Co-precipitation of anthocyanin in PHBV by the SEDS technique
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ORIGINAL ARTICLE
Co-precipitation of anthocyanin in PHBV by the SEDS technique Gean P. S. Aguiar1 • Camila Dal Magro1 • Gabriel O. Carvalho1 • Aline E. Santos1 Marcelo Lanza1 • J. Vladimir Oliveira1
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Revised: 24 September 2020 / Accepted: 6 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Anthocyanins are pigments of plant origin responsible for most blue, purple and all shades of red found in flowers, fruits and some stems and roots of plants, besides comprising a class of potent antioxidant phenolic compounds. Due to the relevance of anthocyanins this work aims to encapsulate anthocyanin extracted from the wine lees through the Solution Enhanced Dispersion by Supercritical Fluids (SEDS) technique and to evaluate the thermal stability of encapsulated versus non-encapsulated anthocyanin. The highest encapsulation efficiency obtained was approximately 66%. Submicron size particles ranging from 0.22 to 0.30 lm were obtained and they were free of residual organic solvent. In relation to the thermal stability, it was verified that the particles degraded about six times less than the non-encapsulated sample, which allows numerous applications since one of the barriers of anthocyanin use is its sensitivity to high temperatures. Keywords SEDS Supercritical CO2 Anthocyanins Niagara grape Wine lees
Introduction The grape is the most abundant fruit crop on the planet, where it is estimated that about 70 million tons are produced annually, of which 80% are destined to wine production and approximately 20% of this total is represented by bagasse resulting from grape processing (Kalli et al. & J. Vladimir Oliveira [email protected] 1
Department of Chemical and Food Engineering, UFSC, Floriano´polis, SC 88040-900, Brazil
2018). Wine wastes are one of the most valuable byproducts of wine production. It is a heterogeneous mass, which is obtained after the fermentation, and can be used for the recovery of tartaric acid, alcohol and coloring substances, such as anthocyanins (Makris et al. 2007). Anthocyanins comprise a wide range of natural dyes and are water soluble pigments. They belong to the class of flavonoids and are widely distributed in nature, being responsible for the colorations in the shades of blue, violet and all shades of red that appear in flowers, fruits, leaves and roots of plants, such as grape and purple cabbage (Constant et al. 2002). The interest in anthocyanins is due to the fact that, in addition to being an excellent natural dye, it can bring potential benefits to health, mainly in terms of its high antioxidant capacity. These properties make the anthocyanins an alternative to the use of synthetic dyes (Kong et al. 2003). In the food industry, anthocyanins are employed as natural dyes. However, their use is still restricted by low stability in aqueous media and pH above 2 and also high temperatures, very common conditions during food processing and storage (Falca˜o et al. 2003; Valduga et al. 2008; Rodriguez-Amaya 2016). Anthocyanins are highly unstable
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