Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin

Detalhes bibliográficos
Autor(a) principal: Gomes, Joana
Data de Publicação: 2021
Outros Autores: Serrano, Carmo, Oliveira, Conceição, Dias, Ana, Moldao-Martins, Margarida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/21362
Resumo: Original Paper
id RCAP_95a147ec6a5e33deee6cbc1379d8684d
oai_identifier_str oai:www.repository.utl.pt:10400.5/21362
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulinanthocyaninsencapsulationinulinthermal and light stabilityspray and freeze dryingOriginal PaperBackground. Strawberry by-products were explored as sources of anthocyanins for the extraction of natural colorants in the development of new value-added products for the food industry. For this purpose, the stability of strawberry anthocyanin extracts was evaluated for color and total anthocyanin content. The anthocyanins were encapsulated with inulin to protect them from processing at high temperatures and exposure to light. Microcapsules were obtained by two drying processes (spray and freeze drying) in order to study their use as coloring ingredients for their use in the food industry. Materials and methods. Thermal (using the response surface methodology – RSM) and light stability tests were performed, simulating long-term processing and food storage. Antioxidant activity, total anthocyanin content and color analysis were quantified using several methods, and the microcapsules were characterized using scanning electron microscopy. Anthocyanins and their derivatives were identified by high resolution mass spectrometry. Results. The strawberry extracts showed high antioxidant capacity and total anthocyanin content. The RSM of the thermal stability test showed that temperature is the variable with the most significant effect on color stability and total anthocyanin content. The anthocyanins showed more stability at 50°C/60 min, 57°C/102 min, 93°C/18 min and with up to 8 days of light. Microencapsulation of the strawberry extracts with inulin obtained by spray and freeze drying improved the stability of anthocyanins. The spray drying process can offer better applications for the food industry due to the more regular shape of the microcapsules, which supports the potential use of strawberry by-products as coloring ingredients for application in the food industry. Conclusion. This study can serve as a technical reference for the development of anthocyanin microcapsules with inulin from strawberry by-products obtained by spray drying, resulting in stable natural colorants to be used as ingredients in the food industryWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuRepositório da Universidade de LisboaGomes, JoanaSerrano, CarmoOliveira, ConceiçãoDias, AnaMoldao-Martins, Margarida2021-05-27T08:58:45Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21362engActa Sci. Pol. Technol. Aliment. 20(1) 2021, 79–92http://dx.doi.org/10.17306/J.AFS.2021.0878info: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:RCAAP2023-03-06T14:50:48Zoai:www.repository.utl.pt:10400.5/21362Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:57.797259Repositório 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 Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
title Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
spellingShingle Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
Gomes, Joana
anthocyanins
encapsulation
inulin
thermal and light stability
spray and freeze drying
title_short Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
title_full Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
title_fullStr Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
title_full_unstemmed Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
title_sort Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin
author Gomes, Joana
author_facet Gomes, Joana
Serrano, Carmo
Oliveira, Conceição
Dias, Ana
Moldao-Martins, Margarida
author_role author
author2 Serrano, Carmo
Oliveira, Conceição
Dias, Ana
Moldao-Martins, Margarida
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Gomes, Joana
Serrano, Carmo
Oliveira, Conceição
Dias, Ana
Moldao-Martins, Margarida
dc.subject.por.fl_str_mv anthocyanins
encapsulation
inulin
thermal and light stability
spray and freeze drying
topic anthocyanins
encapsulation
inulin
thermal and light stability
spray and freeze drying
description Original Paper
publishDate 2021
dc.date.none.fl_str_mv 2021-05-27T08:58:45Z
2021
2021-01-01T00:00:00Z
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/10400.5/21362
url http://hdl.handle.net/10400.5/21362
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Acta Sci. Pol. Technol. Aliment. 20(1) 2021, 79–92
http://dx.doi.org/10.17306/J.AFS.2021.0878
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 Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
publisher.none.fl_str_mv Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
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
repository.mail.fl_str_mv
_version_ 1817553000488501248

Registros relacionados