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<p>Anthocyanins are powerful natural antioxidants, but their use in food systems is limited due to instability under environmental stress. This study aimed to develop a protein-based microencapsulation system for blackcurrant anthocyanins (BCA) using plant protein isolates from canola cake (CC), black caraway seed cake (BC), and soybean meal (SB). Double emulsions (W1/O/W2) were prepared with varying protein concentrations (6%, 8%, and 10%) and freeze-dried. Microcapsules were evaluated for encapsulation efficiency, antioxidant activity, solubility, FTIR, and retention of anthocyanins. BC at 10% concentration showed the highest anthocyanin retention (up to 90.90%), strongest antioxidant activity, and optimal α-helix to β-sheet ratio among the tested systems. In contrast, SB-based capsules had the lowest performance. FTIR revealed that protein secondary structure, especially flexibility, is crucial for effective anthocyanin binding and stability. This study highlights BC protein isolate as a promising, sustainable material for functional ingredient delivery and supports the valorization of agro-industrial by-products in clean-label food applications.</p>

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Functional and Structural Performance of Canola, Black Caraway, and Soy Proteins in Anthocyanin Microencapsulation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月5日

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  • Havva Aktaş,
  • Jorge A. Custodio-Mendoza,
  • Katarzyna Samborska,
  • Marcin A. Kurek

摘要

Anthocyanins are powerful natural antioxidants, but their use in food systems is limited due to instability under environmental stress. This study aimed to develop a protein-based microencapsulation system for blackcurrant anthocyanins (BCA) using plant protein isolates from canola cake (CC), black caraway seed cake (BC), and soybean meal (SB). Double emulsions (W1/O/W2) were prepared with varying protein concentrations (6%, 8%, and 10%) and freeze-dried. Microcapsules were evaluated for encapsulation efficiency, antioxidant activity, solubility, FTIR, and retention of anthocyanins. BC at 10% concentration showed the highest anthocyanin retention (up to 90.90%), strongest antioxidant activity, and optimal α-helix to β-sheet ratio among the tested systems. In contrast, SB-based capsules had the lowest performance. FTIR revealed that protein secondary structure, especially flexibility, is crucial for effective anthocyanin binding and stability. This study highlights BC protein isolate as a promising, sustainable material for functional ingredient delivery and supports the valorization of agro-industrial by-products in clean-label food applications.