Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions.

• Encapsulation efficiency of produced capsules was between 93.05% and 98.87%. • Microencapsulation improved the thermal stability of red raspberry anthocyanin (AC). • Treatment H (SPI + AG with 0.05% AC) showed the highest anthocyanin retention value during storage for 60 days at 37 °C. • Microencapsulation improved the delivery of (AC) under simulated gastrointestinal condition. This study involves microencapsulation of anthocyanin extract (AC) from red raspberry using a freeze drying technique involving ultrasonication of soy protein isolate (SPI), gum arabic (AG), and their combination. Analyses included microcapsule properties, encapsulation efficiency, antioxidant capacity using the DPPH assay, Fourier-transform infrared spectroscopy (FTIR), color, thermal stability, stability during storage, morphology, and simulated gastrointestinal conditions. Encapsulation efficiency (EE) ranged from 93.05% to 98.87% for all microcapsules. The morphology of microcapsules by scanning electron microscopy (SEM) indicated a broken glass shape, with mean size of microcapsules ranging from 21.07 ± 2.71 μm to 48.19 ± 2.33 μm using Mastersizer analyzer. A good relationship obtained between zeta potential (ZP) and FTIR spectrum indicated that there is a chemical cross linking interaction between wall material and core material. All microcapsules enhanced the thermal stability of AC in the temperature range 80–114 °C. Furthermore, AC retention (up to 48%) during storage at 37 °C for 60 days revealed that treatment H combination of SPI and AG was best. In addition, SPI and AG combination presented good release behavior under simulated gastrointestinal conditions compared with unencapsulated anthocyanin. [ABSTRACT FROM AUTHOR]