Microencapsulación de Antocianinas de Berenjena (Solanum melongena L.) mediante Secado por Aspersión y Evaluación de la Estabilidad de su Color y Capacidad Antioxidante: Anthocyanins Microencapsulation of Eggplant (Solanum melongena L.) and Evaluation of Color Stability and Antioxidant Capacity

Arrázola, Guillermo; Herazo, Irina; Alvis, Armando

doi:10.4067/s0718-07642014000300006

Cited by 14 publications

(7 citation statements)

References 25 publications

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“…The a w data obtained for the treatments that contained agave FTs are found between a range of 0.130 and 0.163 which are lower than those reported by Valduga et al. (2008); they reported an a w = 0.266 in grape pulp capsules; they are also lower than values reported by Arrazola et al. (2014) in microcapsules of eggplant anthocyanins, with a w = 0.25.…”

Section: Resultscontrasting

confidence: 54%

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

Jimenez-Sánchez

Calderón‐Santoyo

Ortíz-Basurto

et al. 2018

Food sci. technol. int.

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The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-dried pineapple and mango powder were evaluated in this study. An experimental 3 design, three concentrations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and three feed temperatures (110, 115, and 120 ℃) were used. The results using the treatment in which only maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the moisture content, a, and solubility. Likewise, an increase (more than 2%) in fructans concentration generates products with increased a, moisture, hygroscopicity, wettability, and greater solubility. Additionally, no modification of storage stability was observed. Mango and pineapple powder color were affected mainly by the inlet temperature, causing an increase in luminosity (L*) and a decrease in parameter ( a*). A scanning electron microscopy showed spherical powder particles with certain contractions; powder stability in treatments with native agave fructans was not modified in the treatment at 2%. Finally, the addition of 2% agave fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying process.

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Section: Resultscontrasting

confidence: 54%

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

Jimenez-Sánchez

Calderón‐Santoyo

Ortíz-Basurto

et al. 2018

Food sci. technol. int.

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“…Anhydrous ethanol was diluted with distilled water to prepare solvents for extraction. To regulate the pH of the solvent, 1% citric acid and 0.01 N sodium hydroxide were used [27][28][29]. The extraction was carried out in a heated ultrasonic cleaning bath (Ultrasons-HD, JP Selecta-40 kHz).…”

Section: Efficiency Of Anthocyanins Extraction From Peels 251 Effect ...mentioning

confidence: 99%

Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

et al. 2021

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Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

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“…Encapsulation has been used to protect bioactive compounds contained in foods such as essential oils, vitamins, antioxidants, bactericides, colorants, flavorings, among others [34][35][36][37]. This is a process by which phytochemicals are coated with a thin wall of a protective material called a carrier or encapsulating agent [38][39][40][41][42][43]. Encapsulation of betalains in different edible matrices has been shown to increase their stability and maintain its antioxidant activity [3,28,[44][45][46][47][48][49][50].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

et al. 2020

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Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.

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Microencapsulación de Antocianinas de Berenjena (Solanum melongena L.) mediante Secado por Aspersión y Evaluación de la Estabilidad de su Color y Capacidad Antioxidante: Anthocyanins Microencapsulation of Eggplant (Solanum melongena L.) and Evaluation of Color Stability and Antioxidant Capacity

Cited by 14 publications

References 25 publications

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

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