Preparation of corn starch-alginate beads encapsulated anthocyanins and cinnamon oil

Corn starch-alginate beads loaded with anthocyanins or cinnamon oil were prepared using different components by the ionotropic gelation method. The matrix of anthocyanin-loaded corn starch-alginate beads (or anthocyanin beads) was alginate, native corn starch and soy protein isolated (SPI). The anthocyanins were extracted from butterfly pea flowers. SPI was used due to the good anthocyanin adsorption without leaking of anthocyanin during freeze-dried process. In addition, cinnamon oil-loaded corn starch-alginate beads (or oil beads) composed of alginate, porous corn starch and cinnamon oil. Porous corn starch was obtained from enzyme hydrolysis. Both types of beads were characterized their chemical and physical properties. Moreover, shelf-life time of active substance in each type of beads was evaluated for 120 days. The color follow-up of anthocyanin beads was studied on light and dark conditions. The color fading was observed with the same results in both storage-conditions. In case of oil beads, close and open conditions were studied for the retention of cinnamal oil in beads using head space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME GC-MS). The continuous declining of oil was detected in open condition. The results indicated that porous starch retarded losing of oil compared to native corn starch. In contrast to close storage-condition, oil beads made from both types of starches did not lose during 120 storage time-days.