Corante antociânico extraído de resíduos da indústria de vinho tinto e suco integral de uva : caracterização e estabilidade

• Ano de defesa: 2020
• Autor(a) principal: Linhares, Maria do Socorro Silva
• 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; Uva; Corantes; Antocianinas; Corantes naturais; Uvas tintas; Resíduos; Antioxidante; Anthocyanins
• Palavras-chave em Inglês: Natural dyes; Red grapes; Waste; Antioxidant
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/13900

Among the different attractions that lead a consumer to choose a product, color is certainly a sensory attribute that exerts great influence, being one of the first criteria evaluated. Several artificial colors are used to formulate food products, however, more and more studies are being carried out to replace the use of these additives with natural dyes, due to their toxicity and carcinogenic potential. Anthocyanins are a viable alternative for the supply of colors ranging from orange, red, purple to blue. There are several sources for obtaining anthocyanins, one of which is the red grape used to make wines and juices, as well as the residues generated during the production of these wines and juices. In this context, the present work aimed to use the vinification residues and the preparation of grape juice to obtain natural anthocyanin dye and evaluated its stability as well as its functional properties. The residues were provided by the Brazilian Agricultural Research Corporation-EMBRAPA, the residue with the highest anthocyanin concentration was determined by comparing averages by Tukey test and T test (P⩽0.05) for juice and wine residue. The extracts obtained were concentrated to a volume of 30% of their original volume, characterized and subjected to the stability test with buffered samples (pH 2 and pH 3.5) exposed to light and dark, at room temperature (25 ± 2 ° C) for eight weeks. The anthocyanins content was periodically quantified, as well as analyzes of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods, and colorimetric analysis. The stability test indicated the degradation of color and bioactive compounds in both extracts obtained at both pH 2 and pH 3.5. The phenolic results of the extracts exposed to light, after 21 days, showed a degradation of 39.16% (pH 2) and 46.5% (pH 3.5) for the residues of wine making with a half-life time in the absence of light of 2310.4 h (pH 2) and 1732.8 h (pH 3.5). The juice extract residue showed anthocyanin degradation in the presence of light of 25% (pH 2) and 29.3% (pH 3.5) already on the 9th day of evaluation, but presented at the end of stability a time half-life and similar antioxidant values for both pHs.