Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
In several scientific studies, the beneficial effects of jamum (Syzygium cumini L.), mainly related to its antioxidant properties, have been demonstrated due to the high content of bioactive compounds such as anthocyanins present in the fruit. However, the use of its beneficial effects is limited, since its active compounds present instability when exposed to high temperature, light and oxygen, thus altering its functional and antioxidative properties. Microencapsulation of jamum pulp is shown as a relevant alternative to increase the stability of its compounds, increasing the shelf life of the material. In addition to this, it enables the production of new food products, providing demand of population for healthy and ecologically products. Therefore, the objective of this research work was to analyze the development of microparticles of sodium alginate containing jamum pulp by ionic gelation and subsequent coating with protein by electrostatic interaction. Experimental design was performed varying the concentration of jamum pulp with core material and concentration of coating protein. The particles were produced by an adapted pressurized air spraying procedure and evaluated for their water, proteins and anthocyanin contents. It was possible to evaluate the quality of particles after their production, noting the efficacy of the proposed methodology and the efficiency of the ionic gelation and electrostatic interaction processes.
Microgreens have a high nutrient density and are beneficial to human health. Even though this class of vegetables have gaining increasing levels of attention in the last year, scientific research on the growth of microgreens in controlled environments under artificial lighting have not been thoroughly characterized. By describing the scientific outputs focused on the impacts of artificial illumination on microgreens, especially from the first two decades of the 21st century, it is therefore possible to detect advancements and research gaps in this research field. This review is divided in two parts: first, a general overview of the scientific production about microgreens; second, a systematic review of scientific studies exploring artificial lighting on the production of microgreens. The overview of scientific production on microgreens and artificial lighting across the Scopus, Web of Science, and Scielo databases, from 2000 to 2021, respectively, indicated three phases, as before 2011 no paper was found: phase 1 (2012 to 2014), six papers; phase 2 (2015 to 2018), fifteen papers; and phase 3 (2019 to 2021), forty-six papers, respectively. Mustard was the most evaluated crop under all production stages. With regard to the second part of this review, studies on artificial lighting with fluorescent lamps (high-pressure sodium light bulbs—HPS), from the supplementation to the replacement of HPS lighting with light emitting diode (LED) lamps, and plant responses with respect to light properties comprise the main works identified. Studies on the distribution of environmental factors under controlled microgreen cultivation present research gaps.
Jamun (Syzygium cumini L.) is a species from Indonesia, China and the Antilles, however cultivated in many countries. Its fruits are mainly consumed in natura, but also processed into jams, jellies, liqueurs, wine and other derivatives. Jamun has high content of vitamins C and E, anthocyanins and polyphenols, which present high antioxidant activity and give it potential effect against several degenerative diseases and might represent a nutrition source. This research work aimed to determine the kinetics of degradation of anthocyanins and antioxidant activity of jamun pulp microencapsulated powder, produced from the optimal operational variables established previously, during the storage under different conditions of air temperature and relative humidity. The jamun pulp powder was obtained by spray drying process using Dextrina Snow Flake ® E6131 (Corn Products, Mogi-Guaçu, Brazil) as encapsulant agent (concentration 11.5% (w/w)) and was stored for two months in four different environments combining two air temperatures (25ºC and 35ºC) and two relative humidities (22% and 43%). The fresh jamun pulp was submitted to centesimal and physical-chemical characterization providing similar results to literature. For the final results, the analysis of shelf life aims to find the best conditions for retention of anthocyanins and antioxidant activity.
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