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RESEARCH PRODUCT

Eco-extraction and encapsulation of carotenoid and anthocyanin pigments from tropical plants

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This thesis deals with extraction processes using assistance technologies or green solvents and encapsulation systems of natural pigments in order to exploit and apply them in the food, cosmetic and pharmaceutical industries. In this goal, microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and Ionic liquids (IL) were evaluated for the extraction of carotenoids and anthocyanins from Vietnamese plants. The results obtained show that the MAE was always a rapid and helpful system for all types of extraction tested whereas ultrasounds were particularly efficient when pigments are present on the surface of plant tissues. However, UAE was also improving results compared to conditions without assistance. Traditional IL are not suitable for the extraction of carotenoid and anthocyanin pigments that are generally non-volatile and heat-sensitive because it has not been possible to separate pigments extracted from IL under mild conditions. Therefore switchable IL were evaluated. DBU/ 1-hexanol was efficient to extract carotenoids that were relatively accessible, but, due to its high viscosity, it lost efficacy for other tissues. The second part of this thesis concerns the encapsulation of Hibiscus anthocyanins in yeasts. We have first worked with whole yeast cells. The results showed that yeast cells were a good material for the encapsulation of anthocyanins. However, yeast enzymes caused undesirable colour loss of anthocyanin during storage. Microparticles of heat-treated yeasts showed a high protective effect during storage. Then, as it was interesting to keep the pigments in the cell wall and deactivate the yeast enzymes, we used yeast hulls. Yeast hull particles brought a good protection to anthocyanins against moisture, heat and light. In comparison with maltodextrin microparticles, yeast hull ones were more stable in high humidity. In general, yeast microparticles have shown an ability to protect anthocyanins and to keep the red color of encapsulated anthocyanin powder. These results show that yeast encapsulated anthocyanins powder has a promising future to be applied in the food, cosmetic and pharmaceutical industries.