Please use this identifier to cite or link to this item:
Research center of Embrapa/Collection: Embrapa Uva e Vinho - Artigo em periódico indexado (ALICE)
Date Issued: 2017
Type of Material: Artigo em periódico indexado (ALICE)
Authors: MOSER, P.
SOUZA, R. T. de
Additional Information: POLIANA MOSER, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; VANIA REGINA NICOLETTI TELIS, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazil.
Title: Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids.
Publisher: Journal of Food Processing and Preservation, v. 41, n. 1, Feb. 2017, e12852; 2017.
Language: en
Keywords: Suco de uva
Synthetic food dyes
Cultivar BRS violeta
Description: Grape 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.
Thesagro: Suco
NAL Thesaurus: Grape juice
Data Created: 2017-02-08
Appears in Collections:Artigo em periódico indexado (CNPUV)

Files in This Item:
File Description SizeFormat 
Moseretal2017JournalofFoodProcessingandPreservation.pdf554,92 kBAdobe PDFThumbnail

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace