GASTROINTESTINAL RELEASE BEHAVIOR OF RED HIBISCUS ANTHOCYANIN MICROPARTICLES PRODUCED VIA SPRAY CHILLING

While the primary purpose of encapsulating anthocyanins is for their coloring potential, understanding their release profile in the gastrointestinal system is crucial due to their high antioxidant activity. Therefore, we investigated the release profile to assess particle release in the intestine and ensure the efficacy of the microparticles' antioxidant capacity. We analyzed the release profile of encapsulated anthocyanins from Hibiscus rosa-sinensis, produced through spray chilling, during exposure to simulated gastric fluid (SGF) and intestinal fluid (SIF) in vitro. The lipid formulation consisted of a 70:30 ratio of wall material to hibiscus extract, utilizing binary lipid combinations of fully hydrogenated palm oil (FHPO) and cocoa butter (CB). These formulations were homogenized using ultrasound at the following ratios: 100 FHPO: 0 CB (Control), 75:25, 50:50, 60:40, and 40:60. The SGF and SIF simulations were conducted continuously, mirroring the human gastrointestinal system. Pure hibiscus extract exhibited the highest release of anthocyanins in the gastric phase. Interestingly, the microparticles demonstrated resistance to SGF, with a minimal release percentage over two hours, indicating a protective effect on the active compounds. In the intestinal phase, the MLP_75:25 treatment exhibited a suitable anthocyanin release profile, unlike the MLP_100:0 treatment. This outcome was attributed to the formation of denser and more organized particles, leading to the release of surface anthocyanins into the aqueous medium, while preventing the release of anthocyanins encapsulated within the microparticles. Notably, the MLP_75:25, MLP_60:40, and MLP_40:60 treatments displayed the highest rates of anthocyanin release in the intestinal phase. For MLP_60:40 and MLP_40:60, the presence of agglomerates hindered the release of anthocyanins during the gastric phase. This confirmed that the release process is controlled, with most absorption occurring in the intestine, where the anthocyanins can carry out their antioxidant activity effectively.