Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life.  In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained...

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Published in:Acta agronomica (Palmira) 2019-04, Vol.68 (2), p.134-141
Main Authors: Espinosa Alvarez, Carolina Sandra, López Contreras, Javiera, Escobar Rodríguez, Darling, Jiménez Rondón, Diana, Bugueño Muñoz, Waldo, Cerezal Mezquita, Pedro
Format: Article
Language:English
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AGRICULTURE, MULTIDISCIPLINARY
Brassica oleracea
microcapsule
microwave
natural pigments
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cited_by cdi_FETCH-LOGICAL-c3088-c75d06b5e74db517ef6c076af0c4a2dbcb430f78aee99e49443fafb29d8d90123
cites cdi_FETCH-LOGICAL-c3088-c75d06b5e74db517ef6c076af0c4a2dbcb430f78aee99e49443fafb29d8d90123
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container_title Acta agronomica (Palmira)
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creator Espinosa Alvarez, Carolina Sandra
López Contreras, Javiera
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Jiménez Rondón, Diana
Bugueño Muñoz, Waldo
Cerezal Mezquita, Pedro
description Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life.  In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage.  Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage.  The color stability was determined for 8 days; the ΔE of the beverage was slightly perceptible by the human eye.  The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.
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subjects AGRICULTURE, MULTIDISCIPLINARY
Brassica oleracea
microcapsule
microwave
natural pigments
title Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks
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