RESUMO
The color of grape juice is an important acceptance attribute by consumers, but it suffers losses during storage. The use of commercial antioxidants has limitations because the concept of a "100% natural drink" of Brazilian legislation. This work characterized Brazilian grape seeds, and the cultivar extract with the greatest potential was encapsulated in arabic-gum (encapsulated extract-EE) to evaluate the color stabilizing capacity. The EE used in the grape juice was compared with the commercial antioxidants sulphite and enological tannin during storage (150 days). The BRS Magna and BRS Violeta grape seeds had the highest phenolic content, and the EE showed high catechin (4108 mg/kg), epicatechin (1161 mg/kg) and procyanidin-B2 (905 mg/kg) values. Sulfite was found to be the best color stabilizer. The use of EE (0.5 g/L) in grape juice improved color stability and anthocyanin stability. It was demonstrated that encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are a raw material of high technological value. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
RESUMO
The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4°C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined.
RESUMO
Objective To prepare baicalin solid nanocrystal (BCN-SN) stabilized by glycyrrhizic acid (GA) and determine its in vitro release characteristics. Methods The high-speed shearing-high pressure homogenization technology was adopted in the preparation of BCN nanosuspension, and then BCN nanosuspension was solidified into BCN-SN by freeze-drying. The formula and process of BCN-SN were optimized by the single factor experiment with average particle size and polydispersity index (PDI) as indicator. BCN-SN were prepared under the optimal conditions and characterized for crystal-linity and particle size. In vitro release of BCN-SN was also determined. Results The particle size of BCN-SN stabilized by GA and protected by mannitol-GA was (478.0 ± 6.5) nm, and the polydispersity index (PDI) was 0.230 ± 0.015, respectively. The results of SEM showed that BCN-SN was irregular spherical and DSC showed that BCN-SN was amorphous after being prepared into solid nanocrystal. In the in vitro dissolution test, BCN-SN showed a significantly increased dissolution. Conclusion The method employed to prepare the BCN-SN stabilized by GA is simple and low-cost. BCN-SN can significantly improve the dissolution of BCN, which has a broad application.