Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)

Detalhes bibliográficos
Autor(a) principal: Fernandes, Amanda dos Santos
Data de Publicação: 2022
Outros Autores: Fiorillo, Julia Agra, Aranha, Caroline Pereira Moura
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/34750
Resumo: In order to produce a food more attractive the food industry utilize dyes, which are one of the major classes of essential additives for food products. Regarding natural dyes, the anthocyanins are the one of the largest and main groups of pigments. Microencapsulation is a technology used to protect products of interest from interference such as light and oxygen, among others, and the encapsulant acts as a protective matrix. Thus, the aim of this study was to obtain the proximal composition of the red corn (Zea mays L.) kernels, to characterize the extract of the pericarp of the red corn in relation to the antioxidant activity and to obtain and characterize microcapsules of the pericarp of red corn extract by spray drying using gum arabic as wall material. It was evaluated the microcapsules in relation to water activity, moisture, yield of powder, solubility, wettability, encapsulation efficiency, anthocyanin retention, color and parameters and morphology. In addition, the corn grain was analyzed to obtain the centesimal composition and the characterization of the pericarp extract of red corn was carried out. As results, the powder presented low moisture and water activity, which is ideal for a product to maintain a high shelf life. The yield value was high, as well as the microcapsules solubility and wettability. The analysis of the color showed similar results for pericarp and microcapsules in both cases tending towards to red color. In conclusion, the use of microcapsules produced by red corn pericarp extract may become viable alternative as food natural dye.
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spelling Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)Desarrollo y caracterización de microcápsulas de pericarp de maíz rojo (Zea mays L.)Desenvolvimento e caracterização de microcápsulas de pericarpo de milho vermelho (Zea mays L.)Milho criouloAntocianinasCorante natural.Maíz criolloAntocianinasTinte natural.Creole cornAnthocyaninsNatural dye.In order to produce a food more attractive the food industry utilize dyes, which are one of the major classes of essential additives for food products. Regarding natural dyes, the anthocyanins are the one of the largest and main groups of pigments. Microencapsulation is a technology used to protect products of interest from interference such as light and oxygen, among others, and the encapsulant acts as a protective matrix. Thus, the aim of this study was to obtain the proximal composition of the red corn (Zea mays L.) kernels, to characterize the extract of the pericarp of the red corn in relation to the antioxidant activity and to obtain and characterize microcapsules of the pericarp of red corn extract by spray drying using gum arabic as wall material. It was evaluated the microcapsules in relation to water activity, moisture, yield of powder, solubility, wettability, encapsulation efficiency, anthocyanin retention, color and parameters and morphology. In addition, the corn grain was analyzed to obtain the centesimal composition and the characterization of the pericarp extract of red corn was carried out. As results, the powder presented low moisture and water activity, which is ideal for a product to maintain a high shelf life. The yield value was high, as well as the microcapsules solubility and wettability. The analysis of the color showed similar results for pericarp and microcapsules in both cases tending towards to red color. In conclusion, the use of microcapsules produced by red corn pericarp extract may become viable alternative as food natural dye.Para hacer que un alimento sea atractivo para las industrias, utilizamos colorantes, que también son las clases principales de dos aditivos esenciales para las industrias alimentarias. Dentro de ellos, las antocianinas se pueden citar como dos grupos principales y principales de pigmentos. Una microencapsulación es una tecnología que se utiliza para proteger productos de interferencias como la luz y el oxígeno, entre otros, onda o encapsulante como capa protectora. Esta forma, u objetivo del estudio, fue obtener una composición proximal de dos granos de mijo (Zea mays L.), caracterizar el extracto de pericarpio de mijo por su actividad antioxidante y obtener y caracterizar microcápsulas del extracto de pericarpio de mijo rojo por spray dryer, utilizando goma arábiga como material de pared. Para ello, las microcápsulas fueron evaluadas en relación a la actividad de agua, humedad, desempeño de secado, solubilidad, moldeabilidad, eficiencia de encapsulación, retención de antocianinas, parámetros morfológicos. Además, se analiza, o grano de maíz, para obtener la composición próxima y también caracteriza el extracto del pericarpio de maíz rojo. Como resultado, parece tener poca actividad de agua y es ideal para un producto con una vida útil prolongada. El rendimiento en sequedad encontrado fue elevado, así como la solubilidad y capacidad molecular de las microcápsulas. Análisis correspondiente de resultados similares para el pericarpio y las cápsulas, ambos con tendencia al color rojo. Esta forma de utilizar microcápsulas de extracto de pericarpio rojo de maíz puede convertirse en una alternativa viable como colorante alimentario.Para tornar um alimento atrativo as indústrias utilizam corantes, sendo assim, eles são uma das principais classes dos aditivos essenciais para as indústrias alimentícias. Dentro destes podem-se citar as antocianinas como um dos maiores e principais grupos de pigmentos. A microencapsulação é uma tecnologia usada para proteger produtos de interferências como luz e oxigênio, entre outros, onde o encapsulante age como uma camada protetora. Desta forma, o objetivo desse estudo foi obter a composição proximal dos grãos de milho vermelho (Zea mays L.), caracterizar o extrato do pericarpo do milho vermelho quanto a atividade antioxidante e obter e caracterizar microcápsulas de extrato do pericarpo do milho vermelho por spray dryer, utilizando goma arábica como material de parede. Para isso as microcápsulas foram avaliadas em relação a atividade de água, umidade, rendimento de secagem, solubilidade, molhabilidade, eficiência da encapsulação, retenção de antocianinas, cor e parâmetros de morfologia. Além disso, analisou-se o grão do milho para obtenção da composição centesimal e também se fez a caracterização do extrato do pericarpo do milho vermelho. Como resultado, o pó apresentou baixa umidade e atividade de água, o que é ideal para que um produto tenha vida útil estendida. O rendimento de secagem encontrado foi bem elevado, assim como a solubilidade e a molhabilidade das microcápsulas. Análise de cor apresentou resultados semelhantes para o pericarpo e para as cápsulas ambas tendendo para a coloração vermelha. Desta forma a utilização das microcápsulas de extrato de pericarpo de milho vermelho podem se tornar uma alternativa viável como corante alimentício.Research, Society and Development2022-09-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3475010.33448/rsd-v11i12.34750Research, Society and Development; Vol. 11 No. 12; e561111234750Research, Society and Development; Vol. 11 Núm. 12; e561111234750Research, Society and Development; v. 11 n. 12; e5611112347502525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/34750/29382Copyright (c) 2022 Amanda dos Santos Fernandes; Julia Agra Fiorillo; Caroline Pereira Moura Aranhahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFernandes, Amanda dos SantosFiorillo, Julia Agra Aranha, Caroline Pereira Moura2022-09-26T11:56:08Zoai:ojs.pkp.sfu.ca:article/34750Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:49:55.180204Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
Desarrollo y caracterización de microcápsulas de pericarp de maíz rojo (Zea mays L.)
Desenvolvimento e caracterização de microcápsulas de pericarpo de milho vermelho (Zea mays L.)
title Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
spellingShingle Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
Fernandes, Amanda dos Santos
Milho crioulo
Antocianinas
Corante natural.
Maíz criollo
Antocianinas
Tinte natural.
Creole corn
Anthocyanins
Natural dye.
title_short Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
title_full Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
title_fullStr Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
title_full_unstemmed Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
title_sort Development and characterization of microcapsulas of red corn pericarp (Zea mays L.)
author Fernandes, Amanda dos Santos
author_facet Fernandes, Amanda dos Santos
Fiorillo, Julia Agra
Aranha, Caroline Pereira Moura
author_role author
author2 Fiorillo, Julia Agra
Aranha, Caroline Pereira Moura
author2_role author
author
dc.contributor.author.fl_str_mv Fernandes, Amanda dos Santos
Fiorillo, Julia Agra
Aranha, Caroline Pereira Moura
dc.subject.por.fl_str_mv Milho crioulo
Antocianinas
Corante natural.
Maíz criollo
Antocianinas
Tinte natural.
Creole corn
Anthocyanins
Natural dye.
topic Milho crioulo
Antocianinas
Corante natural.
Maíz criollo
Antocianinas
Tinte natural.
Creole corn
Anthocyanins
Natural dye.
description In order to produce a food more attractive the food industry utilize dyes, which are one of the major classes of essential additives for food products. Regarding natural dyes, the anthocyanins are the one of the largest and main groups of pigments. Microencapsulation is a technology used to protect products of interest from interference such as light and oxygen, among others, and the encapsulant acts as a protective matrix. Thus, the aim of this study was to obtain the proximal composition of the red corn (Zea mays L.) kernels, to characterize the extract of the pericarp of the red corn in relation to the antioxidant activity and to obtain and characterize microcapsules of the pericarp of red corn extract by spray drying using gum arabic as wall material. It was evaluated the microcapsules in relation to water activity, moisture, yield of powder, solubility, wettability, encapsulation efficiency, anthocyanin retention, color and parameters and morphology. In addition, the corn grain was analyzed to obtain the centesimal composition and the characterization of the pericarp extract of red corn was carried out. As results, the powder presented low moisture and water activity, which is ideal for a product to maintain a high shelf life. The yield value was high, as well as the microcapsules solubility and wettability. The analysis of the color showed similar results for pericarp and microcapsules in both cases tending towards to red color. In conclusion, the use of microcapsules produced by red corn pericarp extract may become viable alternative as food natural dye.
publishDate 2022
dc.date.none.fl_str_mv 2022-09-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/34750
10.33448/rsd-v11i12.34750
url https://rsdjournal.org/index.php/rsd/article/view/34750
identifier_str_mv 10.33448/rsd-v11i12.34750
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/34750/29382
dc.rights.driver.fl_str_mv Copyright (c) 2022 Amanda dos Santos Fernandes; Julia Agra Fiorillo; Caroline Pereira Moura Aranha
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Amanda dos Santos Fernandes; Julia Agra Fiorillo; Caroline Pereira Moura Aranha
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 12; e561111234750
Research, Society and Development; Vol. 11 Núm. 12; e561111234750
Research, Society and Development; v. 11 n. 12; e561111234750
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052771631890432

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