Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability

Detalhes bibliográficos
Autor(a) principal: Serrano, Carmo
Data de Publicação: 2020
Outros Autores: Sapata, Margarida, Oliveira, M. Conceição, Soares, Andreia, Pereira, Carla, Abreu, Rui M.V., Barros, Lillian
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/22397
Resumo: The encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL−1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltodextrin and Arabic gum) in different proportions (1:1, 2:1 and 1.5:2.5 (w/w)). The microparticles produced by freeze-drying and spray-drying were studied according to the concentration of the dye, the encapsulation efficiency, the process yield, the solubility and the colour of the powders. The dye extracts are released from the microparticles at different pHs. The variation in ratio composition of the 3-DXA encapsulation was assessed by principal component analysis (PCA) using data from ten physicochemical parameters. The results indicated that the maltodextrin at the 2:1 ratio had a higher dye concentration and total phenolic content (TPC) at pH 6. This ratio was selected to produce the microparticles by freeze-drying and spray-drying, and the particles were used in the temperature stability tests at pH 6. The results suggest that the freeze-drying process offers better protection to 3-DXA, with a degradation percentage of 22% during the heating period (80 °C for 18 h), compared to the non-encapsulated dye (48%). However, there were no significant differences between the two polymeric agents. The non-encapsulated 3-DXA was evaluated as control and lost 48% of the total colour with the same treatment. Red dyes from sorghum leaf by-products may constitute promising ingredients for the food industry and increase the value of this crop.
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spelling Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stabilityEncapsulation3-DXASorghum bicolor L.Biological propertiespH and thermal stabilitySpray-dryingFreeze-dryingThe encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL−1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltodextrin and Arabic gum) in different proportions (1:1, 2:1 and 1.5:2.5 (w/w)). The microparticles produced by freeze-drying and spray-drying were studied according to the concentration of the dye, the encapsulation efficiency, the process yield, the solubility and the colour of the powders. The dye extracts are released from the microparticles at different pHs. The variation in ratio composition of the 3-DXA encapsulation was assessed by principal component analysis (PCA) using data from ten physicochemical parameters. The results indicated that the maltodextrin at the 2:1 ratio had a higher dye concentration and total phenolic content (TPC) at pH 6. This ratio was selected to produce the microparticles by freeze-drying and spray-drying, and the particles were used in the temperature stability tests at pH 6. The results suggest that the freeze-drying process offers better protection to 3-DXA, with a degradation percentage of 22% during the heating period (80 °C for 18 h), compared to the non-encapsulated dye (48%). However, there were no significant differences between the two polymeric agents. The non-encapsulated 3-DXA was evaluated as control and lost 48% of the total colour with the same treatment. Red dyes from sorghum leaf by-products may constitute promising ingredients for the food industry and increase the value of this crop.MDPIBiblioteca Digital do IPBSerrano, CarmoSapata, MargaridaOliveira, M. ConceiçãoSoares, AndreiaPereira, CarlaAbreu, Rui M.V.Barros, Lillian2020-06-25T13:01:47Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22397engSerrano, Carmo; Sapata, Margarida; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Abreu, Rui M.V.; Barros, Lillian (2023). Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability. Foods. eISSN 2304-8158. 12:8, p. 1-1910.3390/foods120816462304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:50:11Zoai:bibliotecadigital.ipb.pt:10198/22397Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:37.200821Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
title Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
spellingShingle Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
Serrano, Carmo
Encapsulation
3-DXA
Sorghum bicolor L.
Biological properties
pH and thermal stability
Spray-drying
Freeze-drying
title_short Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
title_full Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
title_fullStr Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
title_full_unstemmed Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
title_sort Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
author Serrano, Carmo
author_facet Serrano, Carmo
Sapata, Margarida
Oliveira, M. Conceição
Soares, Andreia
Pereira, Carla
Abreu, Rui M.V.
Barros, Lillian
author_role author
author2 Sapata, Margarida
Oliveira, M. Conceição
Soares, Andreia
Pereira, Carla
Abreu, Rui M.V.
Barros, Lillian
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Serrano, Carmo
Sapata, Margarida
Oliveira, M. Conceição
Soares, Andreia
Pereira, Carla
Abreu, Rui M.V.
Barros, Lillian
dc.subject.por.fl_str_mv Encapsulation
3-DXA
Sorghum bicolor L.
Biological properties
pH and thermal stability
Spray-drying
Freeze-drying
topic Encapsulation
3-DXA
Sorghum bicolor L.
Biological properties
pH and thermal stability
Spray-drying
Freeze-drying
description The encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL−1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltodextrin and Arabic gum) in different proportions (1:1, 2:1 and 1.5:2.5 (w/w)). The microparticles produced by freeze-drying and spray-drying were studied according to the concentration of the dye, the encapsulation efficiency, the process yield, the solubility and the colour of the powders. The dye extracts are released from the microparticles at different pHs. The variation in ratio composition of the 3-DXA encapsulation was assessed by principal component analysis (PCA) using data from ten physicochemical parameters. The results indicated that the maltodextrin at the 2:1 ratio had a higher dye concentration and total phenolic content (TPC) at pH 6. This ratio was selected to produce the microparticles by freeze-drying and spray-drying, and the particles were used in the temperature stability tests at pH 6. The results suggest that the freeze-drying process offers better protection to 3-DXA, with a degradation percentage of 22% during the heating period (80 °C for 18 h), compared to the non-encapsulated dye (48%). However, there were no significant differences between the two polymeric agents. The non-encapsulated 3-DXA was evaluated as control and lost 48% of the total colour with the same treatment. Red dyes from sorghum leaf by-products may constitute promising ingredients for the food industry and increase the value of this crop.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-25T13:01:47Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/22397
url http://hdl.handle.net/10198/22397
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Serrano, Carmo; Sapata, Margarida; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Abreu, Rui M.V.; Barros, Lillian (2023). Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability. Foods. eISSN 2304-8158. 12:8, p. 1-19
10.3390/foods12081646
2304-8158
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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