Study on the in Vitro Digestion Characteristics of Anthocyanin Microcapsules and Development of Their Beverages
Using microcapsule embedding technology,anthocyanin microcapsules were prepared by using blueberry anthocyanin as the core material and casein and sodium alginate as the composite wall material,their antioxidant evaluation and in vitro digestive characterization study were carried out as well as the beverage development.In this study,the digestive properties of anthocyanin microcapsules were evaluated by simulating the in vitro gastrointestinal digestive environment with the total antioxidant capacity as the evaluation index.The results showed that anthocyanin microcapsules embodied a better stability in the gastric digestive stage,and exerted biological activity in the intestinal digestive stage.The optimum anthocyanin composite beverage formulation was determined by single factor and orthogonal tests with sensory score as the main evaluation index:120 mL of carrot juice,20 mL of soy milk,150 mL of anthocyanin microcapsule solution and 25 g of composite sweetener in 600 mL system.The sensory score under this condition was 78.00.
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