Universidade Federal de São Paulo, Departamento de Engenharia Química, Brazil.
Universidade Federal de São Paulo, Departamento de Engenharia Química, Brazil.
Food Res Int. 2019 Nov;125:108557. doi: 10.1016/j.foodres.2019.108557. Epub 2019 Jul 12.
The blackberry fruit (Rubus spp.) presents an attractive color ranging from purple red to blue, due to the high content of bioactive compounds, such as anthocyanins. Bioactive compounds have antioxidant properties, acting as free radical scavengers and are also frequently linked to the prevention of cardiovascular and other chronic diseases. Due to native-form anthocyanins instability against environmental stress, bioactive compounds are not always as effective in improving human health as they could be. Therefore, the production of powders using adjuvants is a promising approach for encapsulating anthocyanins-rich pastes, in order to improve their stability and application. Thus, the aim of the present study was to evaluate the influence of adjuvants on the physical properties of the powder, and on anthocyanin content and antioxidant activity of the pastes and freeze-dried milk-blackberry pulp mixtures. The pastes formulated were of milk-blackberry pulp (25%:75%, (weight/weight (w/w)) and of milk-blackberry pulp-adjuvant (25%:70%:5%, (w/w/w)), and the adjuvants employed were maltodextrins 10DE and 20DE and Capsul®. The addition of maltodextrin 20DE and Capsul® resulted in pastes with high anthocyanins content (451.6 ± 80.0 μg/g and 453.1 ± 26.0 μg/g, respectively), similar to the paste without adjuvants (568.6 ± 3.4 μg/g). Also, maltodextrin 20DE and Capsul® showed a high protection capacity of the anthocyanins present on the powders (around 96% of anthocyanins retention). When no adjuvants were used, the anthocyanins retention was very low (40.1%). The freeze-drying process maintained the antioxidant capacity of the bioactive compounds and the powders obtained showed good quality with low moisture content and hygroscopicity.
黑莓果实（Rubus spp.）呈现出从紫红色到蓝色的诱人颜色，这是由于其富含生物活性化合物，如花色苷。生物活性化合物具有抗氧化特性，可作为自由基清除剂，并且还经常与预防心血管疾病和其他慢性疾病有关。由于天然形式的花色苷对环境压力不稳定，因此生物活性化合物在改善人类健康方面并不总是像它们可能的那样有效。因此，使用助剂生产粉末是封装富含花色苷的糊状物的一种有前途的方法，以提高其稳定性和应用。因此，本研究的目的是评估助剂对粉末物理性质以及糊状物和冷冻干燥牛奶黑莓浆混合物中花色苷含量和抗氧化活性的影响。所配制的糊剂为牛奶黑莓浆（25％：75％，（重量/重量（w/w））和牛奶黑莓浆-助剂（25％：70％：5％，（w/w/w）），所用的助剂为麦芽糊精 10DE 和 20DE 和 Capsul®。添加麦芽糊精 20DE 和 Capsul®会导致糊状物中花色苷含量高（分别为 451.6±80.0μg/g 和 453.1±26.0μg/g），与不含助剂的糊状物相似（568.6±3.4μg/g）。此外，麦芽糊精 20DE 和 Capsul®对粉末中存在的花色苷具有很高的保护能力（约 96％的花色苷保留）。当不使用助剂时，花色苷的保留率非常低（40.1％）。冷冻干燥过程保持了生物活性化合物的抗氧化能力，并且获得的粉末具有低水分含量和吸湿性的良好质量。
