Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

Detalhes bibliográficos
Autor(a) principal: Moura, Sílvia C.S.R. de; et. al.
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/264
Resumo: Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2). Particles (77–83% moisture content) were conditioned in acidified solution at 5, 15 and 25 °C, absence of light, and evaluated for anthocyanins and color for 50-days. The median diameter (D50) of the particles ranged from 78 to 1100 μm and encapsulation efficiency ranged from 67.9 to 93.9%. The encapsulation caused higher temperature stability compared with the free extract. The half-life (t1/2) values of the particles ranged from 7 (25 °C) to 180 days (5 °C) for anthocyanins and from 25 (25 °C) to 462 days (5 °C) for Chroma value. The IG increased the stability of HE anthocyanin. Both the dripping-extrusion and the atomization have shown to be feasible techniques.
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spelling Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticlesHibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2). Particles (77–83% moisture content) were conditioned in acidified solution at 5, 15 and 25 °C, absence of light, and evaluated for anthocyanins and color for 50-days. The median diameter (D50) of the particles ranged from 78 to 1100 μm and encapsulation efficiency ranged from 67.9 to 93.9%. The encapsulation caused higher temperature stability compared with the free extract. The half-life (t1/2) values of the particles ranged from 7 (25 °C) to 180 days (5 °C) for anthocyanins and from 25 (25 °C) to 462 days (5 °C) for Chroma value. The IG increased the stability of HE anthocyanin. Both the dripping-extrusion and the atomization have shown to be feasible techniques.Moura, Sílvia C.S.R. de; et. al.2022-04-11T19:46:15Z2022-04-11T19:46:15Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Chemistry, v. 241, p. 317–327, 2018.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/264reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:09Zoai:http://repositorio.ital.sp.gov.br:123456789/264Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:09Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
title Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
spellingShingle Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
Moura, Sílvia C.S.R. de; et. al.
title_short Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
title_full Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
title_fullStr Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
title_full_unstemmed Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
title_sort Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
author Moura, Sílvia C.S.R. de; et. al.
author_facet Moura, Sílvia C.S.R. de; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Moura, Sílvia C.S.R. de; et. al.
dc.subject.none.fl_str_mv

description Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2). Particles (77–83% moisture content) were conditioned in acidified solution at 5, 15 and 25 °C, absence of light, and evaluated for anthocyanins and color for 50-days. The median diameter (D50) of the particles ranged from 78 to 1100 μm and encapsulation efficiency ranged from 67.9 to 93.9%. The encapsulation caused higher temperature stability compared with the free extract. The half-life (t1/2) values of the particles ranged from 7 (25 °C) to 180 days (5 °C) for anthocyanins and from 25 (25 °C) to 462 days (5 °C) for Chroma value. The IG increased the stability of HE anthocyanin. Both the dripping-extrusion and the atomization have shown to be feasible techniques.
publishDate 2018
dc.date.none.fl_str_mv




2018
2022-04-11T19:46:15Z
2022-04-11T19:46:15Z
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dc.identifier.uri.fl_str_mv Food Chemistry, v. 241, p. 317–327, 2018.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/264
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Food Chemistry, v. 241, p. 317–327, 2018.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/264
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application/pdf
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instname_str Instituto de Tecnologia de Alimentos (ITAL)
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