Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Mine Gültekin-Özgüven, Ayşe Karadaʇ, Şeyma Duman, Burak Özkal, Beraat Özçelik*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

124 Citations (Scopus)

Abstract

Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.

Original languageEnglish
Pages (from-to)205-212
Number of pages8
JournalFood Chemistry
Volume201
DOIs
Publication statusPublished - 15 Jun 2016

Bibliographical note

Publisher Copyright:
© 2016 Published by Elsevier Ltd.

Keywords

  • Black mulberry waste
  • Chitosan
  • Dark chocolate
  • Encapsulation
  • Liposome
  • Spray drying

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