Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. (June 2019)

• Record Type: Journal Article
• Authors: Santos, S.S.; Rodrigues, L.M.; Costa, S.C.; Madrona, G.S.
• Is Part Of: Food packaging and shelf life. Volume 20(2019)
• Publication Date: 2019-06
• Subjects: Phenolics -- Anthocyanins -- Natural antioxidants -- Encapsulation; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2017.12.001
• Languages: English
• ISSNs: 2214-2894

Abstract

Highlights: The extraction of antioxidant compounds from blackberry pomace is promising. Maltodextrin microencapsulation was efficient in reducing anthocyanin degradation. The use of water in the extraction was advantageous. It is possible to use the microcapsules in several types of food. Abstract: This study aimed to extract antioxidant compounds from blackberry pomace using two solvents, microencapsulate them by spray dryer and evaluate their stability at different pHs. Two pure extracts (aqueous and hydroalcoholic) and two microencapsulated with maltodextrin were dried in spray dryer and analyzed for stability under different pHs with respect to color variation (ΔΕ), total phenolic compounds, anthocyanins, antioxidant activity, and kinetic degradation of anthocyanins in 7 days. Regarding the color, the microcapsules protected the samples. Microencapsulation with maltodextrin was efficient in reducing the degradation of anthocyanins against increaesed pH, greater stability of the encapsulated samples was observed in lower pHs, as well as longer half-lives of anthocyanins, values from 2 to 7 times greater when compared to extracts. The use of water in the extraction proce'ss resulted in lower percentage loss in 7 days, which was advantageous in relation to other types of extractions using organic solvents.