Influência do pH da solução extrativa no teor de antocianinas em frutos de morango

Junior, C.L. Bordignon; Francescatto, Vanessa; Nienow, Alexandre Augusto; Calvete, Eunice Oliveira; Reginatto, Flávio Henrique

doi:10.1590/s0101-20612009000100028

Cited by 42 publications

(32 citation statements)

References 14 publications

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“…Bordignon Júnior et al . (), studying the influence of pH on the extraction of anthocyanins from strawberries, found a decrease in the intensity of the red colour at pH 4.5, as observed in the yogurt samples containing 0.1% flour without tannic acid.…”

Section: Resultssupporting

confidence: 86%

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Alves

Corrêa

Pinheiro

et al. 2013

Int J of Food Sci Tech

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Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2.0% or with the anthocyanin extract in the concentrations of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, with and without tannic acid; the yogurt samples were stored for 45 days. In general, the results of the acceptance test of the yogurt samples ranged between like slightly and like moderately. The highest scores received by the anthocyanin extract (like slightly) were obtained for the concentrations of 0.5–1.5%. The colour retention for all yogurt samples was above 70%. The average half‐life was greater than 2500 h, considered high. We conclude that the use of jaboticaba skins as additives to yogurt can be an alternative to add value to jaboticaba.

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Section: Resultssupporting

confidence: 86%

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Alves

Corrêa

Pinheiro

et al. 2013

Int J of Food Sci Tech

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“…Some natural pigments from vegetable sources, anthocyanins for example, have great potential as indicators in intelligent packaging systems. These flavonoids are widely spread in nature comprising the largest group of water-soluble plant pigments, and they have been isolated mainly from flowers and fruits (ALIBERT, 2009;BORDIGNON JUNIOR et al, 2009;FAVARO, 2008;GOUVÊA et al, 2012;LIMA, 2011;STRACK;WRAY, 1994). Color expression of anthocyanins is strongly influenced by its structure, pH, co-pigmentation, temperature, UV radiation, and presence of oxygen providing different colors that range from salmon-pink through red and violet to nearly black (FRANCIS, 1989;GONNET, 1998;MAZZA;BROUILLARD, 1990;TORSKANGERPOLL;ANDERSEN, 2005).…”

Section: Experimental Designmentioning

confidence: 99%

“…According to Francis (1989), several factors can influence the color of the for bad odor (NYCHAS et al, 2008;PRANDL;FISCHER;SCHMIDHOFER, 1994). Bomar (1985) suggests that a meat product may be considered acceptable for consumption when counting up to 6.7 log cfu/g, tolerable if it scores 6.7 to 7.7 log cfu/g, and unacceptable for consumption if it presents a count higher than 7.7 log cfu/g. From the results obtained in this study, the meat pork would be acceptable only before the 10 th day.…”

Section: Psychrotrophic Aerobic Countmentioning

confidence: 99%

Film with anthocyanins as an indicator of chilled pork deterioration

Golasz¹,

Silva²,

Silva³

2013

Ciênc. Tecnol. Aliment.

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“…Bordignon, Francescatto, Nienow, Calvete, and Reginatto () reported that the maximum anthocyanin yield obtained from fresh strawberry fruit extracts, was achieved at pH 1.0 (76.70 mg equivalent of cyanidin‐3‐glycoside/100 g fruit), while at pH 4.5, the yield was considerably lower (7.48 mg equivalent of cyanidin‐3‐glycoside/100 g fruit). While it is not feasible to compare the anthocyanin contents obtained, due mainly to the different fruit analyzed, Bordignon et al () used a hydroalcoholic solution for the extraction, whereas the current study used water. The literature reports that for anthocyanin extraction, hydroalcoholic solutions are more effective.…”

Section: Resultsmentioning

confidence: 99%

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Rodrigues

Santos

Bergamasco

et al. 2017

J Food Process Engineering

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The study aimed to microencapsulate jaboticaba byproduct extract by lyophilization, followed by the characterization, pH stability and food application of the prepared microcapsules. The products were visualized by scanning electron microscopy and the yield, encapsulation efficiency (EE%), and bioactive compounds (high‐performance liquid chromatography) were determined. The major compounds found (in all samples) were cyanidin‐3‐glucoside, acids ellagic and gallic, and quercetin. The EE% was 80.0% and yield 67.2%. The capsules presented smooth surfaces and varied morphologies, such as broken glass of irregular sizes. The extracts revealed brighter and lighter‐colored solutions in low pH buffers, while microencapsulation protected the monomeric anthocyanins and phenolic compounds, particularly at pH 6.5. At 4 °C, maria‐mole desserts produced with the extract, showed a higher color variation (ΔE) than the product prepared with the microcapsules. Thus, microencapsulation may be an alternative to maintain the stability of the jaboticaba extract, as a way to reuse the agroindustrial byproduct. Practical applications The nutritional and functional properties of a vast biodiversity of plants (and their byproducts) have not yet been fully studied. Jaboticaba byproduct has great potential for economic exploitation and could be a valuable source of natural antioxidants, however, more studies of this byproduct, are required. Moreover, protecting the antioxidants during the fruit extraction process and storage, can improve the utilization and application of bioactives in food products. In this study, the extraction and microencapsulation of jaboticaba byproduct were realized. The results showed microencapsulation may be a feasible alternative to maintain the stability of the jaboticaba extract and provide a way to reuse the agroindustrial byproduct, as an ingredient in the food and, potentially, cosmetics and pharmaceutical industries.

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Influência do pH da solução extrativa no teor de antocianinas em frutos de morango

Cited by 42 publications

References 14 publications

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Film with anthocyanins as an indicator of chilled pork deterioration

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

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