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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract

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da Silva Carvalho, Ana Gabriela [1] ; da Costa Machado, Mariana Teixeira [1] ; da Silva, Vanessa Martins [1] ; Sartoratto, Adilson [2] ; Ferreira Rodrigues, Rodney Alexandre [2] ; Hubinger, Miriam Dupas [1]
Total Authors: 6
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Chem Biol & Agr Pluridisciplinary Res Ctr CPQBA, 999 Alexandre Cazelatto St, BR-13148218 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Powder Technology; v. 294, p. 421-428, JUN 2016.
Web of Science Citations: 24

Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH values higher than 7. In this context, to better take advantage of the functional properties and to increase the stability of these pigments, this work aimed to obtain extracts from jussara (Euterpe edulis Martius) pulp and to produce spray dried microparticles. Maltodextrin with different dextrose equivalent values (10, 20 and 30 DE), gum Arabic and the combination of the maltodextrin 10 DE with gum Arabic (proportions 25:75; 50:50 and 75:25) were evaluated as carrier agents. Microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure. Microparticles showed high anthocyanin retention, above 88%. Anthocyanin profiles were similar to the microparticles and jussara extract and two anthocyanins identified were cyanidin 3-rutinoside and cyanidin 3-glucoside. Carrier agents influenced on the microparticles characteristics; maltodextrin 30 DE presented higher hygroscopicity and the lowest glass transition temperature. Micro particles produced with maltodextrin 10, 20 and 30 DE have shown smoother spherical surface than particles constituted with gum Arabic. Homogeneous distribution of anthocyanin in the particle structure was observed by confocal microscopy analysis. (C) 2016 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support type: Multi-user Equipment Program
FAPESP's process: 12/50411-4 - Microencapsulation and agglomeration of mussel meat protein hydrolysate for use as flavoring
Grantee:Miriam Dupas Hubinger
Support type: Regular Research Grants