Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum

Autor: J. A. Guerrero-Beltrán, Sandro Cid-Ortega, Carlos Enrique Ochoa-Velasco, Claudia Salazar-González
Rok vydání: 2017
Předmět:
Zdroj: Journal of Food Science and Technology. 54:1747-1756
ISSN: 0975-8402
0022-1155
DOI: 10.1007/s13197-017-2564-1
Popis: This study compared the stability of extracts of H. sabdariffa calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18°Bx concentrate. This Roselle extract concentrate was mixed with purified mesquite gum (100:1–100:5 v/w). The Roselle extract concentrate-gum (RECG) was spray dried at inlet and outlet temperatures of 180 ± 2 and 104 ± 2.3 °C, respectively, at an air flow rate of 38 m3/h. Encapsulated Roselle powders (ERP) were analyzed for moisture content, total monomeric anthocyanins (differential pH), phenolic compounds (Folin and Ciocalteu method), antioxidant capacity (ABTS), and color parameters ( $$ L^{*} ,a^{*} $$ , and $$ b^{*} $$ ) after 5 weeks and 1 year of storage. Sorption properties (isotherms) and micrographs of powders were also obtained. The average yield of RECG powders was 15.27 ± 0.81 g/100 mL. During storage, ERP showed average values of phenolic compounds, antioxidant capacity, and anthocyanins of 3.43 ± 0.25 g gallic acid equivalents/100 g, 9.34 ± 1.4 g Trolox equivalents/100 g, and 318.7 ± 20.6 mg cyanidin-O-glycoside/100 g, respectively. Color parameters remained constant along the storage time.
Databáze: OpenAIRE
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