Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Apr 28;26(9):2579.
doi: 10.3390/molecules26092579.

Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Carmen-Alina Bolea  1 , Mihaela Cotârleț  1 , Elena Enachi  1 , Vasilica Barbu  1 , Nicoleta Stănciuc  1
Affiliations

Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Carmen-Alina Bolea et al. Molecules. .

Abstract

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

Keywords: anthocyanins; antioxidant activity; encapsulation efficiency; microencapsulation; probiotic.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The digestion profile of anthocyanins (%) after in vitro digestion in simulated gastric (a) and duodenal juices (b) for powders P1 (♦) and P2 (■).
Figure 2
Figure 2
Confocal laser scanning microscopy images of the native microencapsulated powders: Powder II—native state (a) and with fluorophore (c); Powder I—in native state (b) and with fluorophore (d).
Figure 2
Figure 2
Confocal laser scanning microscopy images of the native microencapsulated powders: Powder II—native state (a) and with fluorophore (c); Powder I—in native state (b) and with fluorophore (d).
See this image and copyright information in PMC

References

    1. Bolea C.-A., Vizireanu C. Polyphenolic content and antioxidant properties of black rice flour. Ann. Univ. Dunarea Jos Galati Fascicle–Food Technol. 2017;41:75–85.
    1. Ling W.H., Wang L.L., Ma J. Supplementation of the black rice outer layer fraction to rabbits decreases a the rosclerotic plaque formation and increases antioxidant status. J. Nutr. 2002;132:20–26. doi: 10.1093/jn/132.1.20. - DOI - PubMed
    1. Sompong R., Siebenhandl E.S., Linsberger M.G., Berghofer E. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem. 2011;124:132–140. doi: 10.1016/j.foodchem.2010.05.115. - DOI
    1. Chang K.K., Kikuchi S., Kim Y.K., Park S.H., Yoon U., Lee G.S., Choi J.W., Kim Y.H., Park S.C. Computational identification of seed specific transcription factors involved in anthocyanin production in black rice. Biochip J. 2010;4:247–255.
    1. Adom K.K., Liu R.H. Antioxidant activity of grains. J. Agric. Food Chem. 2002;50:6170–6182. doi: 10.1021/jf0205099. - DOI - PubMed

LinkOut - more resources