Extração, secagem por atomização e microencapsulamento de antocianinas do bagaço da uva "Isabel" (Vitis labrusca)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2008 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Repositório Institucional da UFLA |
| Texto Completo: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000500032 http://repositorio.ufla.br/jspui/handle/1/6802 |
Resumo: | This work had the aim of obtaining a natural pigment (anthocyanin) at powder form from 'Isabel' grape bagasse (Vitis labrusca), studying the extraction and encapsulating steps one applied the method of extraction by immersion by experimental design technique, when the factors investigated were pH of the extraction solution (1-2), volume of ethanol (100-250 mL), extraction time (3-7 h) and extraction temperature (15-35 °C). The maximum concentration of total anthocyanin was 300 mg/100g of grape bagasse (5% moisture) at the lower levels of pH (1.0) and time (3 h), and at upper levels of temperature (35ºC) and amount of ethanol (250 mL). The extracts were dried by a spray process. The best condition for encapsulating and drying was obtained when equal amounts of maltodextrin and Arabic gum were used. |