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Techological valorization of anthocyanin‐rich Brazilian berries (647.36)
Author(s) -
Alves Andressa,
Lacerda Ellen,
Inada Kim,
Silva Laís,
Silva Tamirys,
CasteloBranco Vanessa,
Finotelli Priscilla,
Torres Alexandre,
Monteiro Mariana,
Perrone Daniel
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.647.36
Subject(s) - anthocyanin , chemistry , food science , inulin , cyanidin , high performance liquid chromatography , chromatography
This study aimed to add value to two anthocyanin‐rich Brazilian berries by technological processes. Jabuticaba (Myrciaria cauliflora) and Jussara (Euterpe edulis) juices were pressurized at 200 MPa for 5 and 10 min. Jussara juice was microencapsulated by spray drying using Capsul® and Capsul® and inulin (1:1) as encapsulating agents. Jussara oils were obtained by cold extraction with either petroleum ether (JPO) or ethanol (JEO). Anthocyanin contents in products were determined by HPLC‐UV and tocopherols contents in oils were determined by HPLC with fluorescence detection. Jussara products contained both cyanidin‐3‐O‐glucoside and cyanidin‐3‐O‐rutinoside, whereas Jabuticaba juices contained only the former anthocyanin. Although pressurization of Jussara juice for 5 min led to a decrease of 19% in anthocyanins in comparison to control (3.87 g/L), the content was restored when the juice was pressurized for 10 min. In contrast, pressurization of Jabuticaba juice for 5 min led to an increase of 29% in anthocyanins in comparison to control (1.11 mg/L), but this increase was not maintained after pressurization for 10 min. Capsul®:inulin microcapsules showed higher contents of both cyanidin‐3‐O‐glucoside (7.14 g/kg) and cyanidin‐3‐O‐rutinoside (8.98 g/kg) than those prepared with Capsul® alone (5.00 and 5.73 g/kg, respectively). Although JPO extraction yield was higher (48.9%) than that of JEO (37.7%), the latter showed a 24‐fold higher anthocyanins content (21.1 and 22.1 mg/100 g of cyanidin‐3‐O‐glucoside and cyanidin‐3‐O‐rutinoside, respectively). Tocopherols contents in JEO were 1.6‐fold higher (150.9mg/100g) than in JPO, with alpha‐ and delta‐tocopherols corresponding to 56% and 40% of total tocols, respectively. As a whole, our results suggest that pressurization, microencapsulation and oil extraction are suitable technologies for Brazilian berries’ valorization. Grant Funding Source : FAPERJ, CNPq, CAPES, UFRJ