Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

Moura, Sílvia Cristina Sobottka Rolim de; Schettini, Gabriela Nicoluci; Garcia, Aline O.; Gallina, Darlila Aparecida; Alvim, Izabela Dutra; Hubinger, Míriam Dupas

doi:10.1007/s11947-019-02308-9

Cited by 59 publications

(31 citation statements)

References 49 publications

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“…Lastly, dairy products are ideal complex food systems that can be used to test natural food-colorants properties since phenolics, and other components form interactions potentially reducing their abundance and health benefits. Hence, yogurt is one of the most tested dairy products to particularly test coloring properties and antioxidant capacity of their bioactive compounds [ 126 ]. Carotenoid and ANC are the most common colorant types used in dairy products, but the blue pigment provided by phycocyanobilins and the pH-stable shades given by betacyanins have opened an opportunity to these chemical groups to be more widely incorporated.…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

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Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.

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Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

102

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“…Roselle's red calyces are processed to juice and tea, or incorporated in confectionary (e.g., chocolate) and dairy products as natural flavoring, and coloring agents. The calyces remain as the primary by-product and provide natural antioxidants and odorants [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents

et al. 2020

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: Deep eutectic solvents (DESs) have got huge interest as new green and sustainable solvents for the extraction of bioactive compounds from plants in recent decades. In the present study, we aimed to investigate the effectiveness of hydrophilic DES for the extraction of anthocyanin and polyphenol antioxidants from Roselle. A natural hydrophilic DES constituted of sodium acetate (hydrogen bond acceptor) and formic acid (hydrogen bond donor) designed to evaluate the total phenolic compound (TPC), total flavonoid (TFC), total anthocyanin (TACN), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) values of Roselle. Distilled water, 70% ethanol, and 80% methanol used as conventional solvents for comparison. The results indicated that the DES prepared in molarity ratio (SAFAm) was the most efficient. Subsequently, this prominent DES selected for the optimization and the optimum extraction conditions were 1:3.6 molarity ratio, 0% additional water, and 10 mL solvent. TPC, TFC, TACN, FRAP, and DPPH radical scavenging at the optimum point were 233.26 mg GAE/g, 10.14 mg ECE/g, 10.62 mg D3S/g, 493.45 mmol ISE/g, and 343.41 mmol TE/g, respectively. The stability tests showed that anthocyanins were more stable in SAFAm. These findings revealed that SAFAm is an effective green solvent for the extraction of polyphenols from various plants.

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“…Surfactant-based encapsulation systems such as liposomes coated with chitosan or spray-dried coated liposomes and spray-drying method are preferred for yogurt fortification [ 34 , 35 , 36 , 37 , 38 ]. In addition, the particles are prepared by the coacervation [ 39 ], ionic gelation [ 40 ], and ultrasonication methods [ 41 ]. For yogurt enrichment with resveratrol, niosomes were evaluated [ 42 ].…”

Section: Yogurt Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

Cited by 59 publications

References 49 publications

Technological Applications of Natural Colorants in Food Systems: A Review

Technological Applications of Natural Colorants in Food Systems: A Review

Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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