Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying

被引：150

作者：

Yamashita, Camila ^{[1
]}

Song Chung, Monique Mi ^{[2
]}

dos Santos, Catarina ^{[1
]}

Malacrida Mayer, Cassia Roberta ^{[1
]}

Freitas Moraes, Izabel Cristina ^{[2
]}

Branco, Ivanise Guilherme ^{[1
]}

机构：

[1] Univ Estadual Paulista UNESP, Fac Ciencias & Letras FCL UNESP, BR-19806900 Assis, SP, Brazil

[2] Univ Sao Paulo, FZEA USP, BR-13635900 Pirassununga, SP, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 84卷

基金：

巴西圣保罗研究基金会;

关键词：

Anthocyanin; Blackberry by-product; Freeze-drying; Maltodextrin; Microencapsulation; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT PROPERTIES; PHENOLIC-COMPOUNDS; POWDER PROPERTIES; SPRAY; MALTODEXTRIN; STABILITY; GUM; ENCAPSULATION; OPTIMIZATION;

D O I：

10.1016/j.lwt.2017.05.063

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

One approach to improving sustainable food production is to add value to fruit by-products, which are currently used as animal feed or discarded, yet may be useful sources of natural antioxidants due to their phenolic compounds. Hence, the present work aimed to produce and evaluate two products prepared from an anthocyanin-rich extract of a blackberry by-product through freeze-drying. Maltodextrins with 10 and 20 dextrose equivalent (DE), were assessed as the carrier matrices. The maltodextrin DE did not significantly influence the mean diameter and solubility of the particles. Morphological analysis revealed that all the particles exhibited a broken glass structure and shriveled surfaces. Comparatively, better results were obtained from the maltodextrin 10 than 20DE powders, regarding anthocyanin retention in the drying process, hygroscopicity, moisture content, acidity, water activity and color indices (P < 0.05). The results suggest that blackberry by-products contain valuable biocompounds, namely anthocyanins. Therefore, the anthocyanin extraction, concentration and microencapsulation with maltodextrin 10DE, presented a potential approach to using blackberry by-products as food colorants or healthy ingredients. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：256 / 262

页数：7

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