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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.)

Water sorption and stickiness of spray-dried grape juice and anthocyanins stability

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Author(s):
Moser, Poliana [1] ; Benatti Gallo, Thais Cristina [1] ; Cirelli Zuanon, Larissa Angelica [1] ; Pereira, Giuliano Elias [2] ; Nicoletti, Vania Regina [1]
Total Authors: 5
Affiliation:
[1] Sao Paulo State Univ UNESP, Food Engn & Technol Dept, BR-15054000 Sao Jose Do Rio Preto - Brazil
[2] Brazilian Agr Res Corp, Embrapa Grape & Wine Trop Semiarid, Petrolina - Brazil
Total Affiliations: 2
Document type: Review article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 42, n. 12 DEC 2018.
Web of Science Citations: 0
Abstract

In this study, grape juice powders from cultivar BRS Violeta was produced through spray drying. The influence of water activities on physical-chemical properties of powder, and the light stability of anthocyanins microcapsules were investigated. Evaluations of sorption isotherms, stickiness, and light stability of the anthocyanins microcapsules were carried out throughout 90days. Blends of soy protein/maltodextrin and whey protein/maltodextrin in different concentrations and proportions were used as carrier agents. The Brunauer-Emmett-Teller and Guggenheim-Anderson-de Boer models were fitted to data of water adsorption, and the curves were classified as type II. The compression force was strongly dependent on water activity. The encapsulation matrix formulated with 10% soy protein and applied at CACof 1.25g carrier agent/g soluble solids of the juice (1SM) resulted in the less hygroscopic powder, with a higher compression force, lower stickiness, and better anthocyanin protection, consequently presenting lower total color differences during storage. Practical applicationsThis study shows the influence of water activities on the characteristics of spray-dried grape juice and in the stability of microcapsules. The microcapsules of BRS Violeta grape juice present high amounts of anthocyanins and, therefore, can be used as a natural colorant or as a food additive due to their antioxidant properties. It is important to know the influence of moisture and stickiness on the powders' properties, because these factors affect the processability, handling, and stability of microcapsules, possibly reducing the product quality. Knowing the physical-chemical properties of the microcapsules formulated with different carrier agents is very important in order to ensure longer shelf life, thus enabling a variety of applications both in the food and the pharmaceutical industry. (AU)

FAPESP's process: 10/09614-3 - Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin
Grantee:Vânia Regina Nicoletti Telis
Support type: Regular Research Grants
FAPESP's process: 12/09074-4 - Spray drying of grape juice: Microencapsulation of anthocyanin
Grantee:Poliana Moser
Support type: Scholarships in Brazil - Doctorate