Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying

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dc.contributor.authorYamashita, Camila [UNESP]
dc.contributor.authorChung, Monique Mi Song
dc.contributor.authordos Santos, Catarina [UNESP]
dc.contributor.authorMayer, Cassia Roberta Malacrida [UNESP]
dc.contributor.authorMoraes, Izabel Cristina Freitas
dc.contributor.authorBranco, Ivanise Guilherme [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2018-12-11T17:32:42Z
dc.date.available2018-12-11T17:32:42Z
dc.date.issued2017-10-01
dc.description.abstractOne approach to improving sustainable food production is to add value to fruit by-products, which are currently used as animal feed or discarded, yet may be useful sources of natural antioxidants due to their phenolic compounds. Hence, the present work aimed to produce and evaluate two products prepared from an anthocyanin-rich extract of a blackberry by-product through freeze-drying. Maltodextrins with 10 and 20 dextrose equivalent (DE), were assessed as the carrier matrices. The maltodextrin DE did not significantly influence the mean diameter and solubility of the particles. Morphological analysis revealed that all the particles exhibited a broken glass structure and shriveled surfaces. Comparatively, better results were obtained from the maltodextrin 10 than 20DE powders, regarding anthocyanin retention in the drying process, hygroscopicity, moisture content, acidity, water activity and color indices (P < 0.05). The results suggest that blackberry by-products contain valuable biocompounds, namely anthocyanins. Therefore, the anthocyanin extraction, concentration and microencapsulation with maltodextrin 10DE, presented a potential approach to using blackberry by-products as food colorants or healthy ingredients.en
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Faculdade de Ciências e Letras (FCL/UNESP)
dc.description.affiliationUniversidade de São Paulo (USP) Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP), Pirassununga
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Faculdade de Ciências e Letras (FCL/UNESP)
dc.format.extent256-262
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2017.05.063
dc.identifier.citationLWT - Food Science and Technology, v. 84, p. 256-262.
dc.identifier.doi10.1016/j.lwt.2017.05.063
dc.identifier.file2-s2.0-85020050480.pdf
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85020050480
dc.identifier.urihttp://hdl.handle.net/11449/178917
dc.language.isoeng
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectAnthocyanin
dc.subjectBlackberry by-product
dc.subjectFreeze-drying
dc.subjectMaltodextrin
dc.subjectMicroencapsulation
dc.titleMicroencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-dryingen
dc.typeArtigo
unesp.author.lattes2114367431104728[4]
unesp.author.lattes4652384956803904[3]
unesp.author.orcid0000-0003-0069-6581[4]
unesp.author.orcid0000-0002-9881-527X[3]
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