Produção Nacional
Revisado por pares
Formulação e estabilidade de corantes de antocianinas extraídas das cascas de jabuticaba (Myrciaria ssp.)
2010; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 21; Issue: 3 Linguagem: Inglês
ISSN
0103-4235
AutoresGeirla Jane Freitas da Silva, Patrícia Beltrão Lessa Constant, Raimundo Wilane de Figueiredo, Suelane Medeiros Moura,
Tópico(s)Dye analysis and toxicity
ResumoThe search for alternative sources of natural pigments has stimulated the development of researches in different tropical fruits, such as the jabuticaba. This fruit is rich in anthocyanins, a natural pigment that, moreover of give color also has antioxidant capacity by free radicals capture that are responsible for proliferation of tumor cells and the aging. Therefore, the objective of the study was to characterize and evaluate the pigments stability formulated with jabuticaba peels. The natural pigments of this fruit were associated with two stabilizers vehicles (maltodextrin and gum arabic) in the different ratios, submitted to spray drying process and exposed to light at a temperature of 25 ± 2°C, comparing to control samples, not exposed to light, stored under refrigeration. The stability of jabuticaba pells was evaluated by total anthocyanins, total polyphenols, total antioxidant activity and colorimetric determination. The pigments had higher (p0.05) anthocyanic contents and samples stored exposed to light to 25°C had higher (p0.05) pigment degradation, showing the deleterious effects of the light in these compounds stability. Comparing the three ratios of the two carbohydrates used, the anthocyanic corants were more stable when used only the maltodextrin at 30%. Therefore, the jabuticaba peels were good sources of natural pigments, showing as viable alternatives in the pigment obtaining
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