| Full text | |
| Author(s): |
de Moura, Silvia C. S. R.
;
Berling, Carolina L.
;
Germer, Silvia P. M.
;
Alvim, Izabela D.
;
Hubinger, Miriam D.
Total Authors: 5
|
| Document type: | Journal article |
| Source: | Food Chemistry; v. 241, p. 317-327, FEB 15 2018. |
| Web of Science Citations: | 19 |
| Abstract | |
Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2). Particles (77-83% moisture content) were conditioned in acidified solution at 5, 15 and 25 degrees C, absence of light, and evaluated for anthocyanins and color for 50-days. The median diameter (D50) of the particles ranged from 78 to 1100 mu m and encapsulation efficiency ranged from 67.9 to 93.9%. The encapsulation caused higher temperature stability compared with the free extract. The half-life (t1/2) values of the particles ranged from 7 (25 degrees C) to 180 days (5 degrees C) for anthocyanins and from 25 (25 degrees C) to 462 days (5 degrees C) for Chroma value. The IG increased the stability of HE anthocyanin. Both the dripping-extrusion and the atomization have shown to be feasible techniques. (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 Opportunities: | Multi-user Equipment Program |