Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063219
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dc.contributor.authorMOSER, P.pt_BR
dc.contributor.authorSOUZA, R. T. dept_BR
dc.contributor.authorTELIS, V. R. N.pt_BR
dc.date.accessioned2017-02-08T11:11:11Zpt_BR
dc.date.available2017-02-08T11:11:11Zpt_BR
dc.date.created2017-02-08pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationJournal of Food Processing and Preservation, v. 41, n. 1, Feb. 2017, e12852; 2017.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1063219pt_BR
dc.descriptionGrape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. PRACTICAL APPLICATIONS The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuco de uvapt_BR
dc.subjectSynthetic food dyespt_BR
dc.subjectCultivar BRS violetapt_BR
dc.subjectAntioxidant-richpt_BR
dc.titleSpray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-05-06T11:11:11Zpt_BR
dc.subject.thesagroSucopt_BR
dc.subject.thesagroUvapt_BR
dc.subject.nalthesaurusGrape juicept_BR
dc.subject.nalthesaurusAnthocyaninspt_BR
riaa.ainfo.id1063219pt_BR
riaa.ainfo.lastupdate2019-05-06 -03:00:00pt_BR
dc.contributor.institutionPOLIANA MOSER, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazilpt_BR
dc.contributor.institutionREGINALDO TEODORO DE SOUZA, CNPUVeng
dc.contributor.institutionVANIA REGINA NICOLETTI TELIS, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazil.eng
Aparece nas coleções:Artigo em periódico indexado (CNPUV)

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