Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
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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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 |
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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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1799135412605681664 |