Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles

The microencapsulation of maqui juice by spray-drying was studied as a strategy to protect anthocyanins in new value-added formulations. The objective of this research was to study the influence of each maqui-anthocyanin and encapsulating agent (inulin or sodium alginate) on the anthocyanin encapsulation efficiency, the stability during storage (160 days at 60 degrees C) and the bioaccessibility in in vitro digestion model. The highest encapsulation efficiency of anthocyanins (65.6-78.6%) was obtained with inulin. The chemical structure of anthocyanins also influenced the encapsulation efficiency; the highest was 78.6% for delphinidin-3-sambubioside-5-glucoside in maqui juice-inulin, and 51.2% for cyanidin-3-glucoside in maqui juice-alginate. For both maqui juice-inulin and maqui juice-alginate microparticles, the half-life values of delphinidin-3-sambubioside (198 days), delphinidin-3-glucoside (173-182 days) and cyanidin-3-glucoside (154-133 days) showed the lowest stability of 3-O-glycosylated anthocyanins. The bioaccessibility of anthocyanins of the maqui juice microparticles was 10% higher than maqui juice.FONDECYT-CONICYT 315034