Produção Nacional
Revisado por pares
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
2018; Elsevier BV; Volume: 121; Linguagem: Inglês
10.1016/j.foodres.2018.12.010
ISSN1873-7145
AutoresSílvia Cristina Sobottka Rolim de Moura, Carolina L. Berling, Aline de Oliveira Garcia, Marise Bonifácio Queiróz, Izabela Dutra Alvim, Míriam Dupas Hubinger,
Tópico(s)Polysaccharides Composition and Applications
ResumoMicroparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl2) were used. The purpose of the study was to evaluate the release profile of anthocyanins under simulated gastrointestinal conditions, as well as microparticles application in pectin candy. Microparticles were incubated in simulated gastric and intestinal fluids and the release was evaluated by polyphenols, anthocyanin and color. Jelly candies were characterized and being tested for sensory acceptance (84 tasters). Samples were stored in the absence of light (25 °C/55% humidity) and evaluated for polyphenols, anthocyanin and color for 62-days. Microencapsulation of hibiscus anthocyanin resulted in improved enteric protection of bioactive compound, mainly in microparticles generated by dripping-extrusion. Application in jelly candy has shown to be technically feasible, with retention of up to 73% of bioactive compounds and mean sensorial acceptance of 70% tasters.
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