Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy.

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl 2) were used. The purpose of the study was to evaluate the release profile of anthocyanins under simulated gastrointestinal conditions, as well as microparticles application in pectin candy. Microparticles were incubated in simulated gastric and intestinal fluids and the release was evaluated by polyphenols, anthocyanin and color. Jelly candies were characterized and being tested for sensory acceptance (84 tasters). Samples were stored in the absence of light (25 °C/55% humidity) and evaluated for polyphenols, anthocyanin and color for 62-days. Microencapsulation of hibiscus anthocyanin resulted in improved enteric protection of bioactive compound, mainly in microparticles generated by dripping-extrusion. Application in jelly candy has shown to be technically feasible, with retention of up to 73% of bioactive compounds and mean sensorial acceptance of 70% tasters. Unlabelled Image • Encapsulation by ionic gelation reduced the release of anthocyanin in simulated gastric fluid. • Encapsulated hibiscus extract application in jelly candies showed technical feasibility. • Jelly candies containing particles obtained by atomization were highly (above 70%) accepted by tasters. • Particles presented good thermal resistance maintaining their integrity after contact with the jelly mass. • Jelly candies with microparticles exhibited anthocyanin retention of 73% after 62 days of storage. [ABSTRACT FROM AUTHOR]