| Autor: |
Romanini EB; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil.; Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil., Rodrigues LM; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Stafussa AP; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Cantuaria Chierrito TP; School of Pharmaceutical Sciences of Ribeirão Preto, University de São Paulo, Avenida do Café, Ribeirão Preto 14040-903, SP, Brazil., Teixeira AF; Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil., Corrêa RCG; Postgraduate Program in Clean Technologies, Cesumar University-UNICESUMAR, Maringá 87050-390, PR, Brazil.; Cesumar Institute of Science, Technology and Innovation-ICETI, Maringá 87050-390, PR, Brazil., Madrona GS; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil.; Department of Food Engineering, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil. |
| Abstrakt: |
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin. |
