Co-encapsulation of anthocyanins extracted from grape skins (Vitis vinifera var. Syrah) and α-tocopherol via spray drying

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCarmo, Eloá Lourenço do-
Autor(es): dc.creatorTeixeira, Mariá Andrade-
Autor(es): dc.creatorSouza, Isadora Simão e-
Autor(es): dc.creatorFigueiredo, Jayne de Abreu-
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T11:37:14Z-
Data de disponibilização: dc.date.available2026-02-09T11:37:14Z-
Data de envio: dc.date.issued2022-06-20-
Data de envio: dc.date.issued2022-06-20-
Data de envio: dc.date.issued2021-11-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50273-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/jfpp.16038-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1143689-
Descrição: dc.descriptionThe present study sought to characterize the microparticles obtained from the co-encapsulation of anthocyanins extracted from red grape skins and α-tocopherol via spray drying. Briefly, grape skin extract was homogenized with gum arabic, Tween 80, and different concentrations of α-tocopherol. Anthocyanin content, antioxidant activity, total phenolic content, α-tocopherol concentration, color, hygroscopicity, morphology, and the Fourier transform infrared spectroscopy (FTIR) results of each treatment were analyzed. The highest concentration of α-tocopherol led to the highest total phenolic content, and the lowest hygroscopicity and anthocyanin content. Intermediate concentrations of α-tocopherol resulted in an increased incidence of microparticles with smooth surface and elevated antioxidant activity. The FTIR spectra verified the efficacy of the process, showing characteristic bands of the co-encapsulated compounds. Overall, α-tocopherol concentrations between 1.5% and 2.0% (w/w) led to good powder properties (hygroscopicity, total phenolic content and antioxidant activity), generating further research interest to evaluate the use of α-tocopherol in foods.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectAnthocyanins - Co-encapsulation-
Palavras-chave: dc.subjectSpray drying-
Palavras-chave: dc.subjectα- tocopherol-
Palavras-chave: dc.subjectAntocianinas - Co-encapsulação-
Palavras-chave: dc.subjectSecagem por pulverização-
Palavras-chave: dc.subjectα-tocoferol-
Título: dc.titleCo-encapsulation of anthocyanins extracted from grape skins (Vitis vinifera var. Syrah) and α-tocopherol via spray drying-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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