| Autor: |
Otálora MC; Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia., Wilches-Torres A; Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia., Gómez Castaño JA; Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Sede Tunja, Avenida Central del Norte, Tunja 050030, Boyacá, Colombia. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2022 Aug 08; Vol. 11 (15). Date of Electronic Publication: 2022 Aug 08. |
| DOI: |
10.3390/foods11152380 |
| Abstrakt: |
The substitution of artificial colorants for pigments extracted from fruits is a highly desirable strategy in the food industry for the manufacture of natural, functional, and safe products. In this work, a 100% natural spray-dried (SD) microencapsulated colorant of pink guava pulp, using aloe vera (AV) or Opuntia ficus-indica (OFI) mucilage as functional encapsulating material, was prepared and evaluated as an additive into a yogurt (Y) matrix. The characterization of yogurt samples supplemented with OFI (Y-SD-OFI) and AV (Y-SD-AV) mucilage-covered guava pulp microcapsules was carried out through carotenoid quantification using UV-vis and HPLC-MS techniques, dietary fiber content, antioxidant capacity, colorimetry, and textural analysis, as well as by an evaluation of color stability after 25 days of storage at 4 °C in the dark. These physicochemical characteristics and color stability on the Y-SD-OFI and Y-SD-AV samples were compared with those of a commercial yogurt (control sample, Y-C) containing sunset yellow FCF synthetic colorant (E110). Y-SD-OFI and Y-SD-AV samples exhibited a high content of lycopene, dietary fiber, and antioxidant activity, which were absent in the control sample. Microencapsulated lycopene imparted a highly stable color to yogurt, contrary to the effect provided by the E110 dye in the control sample. The texture profile analysis revealed an increase in firmness, consistency, and cohesion in the Y-SD-OFI sample, contrary to the Y-SD-AV and Y-C samples, which was attributed to the variation in fiber concentration in the microcapsules. The incorporation of OFI and AV mucilage microparticles containing pink guava pulp into yogurt demonstrated its potential application as a functional natural colorant for dairy products. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
|
