Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil.
Universidade Tecnológica Federal do Paraná, Laboratório de Biotecnologia, Departamento Acadêmico de Química e Biologia (DAQBi), Sede Ecoville, Curitiba, PR, Brazil.
Food Funct. 2021 Oct 4;12(19):8946-8959. doi: 10.1039/d1fo00708d.
Although has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce natural food coloring by encapsulating extracts from grape pomace (GP) and jabuticaba byproducts (JB) in brewery waste yeast and evaluate the functionality of the pigments by their incorporation into yogurts. Particles produced by the encapsulation of extracts from GP and JB in using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.
虽然 已被证明可作为封装的生物载体具有潜力，但目前尚无关于使用酵母细胞封装天然着色剂功能的报道。本研究的主要目的是通过在啤酒厂废酵母中包封葡萄渣（GP）和嘉宝果副产物（JB）的提取物来生产天然食用色素，并通过将其掺入酸奶中来评估色素的功能。用 5%的酵母包封 GP 和 JB 提取物的 颗粒对两种花色苷（11.1%和 47.3%）和酚类化合物（67.5%和 63.6%）的包封效率最高，在储存过程中具有最高的两种生物活性浓度和稳定的亮度。酸奶表现出假塑性，被认为是弱凝胶。着色酸奶的接受指数在 73.9%至 81.4%之间。这项工作证明了富集酵母可用作着色剂和功能性食品生产中的有趣添加剂。
