Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

Abstract

This study evaluated the behavior of maltodextrin, pectin and soy protein isolate as carriers combined in different proportions on encapsulation of anthocyanins-rich extract from jaboticaba pomace obtained by freeze-drying. Moisture content (2.56–4.15%), water activity (0.094–0.162), solubility (15.10–21.28%), hygroscopicity (10.80–12.70g100g−1), particle size distribution (311.66–370.89μm) of the encapsulated products were measured. Scanning electron microscopy analysis showed irregular surfaces without a defined geometry. Differential scanning calorimetry confirmed the encapsulation of anthocyanins-rich extract with the carriers tested due to the formation of new endothermic peaks; the various formulations offered significant different protection (p<0.05). The degradation of encapsulated products (powders) and freeze-dried anthocyanins-rich extract exhibited first-order kinetics after 90days under UV light. The results indicated that the carriers were able to provide a protection to total phenolics, monomeric anthocyanin and antioxidant activity higher than 90%, 76% and 73%, respectively.