Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose

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Citation: Li, Y.; Zhang, H.; Zhao, Y.;

Lv, H.; Liu, K. Encapsulation and

Characterization of Proanthocyanidin

Microcapsules by Sodium Alginate

and Carboxymethyl Cellulose. Foods

2024,13, 740. https://doi.org/

10.3390/foods13050740

Academic Editor: Osman Sagdic

Received: 21 January 2024

Revised: 16 February 2024

Accepted: 27 February 2024

Published: 28 February 2024

Licensee MDPI, Basel, Switzerland.

This article is an open access article

distributed under the terms and

conditions of the Creative Commons

Attribution (CC BY) license (https://

creativecommons.org/licenses/by/

4.0/).

foods

Article

Encapsulation and Characterization of Proanthocyanidin

Microcapsules by Sodium Alginate and

Carboxymethyl Cellulose

Yanfei Li 1,2, Huan Zhang 2, Yan Zhao 1,2,*, Haoxin Lv 1,2 and Kunlun Liu 1,2

1Food Engineering Technology Research Center/Key Laboratory of Henan Province,

Henan University of Technology, Zhengzhou 450001, China; liyanfei@haut.edu.cn (Y.L.);

lvhaoxin0129@126.com (H.L.); knlnliu@126.com (K.L.)

2School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China;

zhanghuan9257@163.com

*Correspondence: zhaoyan@haut.edu.cn

Abstract: Proanthocyanidins are important compounds known for their antioxidant and radical

scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study,

proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance

controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microen-

capsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance

of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning

indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The

ﬂowability and mechanical properties of the microcapsules were enhanced. Moreover, proantho-

cyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food

additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin micro-

capsules retained a greater amount of proanthocyanidin content during the gastric phase, and the

proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study

provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin

microcapsules, which is beneﬁcial for developing preservation methods for food additives.

Keywords: proanthocyanidins; microcapsules; characterization; stability

1. Introduction

Proanthocyanidins (PC), also known as condensed tannins, are a group of natural

bioﬂavonoid compounds formed via the condensation of ﬂavan-3-ol structural units [

–

Natural PC is commonly found in a variety of plants, such as grapes, cocoa, apples, blueber-

ries, hawthorn, raspberries, and beans, primarily in their skins, cores, and stalks [

], with

higher concentrations in plant tissues [

]. Proanthocyanidin molecules contain multiple

phenolic hydroxyl structures that can provide hydrogen atoms to neutralize free radicals

and competitively bind to them, effectively interrupting free radical chain reactions. Addi-

tionally, the semiquinone radicals produced by these reactions can undergo nucleophilic

addition reactions to form catechins and pyrogallol structures with potent antioxidant

activity [

]. This process inhibits inﬂammation and the development of cardiovascular and

cerebrovascular diseases caused by free radicals. However, PC exhibits lower stability and

is vulnerable to oxygen, light, enzymes, temperature, metal ions, and oxidants during food

processing [

]. Pereira et al. [

] suggested that the presence of acidic phenolic hydroxyl

groups and unsaturated bonds in the molecular structure of PC results in their limited

long-term storage stability and makes them susceptible to degradation, oxidation, and

polymerization. Phenolic compounds in the presence of strong oxidants can lead to the

oxidative degradation of PC [9].

Foods 2024,13, 740. https://doi.org/10.3390/foods13050740 https://www.mdpi.com/journal/foods

Foods 2024,13, 740 2 of 19

The use of microencapsulation technology helps protect unstable substances, such

as polyphenols, which are prone to degradation. Sodium alginate is a natural, non-toxic

macromolecular substance composed of

-L-guluronic acid (G) and

-D-mannuronic acid

(M). It is considered an ideal encapsulation material, but single sodium alginate has certain

limitations [

]. This has prompted the incorporation of carbohydrate polymers to

enhance the chemoprotective properties and stability of sodium alginate microcapsules

in gastric conditions [

]. Carboxymethyl cellulose, a water-soluble, chemically modiﬁed

natural cellulose with numerous reactive groups such as carboxyl and hydroxyl, can form

complexes and coordinate with metal ions to enhance the mechanical strength of hydro-

gels [

]. This compound demonstrates excellent physical and chemical properties and

can partially offset the mechanical property deﬁciencies of sodium alginate microcapsules.

Sheng et al. [

] used a blend of sodium alginate, methylcellulose, and hydroxypropyl

methylcellulose to encapsulate grape seed PC. The researchers found that the composite

wall material showed greater thermal stability compared to the individual wall materials.

Nwabor et al. [

] combined sodium alginate and carboxymethyl cellulose to synthesize

eucalyptus polyphenol microcapsules. They achieved encapsulation rates ranging from

74% to 82%, demonstrating favorable encapsulation efﬁcacy. The preparation of sodium

alginate microcapsules commonly involves methods such as spray drying, extrusion, emul-

sion gelation, and layer assembly [

]. Among these, the sharp pore method is considered

the simplest approach for producing sodium alginate microcapsules with uniform particle

size [

]. The resulting microcapsules demonstrate relatively high stability in simulated

gastric and simulated intestinal ﬂuids, attributed to the coordination of carboxyl and hy-

droxyl groups of every four G monomers with metal cations, particularly sodium and

calcium ions, leading to the formation of a tight “eggshell” model [18,19].

In this study, proanthocyanidin microcapsules were prepared by the sharp-pore

method using sodium alginate and carboxymethyl cellulose as wall materials, to provide a

theoretical basis and technical support for the various utilization of PC.

2. Materials and Methods

2.1. Materials and Reagents

PC (molecular weight: 9594.52), carboxymethylcellulose (CMC) (molecular weight:

90.0778), and calcium chloride (molecular weight: 110.98) were purchased from Maclean

Biochemical Technology Co., Ltd. (Shanghai, China). Sodium alginate (molecular weight:

216.121), diammonium salt (ABTS), (molecular weight: 548.68), DPPH (molecular weight:

394.32), Pepsin (CAS: 9001-75-6), potassium sorbate (molecular weight: 150.218), sodium

benzoate (molecular weight: 144.105), citric acid (molecular weight: 192.12), and sodium

bisulﬁte (molecular weight: 104.061) were obtained from Qianzhi Trading Co., Ltd. (Henan,

Zhengzhou, China).

2.2. Preparation of Microcapsules

Proanthocyanidin microcapsules were prepared using the method described by Nwa-

bor et al. [

] with slight modiﬁcations. Proanthocyanidin microcapsules were prepared

using procyanidin powder as the core material. A solution of a 1:1 compound of sodium

alginate and carboxymethyl cellulose solution and calcium chloride was used as the wall

material, and a solution of calcium chloride was used as the curing solution. The core mate-

rial was added to the wall solution in a speciﬁc proportion, stirred to mix, and sonicated

at 120 W and 25

◦

C to enhance dissolution and eliminate air bubbles. The mixture was

aspirated into a syringe and then dispensed into a calcium chloride solution at a rate of 0.25

drops per second from a height of 8 cm, cured with slow stirring for 3 h, and subsequently

ﬁltered through extraction to obtain wet microcapsules. The wet microcapsules obtained

were freeze-dried for 48 h to obtain lyophilized microcapsules.

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Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose

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