This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 °C. Regarding color stability, CapMG showed smaller variations in the total color difference (ΔE) than the other samples. The lowest ΔE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of ‘jabuticaba’ byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions.
Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.
Purpose The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink. Design/methodology/approach First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum. Findings The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84). Originality/value Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.
The recovery of bioactive compounds from agro-industrial residues with green solvents in ultrasound-assisted extraction (UAE) processes represents an interesting alternative from environmental and economical perspectives. Here we investigated optimal conditions to improve the extraction of anthocyanins from blackberry pomace. The experimental data were fitted to the second-order polynomial model to obtain the regression coefficients, and three-dimensional (3-D) response surface plots were considered to represent the relationships between each variable on the response of total monomeric anthocyanin (TMA) content. The ultrasound-assisted process at an ultrasound amplitude of 40% for 10 min and a concentration of 25 mg/L resulted in the maximum TMA concentration of 1.39 ± 0.02 mg Cy3GlE /g. At these extraction conditions, the extract presented total polyphenol and flavonoid contents of 44.12 ± 0.17 mg GAE /g and 63.25 ± 0.53 mg QE /g, respectively. A total of 31 individual compounds, including anthocyanins, flavonols, and phenolic acids, were identified in the extract. Concentrations of cyanidin-3-glucoside and caffeic, gallic, and ellagic acids were 2.38 ± 0.09, 0.47 ± 0.01, 0.55 ± 0.01, and 0.48 ± 0.01 mg/g, respectively. Compared to the conventional extraction, the UAE represented an increase of 20.87% in total anthocyanins. Thus, the UAE at suitable conditions is suggested to recover bioactive compounds from blackberry pomace. Practical ApplicationsThe use of blackberry pomace to extract bioactive compounds is promising because it uses a by-product from the fruit processing industry. This study presents an innovative proposal of optimal process conditions to recover anthocyanins from blackberry pomace under ultrasound irradiation. The use of green solvents, as water, in ultrasound-assisted extraction (UAE) processes, represents an interesting alternative from environmental and economical perspectives, UAE process is a favorable, fast, efficient, and environmentally friendly method. The obtained blackberry pomace powder is an interesting ingredient to food and pharmaceutical industries, mainly due to the elevated concentration of added-value compounds. Besides the high amount
The objective was to evaluate the extract stability of hibiscus in different conditions and the food application. Anthocyanins (TA), phenolic compounds (TP) and color, at: 4 and 25 °C, presence or absence of light, pH stability and FTIR were evaluated. Gelatin developed with hibiscus extract was submitted to sensory analysis. Light and temperature factors affected the stability of TP and TA throughout the storage. Higher stability was observed at 4 ºC and absence of light (in relation to TA and TP respectively, 3% and 26% losses were observed in this condition against 43% and 39% at 25 °C with light). Regarding pH, it was observed that pH change affected the absorbance and color in the hibiscus extract. Finally, the hibiscus extract, when added at the highest concentration into gelatin, was the most accepted by tastes, and scored 7 (like moderately) for color and global acceptance.
Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.
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