Microcapsules of 'jabuticaba' byproduct: Storage stability and application in gelatin/Estabilidade de subproduto de jabuticaba armazenada em microcapsulas e com aplicacao de gelatina

• Published in: Revista brasileira de engenharia agrícola e ambiental 2018-06, Vol.22 (6), p.424
• Main Authors: Rodrigues, Leticia M, Januario, Jaqueline G.B, dos Santos, Suelen S, Bergamasco, Rita, Madrona, Grasiele S
• Format: Article
• Language: English
• ISSN: 1415-4366
• DOI: 10.1590/1807-1929/agriambi.v22n6p424-429

This study aimed to produce microcapsules using 'jabuticaba' byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 [degrees]C, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 [degrees]C for 60 days, the sample that presented the best result was then analyzed at 25 [degrees]C in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 [degrees]C. Regarding color stability, CapMG showed smaller variations in the total color difference (AE) than the other samples. The lowest AE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of 'jabuticaba' byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions. Key words: Myrtaceae bioactive compounds lyophilization maltodextrin xanthan gum Objetivou-se neste estudo produzir microcapsulas usando o subproduto do processamento de jabuticaba (casca) atraves da liofilizacao e avaliar a estabilidade do po, visando sua aplicacao em gelatina. Obteve-se diferentes amostras: extrato puro liofilizado (E), capsula com maltodextrina (CapM) e capsula com maltodextrina e goma xantana (CapMG). A estabilidade foi avaliada ao longo do armazenamento a 4 e 25 [degrees]C, com ausencia e presenca de luz, para parametros de cor, compostos fenolicos (CF) e antocianinas monomericas (AM). Os pos microencapsulados foram aplicados em gelatina e analisou-se a aceitacao sensorial em duas etapas para a estabilidade, no primeiro os tres pos foram armazenados a 4 [degrees]C por 60 dias e no segundo, a amostra que apresentou o melhor resultado foi analisada em relacao a presenca/ausencia de luz. As microcapsulas, independentemente do agente encapsulante, apresentaram menores valores de degradacao (CF 2,82% e