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.)

Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt

Full text
Author(s):
Vieira Rubio, Fernanda Thais [1] ; Isidoro Haminiuk, Charles Windson [2] ; dos Santos, Mayara Martins [1] ; Thomazini, Marcelo [1] ; Freitas Moraes, Izabel Cristina [1] ; Martelli-Tosi, Milena [1] ; Favaro-Trindade, Carmen Silvia [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos FZEA, Pirassununga, SP - Brazil
[2] Univ Tecnol Fed Parana, Lab Biotecnol, Dept Acad Quim & Biol DAQBi, Sede Ecoville, Curitiba, Parana - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD & FUNCTION; v. 12, n. 19 JUL 2021.
Web of Science Citations: 0
Abstract

Although Saccharomyces cerevisiae has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in S. cerevisiae using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods. (AU)

FAPESP's process: 18/12645-0 - Production of yogurt enriched with bioactive compounds from Bordeaux grape pomace (Vitis labrusca) encapsulated in yeast Saccharomyces cerevisiae
Grantee:Mayara Martins dos Santos
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 16/18788-1 - Raman microspectroscopy and chemometrics for the characterization of polymer-based microcarrier systems of active/photoactive compounds
Grantee:Milena Martelli Tosi
Support Opportunities: Regular Research Grants