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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids

Texto completo
Autor(es):
Moser, Poliana ; De Souza, Reginaldo Teodoro ; Nicoletti Telis, Vania Regina
Número total de Autores: 3
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 41, n. 1 FEB 2017.
Citações Web of Science: 11
Resumo

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. Practical ApplicationsThe grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods. (AU)

Processo FAPESP: 12/09074-4 - Secagem por atomização do suco de uva: microencapsulação das antocianinas
Beneficiário:Poliana Moser
Modalidade de apoio: Bolsas no Brasil - Doutorado
Processo FAPESP: 10/09614-3 - Efeito das propriedades físico-químicas das matrizes encapsulantes e da aplicação de ultrassom na estabilidade da oleoresina de cúrcuma (Curcuma longa L.) microencapsulada
Beneficiário:Vânia Regina Nicoletti Telis
Modalidade de apoio: Auxílio à Pesquisa - Regular