| Autor: |
Santos SSD; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil., Paraíso CM; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil., Costa SCD; Universidade Estadual de Maringá, Departamento de Bioquímica, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil., Ogawa CYL; Universidade Estadual de Maringá, Departamento de Física, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil., Sato F; Universidade Estadual de Maringá, Departamento de Física, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil., Madrona GS; Universidade Estadual de Maringá, Departamento de Engenharia de Alimentos, Avenida Colombo, 5790, 87020-900 Maringá, PR, Brazil. |
| Abstrakt: |
This study aimed to evaluate the extraction of bioactive compounds from jaboticaba pomace, produce microcapsules by spray dryer technique, and characterize antioxidant compounds. A factorial experimental design was used in the extraction step. Maltodextrin (DE 10) was used as an encapsulating agent, in a ratio of 1: 1 (w/w), in the microencapsulation process. It was observed the increase of all bioactive compounds analyses comparing jaboticaba pomace with the extract. ATR-FTIR spectroscopy showed a vibrational stretching aromatic ring (1718 - 1731 cm-1) typical for anthocyanins. The Gaussian deconvolution presented extract peak area 7.56% higher than pomace. The encapsulating agent protected anthocyanins during the drying process. Microencapsulation of bioactive compounds from jaboticaba pomace can be useful for food applications whereas they are a rich source of antioxidant compounds. Moreover, the use of agro-industrial waste is promising linked to the use of clean technology as water as an antioxidant extractor. |
