Microencapsulação do corante de beterraba com maltodextrina e goma xantana : estabilidade em diferentes condições e aplicação em iogurte

• Ano de defesa: 2016
• Autor(a) principal: Antigo, Jéssica Loraine Duenha
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Programa de Pós-Graduação em Ciência de Alimentos; UEM; Maringá, PR; Centro de Ciências Agrárias
• Palavras-chave em Português: Corante natural; Beterraba; Microencapsulação; Betanína; Compostos fenólicos; Sray dryer; Liofilização; Brasil.; Natural dye; Betanin; Phenolic compounds; Maltodextrin and xanthan gum; Brazil.; Ciências Agrárias; Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1471

The red beet is a vegetable rich in fiber, sugar, phenolic compounds, and has high antioxidant capacity. These antioxidant properties are linked to nitrogen compounds called betalains, which are classified as betacyanins, which give the red-violet color and betaxanthin with yellow-orange coloration, the latter being present in beets in a smaller proportion. The betanin is the main betacyanin present in the root. The yellow and violet pigments together, result in color variations in red. lnternal factors such as pigment content, pH, moisture content and external factors such as temperature, light, oxygen, can affect the stability of betalain and should be considered when applying this on food. Natural dyes generally have higher costs and are less stable to processing and storage when compared to artificial dyes. Thus, studies have been dedicated to develop ways to improve the process and increase the stability of natural dyes. Microencapsulation is one process that aims to create a buffer between the core material and the environment. Drying to microencapsulate can be performed by spray drying or freeze drying, and various encapsulating agents are used. The research aimed to encapsulate the natural dye of red beets on a combination of maltodextrin and xanthan gum, using freeze drying and spray drying techniques, to evaluate the stability of the microcapsules in different conditions of temperature, pH, light and oxygen and applying the most stable powder in yogurt.