Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity

Braga, Matheus Boeira; Veggi, Priscilla C.; Codolo, Milene Costa; Giaconia, Michele Amendoeira; Rodrigues, Camila Lopes; Braga, Anna Rafaela Cavalcante

doi:10.1016/j.foodres.2019.108557

Cited by 31 publications

(18 citation statements)

References 39 publications

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“…This findings are in agreement with previous reports of freeze-dried acerola, jabuticaba and grape pomaces (Gurak et al , 2014; Kuck and Noreña, 2016; de Moraes et al , 2017). The observed porosity has been identified in previous reports and it is caused by ice sublimation during freeze-drying (Braga et al , 2019). In addition, non-uniform particles with various sizes were observed.…”

Section: Resultssupporting

confidence: 77%

Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry

Medeiros

Aquino

Cavalcanti

et al. 2019

BFJ

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PurposeThe purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.Design/methodology/approachFruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test (p<0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters.FindingsGuava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments.Originality/valueThis investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications.

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Section: Resultssupporting

confidence: 77%

Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry

Medeiros

Aquino

Cavalcanti

et al. 2019

BFJ

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“…The DE of maltodextrin is of paramount importance in the stability and physical properties of pigments, and it has been investigated in the freeze-dried microencapsulation of anthocyanins. Maltodextrin with a lower DE might lead to the production of powder with lower water absorption due to the lower number of hydrophilic branches than maltodextrin with a higher DE [56]. Nevertheless, a higher DE might enhance the stability of anthocyanins because of the superior T g [6].…”

Section: Freeze Dryingmentioning

confidence: 99%

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

Mohammadalinejhad

Kurek

2021

Applied Sciences

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Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

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“…This fruit presents high contents of anthocyanin and is very similar to the açai berry in both its sensory and nutritional characteristics. Studies carried out by our research group revealed that jussara, in addition to having colorant power, has several health-related benefits [8][9][10]. Therefore, jussara can be considered an excellent food matrix to explore anthocyanin properties, including the industrial application as naturals pigments in processed foodstuff and beverages.…”

Section: Introductionmentioning

confidence: 97%

“…Several encapsulation methods and techniques have already been applied to use phenolic compounds attempting to overcome the unstable nature of this food constituent, such as spray drying, freeze-drying extrusion and electrospinning, among others [8,14,15]. Electrospinning is a simple technique that does not require specific reagents or solutions nor extreme temperatures.…”

Section: Introductionmentioning

confidence: 99%

Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers

et al. 2021

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Jussara pulp (Euterpe edulis Mart.) is rich in bioactive compounds known to be protective mediators against several diseases. In this context, nevertheless, anthocyanins, the most abundant natural pigment in jussara, are sensitive to temperature, pH, oxygen, and light conditions, leading to instability during food storage or digestion, and, thus jeopardizing the antioxidant proprieties retained by these flavonoids and limiting industrial application of the pulp. The production of nanostructures, from synthetic and natural polymers, containing natural matrices rich in bioactive compounds, has been widely studied, providing satisfactory results in the conservation and maintenance of the stability of these compounds. The current work aimed to compare uniaxial and coaxial electrospinning operation modes to produce core-shell jussara pulp nanofibers (NFs). Additionally, the parameters employed in the electrospinning processes were optimize using response surface methodology in an attempt to solve stability issues for the bioactive compounds. The best experimental conditions provided NFs with diameters ranging between 110.0 ± 47 and 121.1 ± 54 nm. Moreover, the coaxial setup improved jussara pulp NF formation, while further allowing greater integrity of NFs structures.

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Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity

Cited by 31 publications

References 39 publications

Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry

Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers

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