Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Detalhes bibliográficos
Autor(a) principal: KAPCUM,Chutikarn
Data de Publicação: 2018
Outros Autores: URIYAPONGSON,Juntanee
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500301
Resumo: Abstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidant activity (AOA) in WPC extract microcapsules by hydroxypropyl beta-cyclodextrin (HPβCD) during storage at 4 and 30 °C for 60 days. The results revealed that only peonodin-3-glucoside at 30 °C was found as a higher decrease than 4 °C. Pelagonidin-3-glucoside and AOA were found more stable at both storage temperatures; however, the increase of protocatechuic acid and hydroxybenzoic acid were observed during storage, especially at 30 °C. Consequently, the storage under 4 °C was appropriate to maintain the phytochemical content in WPC extract powder.
id SBCTA-1_ed60ffedc3d7658d450665c5ac2fb537
oai_identifier_str oai:scielo:S0101-20612018000500301
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effects of storage conditions on phytochemical and stability of purple corn cob extract powderwaxy purple corn cobmicroencapsulationphenolicsanthocyaninshydroxypropyl beta-cyclodextrinAbstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidant activity (AOA) in WPC extract microcapsules by hydroxypropyl beta-cyclodextrin (HPβCD) during storage at 4 and 30 °C for 60 days. The results revealed that only peonodin-3-glucoside at 30 °C was found as a higher decrease than 4 °C. Pelagonidin-3-glucoside and AOA were found more stable at both storage temperatures; however, the increase of protocatechuic acid and hydroxybenzoic acid were observed during storage, especially at 30 °C. Consequently, the storage under 4 °C was appropriate to maintain the phytochemical content in WPC extract powder.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500301Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.23217info:eu-repo/semantics/openAccessKAPCUM,ChutikarnURIYAPONGSON,Juntaneeeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500301Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
title Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
spellingShingle Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
KAPCUM,Chutikarn
waxy purple corn cob
microencapsulation
phenolics
anthocyanins
hydroxypropyl beta-cyclodextrin
title_short Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
title_full Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
title_fullStr Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
title_full_unstemmed Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
title_sort Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
author KAPCUM,Chutikarn
author_facet KAPCUM,Chutikarn
URIYAPONGSON,Juntanee
author_role author
author2 URIYAPONGSON,Juntanee
author2_role author
dc.contributor.author.fl_str_mv KAPCUM,Chutikarn
URIYAPONGSON,Juntanee
dc.subject.por.fl_str_mv waxy purple corn cob
microencapsulation
phenolics
anthocyanins
hydroxypropyl beta-cyclodextrin
topic waxy purple corn cob
microencapsulation
phenolics
anthocyanins
hydroxypropyl beta-cyclodextrin
description Abstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidant activity (AOA) in WPC extract microcapsules by hydroxypropyl beta-cyclodextrin (HPβCD) during storage at 4 and 30 °C for 60 days. The results revealed that only peonodin-3-glucoside at 30 °C was found as a higher decrease than 4 °C. Pelagonidin-3-glucoside and AOA were found more stable at both storage temperatures; however, the increase of protocatechuic acid and hydroxybenzoic acid were observed during storage, especially at 30 °C. Consequently, the storage under 4 °C was appropriate to maintain the phytochemical content in WPC extract powder.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500301
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.23217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126322998509568

Registros relacionados