Dataset Information

Extraction, microencapsulation, and application of anthocyanins from jucara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment.

ABSTRACT: The Juçara fruit (Euterpe edulis Martius) has been progressively standing out for presenting significant biological and nutritional activity. Its functional characteristics are related to its high content of anthocyanins, which, when isolated, are highly unstable, limiting their applications. The present research proposed to obtain an anthocyanin-rich extract from the juçara pulp, microencapsulate it with the maltodextrin and beta-cyclodextrin (beta-CD) matrices and evaluate the stability of the microencapsulated anthocyanins against light, pH, and milk development fermented. The use of encapsulating agents brought the anthocyanins significant thermal and light stability, in addition to intensifying their colors in a broader pH range. The FTIR-ATR techniques and the thermal analyzes of DSC and TGA showed that there was no molecular inclusion between the anthocyanins in the extract and beta-CD, but there was a physical interaction with the maltodextrin. In the development of fermented milk, the use of maltodextrin showed better product color stability. Therefore, anthocyanin microencapsulation processes can contribute to the development of innovative, more stable, and effective commercial food products.

Supplementary information

The online version contains supplementary material available at 10.1007/s13197-022-05623-w.

SUBMITTER: da Silva Crozatti TT

PROVIDER: S-EPMC9813337 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature

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Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (<i>Euterpe edulis</i> Mart.): enhancement of natural pigment.

da Silva Crozatti Thamara Thaiane TT Mangolim Camila Sampaio CS Larentis Paula Vitória PV de Mello João Carlos Palazzo JCP Matioli Graciette G

Journal of food science and technology 20221120 1

The Juçara fruit (<i>Euterpe edulis</i> Martius) has been progressively standing out for presenting significant biological and nutritional activity. Its functional characteristics are related to its high content of anthocyanins, which, when isolated, are highly unstable, limiting their applications. The present research proposed to obtain an anthocyanin-rich extract from the juçara pulp, microencapsulate it with the maltodextrin and beta-cyclodextrin (beta-CD) matrices and evaluate the stability ...[more]

PMID: 36618036

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