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Lima EMF, Madalão MCM, Dos Santos WC, et al. Spray-dried microcapsules of anthocyanin-rich extracts from . J Food Sci Technol. 2019;56(9):4147-4157doi: 10.1007/s13197-019-03885-5.
Lima, E. M. F., Madalão, M. C. M., Dos Santos, W. C., Bernardes, P. C., Saraiva, S. H., & Silva, P. I. (2019). Spray-dried microcapsules of anthocyanin-rich extracts from . Journal of food science and technology, 56(9), 4147-4157. https://doi.org/10.1007/s13197-019-03885-5
Lima, Emília Maria França, et al. "Spray-dried microcapsules of anthocyanin-rich extracts from ." Journal of food science and technology vol. 56,9 (2019): 4147-4157. doi: https://doi.org/10.1007/s13197-019-03885-5
Lima EMF, Madalão MCM, Dos Santos WC, Bernardes PC, Saraiva SH, Silva PI. Spray-dried microcapsules of anthocyanin-rich extracts from . J Food Sci Technol. 2019 Sep;56(9):4147-4157. doi: 10.1007/s13197-019-03885-5. Epub 2019 Jun 24. PMID: 31477986; PMCID: PMC6706512.
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J Food Sci Technol. 2019 Sep;56(9):4147-4157. doi: 10.1007/s13197-019-03885-5. Epub 2019 Jun 24.

Spray-dried microcapsules of anthocyanin-rich extracts from .

Journal of food science and technology

Emília Maria França Lima, Marina Carvalho Martins Madalão, Walter Correa Dos Santos, Patrícia Campos Bernardes, Sérgio Henriques Saraiva, Pollyanna Ibrahim Silva

Affiliations

  1. Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil.

PMID: 31477986 PMCID: PMC6706512 DOI: 10.1007/s13197-019-03885-5

Abstract

Color is a sensory attribute that influences the acceptance of food and dyes are added into food products to provide them attractiveness. In this context, anthocyanins have merged as an alternative to synthetic dyes. This study aimed to develop food model systems of fermented or unfermented dairy beverages containing added microencapsulated anthocyanin-rich extracts from juçara palm fruit. The stabilities of both pigment and beverage throughout storage in opaque or transparent packaging have been evaluated. Acidity, pH and anthocyanin content in both beverages did not vary during 28 days of storage, and the content of bioactive compounds did not decrease over time. A slight overall color difference that is probably invisible to naked eyes was detected between the beverages analyzed at days 0 and 28. The potential of applying microencapsulated natural pigments into dairy matrices is an effort to increase their nutritional and sensorial values.

Keywords: Antioxidant activity; Color; Dairy beverages; Microcapsules; Natural dyes; Phenolic compounds

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