Effect of extrusion process conditions on extrudates enriched with carotenoids encapsulated by different methods using gum arabic and vegetable fat as carriers.

Bioactive compounds into extruded foods enhance their nutritional value but they are heat and shear labile and prone to oxidation. This study was aimed to examine the impacts of distinct encapsulation methods on the stability of carotenoids under typical extrusion conditions. The study presents innovative encapsulation methods and investigates the protection efficacy of carotenoids degradation, as well as the effects on the physicochemical characteristics of carotenoid-rich products. Thus, spray drying, spray chilling, and their combination were compared based on their ability to protect carotenoids. Processing temperatures were 110 °C and 140 °C, and shear rates 500 and 2000 1/s. Carotenoid retention was determined, ß- and α-carotene retention ranged from 17 to 44 % and 18 to 48 %, respectively. Upon storage at room temperature, the carotenoid content was stable for 15 days, followed by a marked reduction after 30 days. Extrudates enriched microparticles produced by spray chilling and the combined methods exhibited higher carotenoid protection during storage. They also showed better quality attributes, notably bulk density, high water absorption index, color properties, and carotenoid retention. These findings suggest that encapsulation can protect carotenoids during extrusion, and the protection can be tailored to optimize the attributes of the final products.

Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying.

A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioactive compounds from vegetal matrixes. In our study, PLE parameters (temperature, number of cycles, and rinse volume) have been studied to produce grape pomace extracts with high bioactive content using an experimental design. The experimental data obtained were adjusted to linear and quadratic models. The first-order model was better in predicting anthocyanins contents (TA, R2 = 0.94), whereas the second-order model was predictive for total phenolic compounds (TPC, R2 = 0.96). The main process parameter for the recovery of bioactive compounds was temperature, and the results showed opposing behaviors concerning TPC and TA, as it is difficult to optimize conditions for both. The extract containing the higher concentration of TPC (97.4 ± 1.1 mg GAE/g, d.b.) was encapsulated by spray-drying using maltodextrin as wall material. Particles presented with a spherical shape (~7.73 ± 0.95 µm) with a recovery yield of 79%. The results demonstrated that extraction followed by encapsulation of grape pomace extract is a good strategy to simplify future applications, whether for food, cosmetics or pharmaceutical fields.

Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract.

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer's spent yeasts loaded with Brazilian red propolis.

Red propolis from northeast Brazil contains mainly isoflavonoids as bioactive compounds, and its consumption may counteract unregulated and exacerbated formation of reactive oxygen species and inflammatory cytokines/chemokines. Moreover, the production of particles using sustainable carriers have been studied to increase the use of propolis as a functional food ingredient. Hence, the objective of this work was to investigate the effects of simulated gastrointestinal digestion followed by a cell-based epithelial transport on phenolic profile, anti-inflammatory and antioxidant activities of particles of brewer's spent yeasts (BSY) loaded with ethanolic extract of Brazilian red propolis (EEP). As a result, the EEP phenolic diversity decreased throughout the simulated gastrointestinal system, and was modulated by the particle production, as detected by high-performance liquid chromatography - electrospray ionization - quadrupole-time-of-flight-mass spectrometry (HPLC-ESI-QTOF-MS). Concomitantly, the antioxidant activity, as assessed by the ability to scavenge peroxyl and superoxide radicals, hydrogen peroxide, and hypochlorous acid, generally decreased at a higher extent for the particles of EEP with BSY (EEP-BSY) throughout the experiments. Nonetheless, after epithelial transport through the Caco-2 cell monolayer, the basolateral fraction of both EEP-BSY and EEP decreased the activation of pro-inflammatory transcription factor NF-κB by 83% and 65%, respectively, as well as the release of TNF-α (up to 51% and 38%, respectively), and CXCL2/MIP-2 (up to 33% and 25%, respectively). Therefore, BSY may be an interesting carrier for EEP bioencapsulation, since it preserves its anti-inflammatory activity. Further studies should be encouraged to investigate the feasibility of adding it in formulations of functional foods, considering its effect on sensory attributes.

Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and ß-carotene bioaccessibility.

The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated ß-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high ß-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low ß-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved ß-carotene bioaccessibility.

Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste.

The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. ß-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.

Probiotics and plant extracts: a promising synergy and delivery systems.

There is a current interest in healthy diets and supplements, indicating the relevance of novel delivery systems for plant extracts rich in bioactive compounds and probiotics. This simultaneous delivery system can be prospective for health. In this sense, investigating foods rich in bioactive compounds or supplemented by them for incorporating probiotics and some approaches to improve probiotic survivability, such as the choice of resistant probiotic strains or microencapsulation, is valuable. This review addresses a brief discussion about the role of phenolic compounds, chlorophyll and carotenoids from plants and probiotics in gut health, indicating the benefits of this association. Also, an overview of delivery systems used in recent studies is shown, considering their advantages for incorporation in food matrices. Delivery systems containing compounds recovered from plants can reduce probiotic oxidative stress, improving survivability. However, investigating the beneficial concentration of some bioactive compounds from plant extracts is relevant due to their antimicrobial potential. In addition, further clinical trials and toxicological studies of plant extracts are pertinent to ensure safety. Thus, the recovery of extracts from plants emerges as an alternative to providing multiple compounds with antioxidant potential, increasing the preservation of probiotics and allowing the fortification or enrichment of food matrices.

Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye.

Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray-chilling (SC) and a combination of spray-drying and spray-chilling techniques (SDC). The extract was obtained using ethanol as solvent; vegetable fat and gum Arabic were used as carriers. Formulations were prepared with the following core:carrier ratios: SC 20 (20:80), SC 30 (30:70), SC 40 (40:60), SDC 5 (5:95), SDC 10 (10:90), and SDC 15 (15:85). The physicochemical properties of the formed microparticles were characterised, and their storage stability was evaluated over 90 days. The microparticles exhibited colour variation and size increase over time. SDC particles exhibited the highest encapsulation efficiency (95.2-100.8%) and retention of carotenoids in the storage period (60.8-89.7%). Considering the carotenoid content and its stability, the optimal formulation for each process was selected for further analysis. All of the processes and formulations produced spherical particles that were heterogeneous in size. SDC particles exhibited the highest oxidative stability index and the highest carotenoid release in the intestinal phase (32.6%). The use of combined microencapsulation technologies should be considered promising to protect carotenoid compounds.

Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels.

Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were to encapsulate carotenoids from pumpkin peel extract using BSY as an encapsulating agent and to evaluate the influence of ultrasound treatment on the carotenoid incorporation, stability and release. The powders produced by atomization of the suspension of BSY in the extract from pumpkin peels showed physical and microbiological stability during storage, presenting low values of water activity (<0.406), moisture content (<7.0%) and hygroscopicity (<6.8 g per 100 g), characteristics of greatest importance for powder formulations. Regarding the chemical stability of the incorporated carotenoids, there was a decline in carotenoid content in the first 30 days (p ≤ 0.01), although stabilization was achieved up to the 75th day. The best retention of carotenoids (273.3 µg g-1 of particles) was obtained by applying ultrasound treatment before atomization, which probably led to the adsorption of carotenoids onto yeasts. Ultrasound also showed a positive effect on the color protection of powders during storage and on the protection of compounds under simulated gastrointestinal digestion. BSY released the carotenoids gradually during the digestion and higher carotenoid release occurred in the intestinal phase with bioaccessibility values of 26.9 and 30.3%. Yeasts are a suitable carrier material and show promising characteristics for technological application.

Encapsulation of Rich-Carotenoids Extract from Guaraná (Paullinia cupana) Byproduct by a Combination of Spray Drying and Spray Chilling.

Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core-carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder's thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds.

Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt.

Although Saccharomyces cerevisiae has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in S. cerevisiae using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.

Microencapsulation of carotenoid-rich materials: A review.

Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.

Chemopreventive Properties of Extracts Obtained from Blueberry (Vaccinium myrtillus L.) and Jabuticaba (Myrciaria cauliflora Berg.) in Combination with Probiotics.

The association of probiotics and fruit extracts may influence the chemopreventive effect of colorectal cancer. In this context, antiproliferative activity was evaluated to select the best extracts that would be added probiotics, after addition of Bifidobacterium or Lactobacillus in the extracts the antiradical and antioxidant activity, quinone reductase (QR) assay and apoptosis assay were evaluated. Four extracts were isolated: E1: rich in total phenolic compounds; E2: rich in water-soluble phenolic compounds; E3: rich in most apolar phenolic compounds and E4: rich in anthocyanins. The antiproliferative results showed that the best extracts for blueberry and jabuticaba were, respectively the extract E4 and E2. After addition of the probiotic bacteria in these best extracts, it was observed that E2 from jabuticaba presented significantly higher antiradical and antioxidant activity values compared to E4 from blueberry before and after addition of probiotics. There was also a 9-fold increase in activity of QR by the E2 from jabuticaba with Lactobacillus (JL). Likewise, this same extract showed a significant increase both in apoptotic and necrotic cells for both cells. In conclusion, extract rich in water-soluble phenolic compounds (E2) from jabuticaba presented a greater chemopreventive effect compared to the others.

Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments.

This research approaches the utilization of brewery waste yeast Saccharomyces cerevisiae as a vehicle for the encapsulation and protection of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this research was to enrich the biomass of yeast to investigate its potential as a novel vehicle for further application as pigment or functional ingredient. The obtained powders presented characteristics appropriated for storage, such as low water activity (<0.289), hygroscopicity (<13.71 g/100 g) and moisture (<7.10%) and particle sizes lower than the sensory perceptible (<11.45 µm). This work proved that yeasts were loaded after spray-drying, thus, they might be considered as biocapsules. Furthermore, the bioaccessibility of encapsulated phenolic compounds from Bordeaux and Cabernet Sauvignon extracts was 34.96% and 14.25% higher compared to their respective free extracts, proving that yeasts are not only biocapsules of easy application, but also a biological material capable of protecting and delivering the compounds during gastrointestinal digestion.

Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract.

Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.

Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions.

Bifidobacterium animalis subsp. lactis (BLC1) and proanthocyanidin-rich cinnamon extract (PRCE) have many beneficial health properties. However, they are very sensitive materials; co-encapsulation is one alternative to protect them. Therefore, the objective of this work was to evaluate the anticancer properties of free PRCE and in combination with BLC1 and the resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. In terms of anticancer proprieties, PRCE had an IC50 value close to 30 mg extract/mL for Hepa 1c1c7 and HT-29 cells and resulted in a significantly higher percentage (p ≤ 0.05) of total apoptotic and necrotic cells compared to treatment in combination with BLC1 (PRCE + BLC1), with values above 31.66% in both cells. For the quinone reductase (QR) assay, there was a significant increase only for PRCE + BLC1 treatment, with a fold induction of 5.11 ± 0.56 for HT-29. The resistance of the encapsulated materials was greater than for the free form after 240 min of simulated gastrointestinal conditions. The combination of these materials in a microcapsule is advantageous because it protects them under gastrointestinal conditions, allowing them to be released into the intestine and act in the early stages of colon cancer.

Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids.

The aims of the present study were to develop and evaluate different formulations of probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp, polydextrose, Lactobacillus acidophilus LA3, and Lactobacillus paracasei BGP1. The pasteurized jussara pulp presented high content of phenolic compounds, especially anthocyanins, which were not inhibitory to the probiotics used in this study. The levels of polyphenols and anthocyanins present in the sorbets were also high and kept stable for 120 days, as well as the populations of both probiotics. On the other hand, probiotic populations reduced ca. 4 log CFU/g when exposed to simulated gastrointestinal fluids. Altogether, the sorbets produced in this study showed interesting results, indicating the viability on producing functional foods with probiotics, prebiotics, and other components that are rich in polyphenols, such as jussara pulp. The combination of these elements can improve the health beneficial effects of these compounds and provide important advantages to the intestinal microbiota of consumers.

Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.

Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2 = 0.993), TP (R2 = 0.735), PAC (R2 = 0.946), and for the antioxidant capacity assays (0.867 ≤ R2  ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15days of refrigerated storage. TBARS values were lower (P<0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P<0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P>0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient.

Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace.

The stability of anthocyanin and phenolic compounds, the antioxidant capacity, the antimicrobial activity and the capacity to inhibit arginase from Leishmania were evaluated in spray-dried powders from Bordo grape winemaking pomace extract. The pigments were produced using maltodextrin as the carrier agent at concentrations varying from 10% to 30% and air entrance temperatures varying from 130 to 170°C. A sample of freeze-dried extract without the carrier was also evaluated. The anthocyanins in the spray-dried samples showed good stability during storage, better than the freeze-dried and liquid extracts. The samples were capable of inhibiting the growth of Staphylococcus aureus and Listeria monocytogenes and showed high inhibitory capacity against the enzyme arginase from Leishmania. These results provide evidence that Bordo grapes from the winemaking process have the potential to be used as natural pigments with functional properties.