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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.

Details

Title
Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application
Author
Edilson Bruno Romanini 1   VIAFID ORCID Logo  ; Rodrigues, Leticia Misturini 2 ; Ana Paula Stafussa 2   VIAFID ORCID Logo  ; Talita Perez Cantuaria Chierrito 3 ; Aline Finger Teixeira 4 ; Rúbia Carvalho Gomes Corrêa 5   VIAFID ORCID Logo  ; Madrona, Grasiele Scaramal 6   VIAFID ORCID Logo 

 Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; [email protected] (E.B.R.); [email protected] (L.M.R.); [email protected] (A.P.S.); Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil; [email protected] 
 Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; [email protected] (E.B.R.); [email protected] (L.M.R.); [email protected] (A.P.S.) 
 School of Pharmaceutical Sciences of Ribeirão Preto, University de São Paulo, Avenida do Café, Ribeirão Preto 14040-903, SP, Brazil; [email protected] 
 Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil; [email protected] 
 Postgraduate Program in Clean Technologies, Cesumar University-UNICESUMAR, Maringá 87050-390, PR, Brazil; [email protected]; Cesumar Institute of Science, Technology and Innovation-ICETI, Maringá 87050-390, PR, Brazil 
 Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; [email protected] (E.B.R.); [email protected] (L.M.R.); [email protected] (A.P.S.); Department of Food Engineering, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil 
First page
3177
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
22237747
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2869542910
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.