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

Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L.

Full text
Author(s):
Strieder, Monique Martins [1] ; Landim Neves, Maria Isabel [1] ; Silva, Eric Keven [1] ; Meireles, M. Angela A. [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, LASEFI DEA FEA, UNICAMP, Sch Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 66, SEP 2020.
Web of Science Citations: 0
Abstract

This study presents the production of a novel natural blue colorant obtained from the cross-linking between milk proteins and genipin assisted by low-frequency and high-power ultrasound technology. Genipin was extracted from unripe Genipa americana L. using milk as a solvent. Also, milk colloidal system was used as a reaction medium and carrier for the blue color compounds. The effects of ultrasound nominal power (100, 200, 300, and 400 W) on the blue color formation kinetics in milk samples were evaluated at 2, 24, and 48 h of cold storage in relation to their free-genipin content and color parameters. In addition, Fourier transform infrared (FTIR) spectrum, droplet size distribution, microstructure, and kinetic stability of the blue colorant-loaded milk samples were assessed. Our results have demonstrated that the ultrasound technology was a promising and efficient technique to obtain blue colorant-loaded milk samples. One-step acoustic cavitation assisted the genipin extraction and its diffusion into the milk colloidal system favoring its cross-linking with milk proteins. Ultrasound process intensification by increasing the nominal power promoted higher genipin recovery resulting in bluer milk samples. However, the application of high temperatures associated with intensified acoustic cavitation processing favored the occurrence of non-enzymatic browning due to the formation of complex melanin substances from the Maillard reaction. Also, the blue milk samples were chemically stable since their functional groups were not modified after ultrasound processing. Likewise, all blue colorant-loaded milk samples were kinetically stable during their cold storage. Therefore, a novel natural blue colorant with high-potential application in food products like ice creams, dairy beverages, bakery products, and candies was produced. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral