Obtenção, caracterização e estudo da estabilidade de corante antociânico de repolho roxo (Brassica oleracea)

• Ano de defesa: 2014
• Autor(a) principal: Santos, Gilcenir Ramos dos
• Orientador(a): Constant, Patrícia Beltrão Lessa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Corantes em alimentos; Repolho; Antocianinas; Antioxidantes; Corantes; Repolho roxo
• Palavras-chave em Inglês: Dyes; Anthocyanins; Red cabbage; Antioxidants
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16093

The consumption of products with natural substances has been growing substantially. These substances provide health benefits and can be found in several plant species with high antioxidant responsible for the prevention of cardiovascular diseases and cancer ability. Among these plant stands out purple cabbage, present in our cooking, vegetable rich in anthocyanins, an excellent natural pigment, easy to extract, soluble in water which gives the red color to food and can be used in the food industry into replacing the coloring synthetic. Due to its instability, the action of light, heat and variations of the medium where they are present, the use of anthocyanin is still restricted. Thus a study to increase this stability with the intent of this natural dye replace the artificial coloring is necessary. Thus the present study aimed to obtain formulations that favor the stability of the above pigment extracted from red cabbage by freeze drying, spray - spray drier and tray drier, using the vehicle as a stabilizing carbohydrate maltodextrin. To this end, we assessed levels of anthocyanins, total polyphenols, total antioxidant activity and color of red cabbage "in natura", its extract and powder dyes, stored for 56 days under light incidence and shelter. Also pH, total acidity (TA), soluble solids (° Brix), water activity and moisture were determined. All dyes showed low moisture content and water conditions that hinder the development of microorganisms. In the production of powder dyes was no loss of red color and increased degradation when stored under light incidence. The use of any of the dehydration methods evaluated did not feature significant differences in anthocyanins, polyphenols and antioxidant content, but the dye subjected to dehydration by lyophilization had higher anthocyanin content in both the presence and absence of light and the dye obtained by spray drier showed a higher polyphenol content and antioxidant activity. The Tukey test at 5% probability and the best drying process was applied was the one carried out by spraying, "spray drier", suffered less degradation and conferred greater stability.