anthocyanins, particularly evident in BAMS3 microcapsules, underscored the protective role of sericin. In vitro digestion studies confirmed controlled release dynamics, highlighting the potential for improved anthocyanin bioaccessibility facilitated by the sericin-maltodextrin composite encapsulation approach.