Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

被引：81

作者：

de Moura, Silvia C. S. R. ^{[1
]}

Berling, Carolina L. ^{[2
]}

Garcia, Aline O. ^{[3
]}

Queiroz, Marise B. ^{[4
]}

Alvim, Izabela D. ^{[4
]}

Hubinger, Miriam D. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, POB 6121, BR-13083862 Campinas, SP, Brazil

[2] Univ Estadual Campinas, Sch Food Engn, POB 6121, BR-13083862 Campinas, SP, Brazil

[3] Inst Food Technol, Sci & Food Qual Ctr, Ave Brasil 2880,POB 139, BR-13070178 Campinas, SP, Brazil

[4] Inst Food Technol, Bakery & Confectionary Technol Ctr, Ave Brasil 2880,POB 139, BR-13070178 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 121卷

基金：

巴西圣保罗研究基金会;

关键词：

Encapsulation; Bioactive compounds; Hibiscus sabdariffa L; Ionic gelation; Gastrointestinal tract; Candy; ANTIOXIDANT CAPACITY; PHENOLIC-COMPOUNDS; STABILITY; PROTEIN; COLOR; OIL; POLYSACCHARIDE; DEGRADATION; MIXTURES; DELIVERY;

D O I：

10.1016/j.foodres.2018.12.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl2) were used. The purpose of the study was to evaluate the release profile of anthocyanins under simulated gastrointestinal conditions, as well as microparticles application in pectin candy. Microparticles were incubated in simulated gastric and intestinal fluids and the release was evaluated by polyphenols, anthocyanin and color. Jelly candies were characterized and being tested for sensory acceptance (84 tasters). Samples were stored in the absence of light (25 degrees C/55% humidity) and evaluated for polyphenols, anthocyanin and color for 62-days. Microencapsulation of hibiscus anthocyanin resulted in improved enteric protection of bioactive compound, mainly in microparticles generated by dripping-extrusion. Application in jelly candy has shown to be technically feasible, with retention of up to 73% of bioactive compounds and mean sensorial acceptance of 70% tasters.

引用

页码：542 / 552

页数：11

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