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

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Full text
Author(s):
de Moura, Silvia C. S. R. [1] ; Berling, Carolina L. [2] ; Garcia, Aline O. [3] ; Queiroz, Marise B. [4] ; Alvim, Izabela D. [4] ; Hubinger, Miriam D. [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, POB 6121, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Food Engn, POB 6121, BR-13083862 Campinas, SP - Brazil
[3] Inst Food Technol, Sci & Food Qual Ctr, Ave Brasil 2880, POB 139, BR-13070178 Campinas, SP - Brazil
[4] Inst Food Technol, Bakery & Confectionary Technol Ctr, Ave Brasil 2880, POB 139, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Research International; v. 121, p. 542-552, JUL 2019.
Web of Science Citations: 2
Abstract

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl2) were used. The purpose of the study was to evaluate the release profile of anthocyanins under simulated gastrointestinal conditions, as well as microparticles application in pectin candy. Microparticles were incubated in simulated gastric and intestinal fluids and the release was evaluated by polyphenols, anthocyanin and color. Jelly candies were characterized and being tested for sensory acceptance (84 tasters). Samples were stored in the absence of light (25 degrees C/55% humidity) and evaluated for polyphenols, anthocyanin and color for 62-days. Microencapsulation of hibiscus anthocyanin resulted in improved enteric protection of bioactive compound, mainly in microparticles generated by dripping-extrusion. Application in jelly candy has shown to be technically feasible, with retention of up to 73% of bioactive compounds and mean sensorial acceptance of 70% tasters. (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