Anthocyanin Stability in a Mix of Phenolic Extracts Microencapsulated by Maltodextrine, Whey Protein and Gum Arabic

Juliana de Cássia Gomes da Rocha¹, Thaís Caroline Buttow Rigolon^1, , Larissa Lorrane Rodrigues Borges¹, Amanda Laís Alves Almeida Nascimento¹, Nathália de Andrade Neves², Ítalo tuler Perrone³, Rodrigo Stephani³ and Paulo César Stringheta¹

¹Department of Food Technology, Universidade Federal de Viçosa

²Institute of Science and Technology, Universidade Federal dos Vales do Jequitinhonha e Mucuri

³Department of Chemistry, Universidade Federal de Juiz de Fora

Cite this paper:
Juliana de Cássia Gomes da Rocha, Thaís Caroline Buttow Rigolon, Larissa Lorrane Rodrigues Borges, Amanda Laís Alves Almeida Nascimento, Nathália de Andrade Neves, Ítalo tuler Perrone, Rodrigo Stephani and Paulo César Stringheta. Anthocyanin Stability in a Mix of Phenolic Extracts Microencapsulated by Maltodextrine, Whey Protein and Gum Arabic. Journal of Food and Nutrition Research. 2023; 11(1):1-12. doi: 10.12691/jfnr-11-1-1

Abstract

The objective of this work was to study the stability of the anthocyanins in a mixture of of jabuticaba, jussara and blueberry phenolic extracts microencapsulated by the spray drying technique during storage under different conditions: light, dark and 40°C. Combinations of maltodextrin, gum arabic and whey protein encapsulating agents were used, totaling 12 assays. The mean values of total anthocyanins among the three storage conditions for the M1 mixture were 1360.86 mg·100 g^-1 to 1184.15 mg·100 g^-1, at 0 and 75 days of storage. The overall color difference values for all samples were less than 5.0, indicating that there were no perceptible color differences between them throughout the stability study. M1 and M3 presented good rehydration capacity and smaller particle size among the samples evaluated. The microencapsulation technique was successfully applied to maintain the stability of the anthocyanins from a blend phenolic extract under different storage conditions.

Keywords:
stability total anthocyanins antioxidant capacity wall materials microencapsulation

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