Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

dc.creatorSantos, DT
dc.creatorAlbarelli, JQ
dc.creatorBeppu, MM
dc.creatorMeireles, MAA
dc.date2013
dc.dateMAR
dc.date2014-07-30T20:02:39Z
dc.date2015-11-26T17:52:44Z
dc.date2014-07-30T20:02:39Z
dc.date2015-11-26T17:52:44Z
dc.date.accessioned2018-03-29T00:36:15Z
dc.date.available2018-03-29T00:36:15Z
dc.identifierFood Research International. Elsevier Science Bv, v. 50, n. 2, n. 617, n. 624, 2013.
dc.identifier0963-9969
dc.identifierWOS:000317452200022
dc.identifier10.1016/j.foodres.2011.04.019
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74506
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74506
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1290336
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionAnthocyanins are one of most important group of water-soluble and vacuolar pigments in nature. This phytochemical has attracted great interest to the food industry due to the wide range of biological activities including antioxidant and anti-inflammatory activities. However, the introduction of anthocyanins into food and/or medical fields has proved to be a major technological challenge since these compounds have low stability to environmental conditions during processing and storage. In this context, the present study evaluates the encapsulation of anthocyanin extract obtained from jabuticaba (Myrciaria cauliflora) skins in Polyethyleneglycol using supercritical CO2 as solvent and ethanol as co-solvent. For comparison, a conventional method, ionic gelification, was employed to produce encapsulated particles by entrapment in Ca-alginate beads. The encapsulation efficiency of the extract in Ca-alginate beads was higher (98.67%) than those obtained by Rapid Expansion of Supercritical Solution (RESS) process (79.78%). Encapsulated particles made by RESS at different pressures, and temperatures, retained the extracts' biological activity. The best operating RESS process condition for anthocyanin extract encapsulation was determined as 313.15 K and 20 MPa. The degradation studies indicated that both encapsulated systems were more stable to light and temperature than the free extract. Ca-alginate encapsulated Anthocyanin extract release in acid buffer solution was incomplete and slower than when the extract was encapsulated by PEG. Both systems increased the stability of anthocyanin, although presenting different characteristics. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description50
dc.description2
dc.descriptionSI
dc.description617
dc.description624
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectAnthocyanins
dc.subjectNutraceutical stabilization
dc.subjectEncapsulation
dc.subjectRapid Expansion of Supercritical Solution (RESS)
dc.subjectCa-alginate beads
dc.subjectPEG
dc.subjectAlginate Beads
dc.subjectCa-alginate
dc.subjectStability
dc.subjectDelivery
dc.subjectChitosan
dc.subjectMicroencapsulation
dc.subjectCoprecipitation
dc.subjectImmobilization
dc.subjectMicroparticles
dc.subjectMechanisms
dc.titleStabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent
dc.typeArtículos de revistas


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