Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace

被引：82

作者：

de Souza, Volnei Brito ^{[1
]}

Fujita, Alice ^{[2
]}

Thomazini, Marcelo ^{[1
]}

da Silva, Edson Roberto ^{[1
]}

Lucon, Joao Francisco, Jr. ^{[1
]}

Genovese, Maria Ines ^{[2
]}

Favaro-Trindade, Carmen Silvia ^{[1
]}

机构：

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

[2] Univ Sao Paulo, Fac Ciencias Farmaceut FCF, Dept Alimentos & Nutr Expt, BR-05508900 Butanta, SP, Brazil

来源：

FOOD CHEMISTRY | 2014年 / 164卷

关键词：

Encapsulation; Spray drying; Anthocyanin; Antimicrobial activity; Leishmania amazonensis; ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; ANTHOCYANINS; MICROENCAPSULATION; LEISHMANIA; COMPONENTS; POWDER; IMPACT;

D O I：

10.1016/j.foodchem.2014.05.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The stability of anthocyanin and phenolic compounds, the antioxidant capacity, the antimicrobial activity and the capacity to inhibit arginase from Leishmania were evaluated in spray-dried powders from Bordo grape winemaking pomace extract. The pigments were produced using maltodextrin as the carrier agent at concentrations varying from 10% to 30% and air entrance temperatures varying from 130 to 170 degrees C. A sample of freeze-dried extract without the carrier was also evaluated. The anthocyanins in the spray-dried samples showed good stability during storage, better than the freeze-dried and liquid extracts. The samples were capable of inhibiting the growth of Staphylococcus aureus and Listeria monocytogenes and showed high inhibitory capacity against the enzyme arginase from Leishmania. These results provide evidence that Bordo grapes from the winemaking process have the potential to be used as natural pigments with functional properties. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：380 / 386

页数：7

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