Anthocyanins from jussara (Euterpe edulis Martius) extract carried by calcium alginate beads pre-prepared using ionic gelation

Author(s)

da Silva Carvalho, Ana Gabriela ^[1] ; da Costa Machado, Mariana Teixeira ^[2] ; de Freitas Queiroz Barros, Helena Dias ^[1] ; Betim Cazarin, Cinthia Bau ^[1] ; Marostica Junior, Mario Roberto ^[1] ; Hubinger, Miriam Dupas ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, 80 Monteiro Lobato St, BR-13083862 Sao Paulo - Brazil

^[2] Univ Fed Rural Rio de Janeiro, Dept Food Technol, 465, Highway 23, BR-890000 Rio De Janeiro - Brazil

• Document type: Journal article
• Source: Powder Technology; v. 345, p. 283-291, MAR 1 2019.
• Web of Science Citations: 5

Abstract

In order to take advantage of the functional properties of the jussara (Euterpe edulis Martius) extract, this study aimed at producing alginate hydrogel beads by ionic gelation process to carry jussara extract, increase its stability and to protect the anthocyanins from environmental conditions that interfere in stability and color of these compounds, such as the pH of the medium. Anthocyanins encapsulation from extract occurred by adsorption technique using blank alginate beads. Ionic gelation method was combined with complexation process using chitosan, whey protein concentrate or gelatin. Complexation technique using cationic polymers was effective in protecting these pigments during refrigerated storage. Gel strength of the hydrogel beads and anthocyanins retention was influenced by zeta potential and apparent viscosity of the materials used in the coating process. Chitosan presented higher zeta potential (+57.1 +/- 2.0 mV) and apparent viscosity (0.013 +/- 0.000 Pa.s) values and the beads coated with this material showed higher monomeric anthocyanins retention (8.4 +/- 0.2 mg of cyanidin 3-glucoside equivalent/g of dry bead) than those coated with whey protein concentrate and gelatin (6.6 +/- 03 and 52 +/- 04 mg of cyanidin 3-glucoside equivalent/g of dry bead, respectively). Ionic gelation encapsulation process led to the formation of hydrogel beads containing anthocyanins, thus enabling the release profile of the compounds at specific pH conditions, such as the intestinal fluid. (C) 2019 Elsevier B.V. All rights reserved. (AU)

• FAPESP's process: 11/51707-1 - Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants
• 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
• FAPESP's process: 11/06083-0 - Emulsification by microchannels
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Regular Research Grants