Abstract
Electrospinning can produce a new composite for coating sensitive bioactive compounds, such as anthocyanins, and the product obtained from this process presents characteristics that potentialize the application of natural pigments in foodstuffs. The present work aimed to develop a new nanofiber composite with incorporated anthocyanins from jussara pulp using polyethylene oxide through electrospinning. A decay in the percentage of anthocyanins during digestion was observed. However, the polymeric solution and composites produced maintained the antioxidant activity, showing their protective effect on bioactive compounds; furthermore, both nanofibers and polymer solution improved the thermal stability of the anthocyanins. Thus, the results obtained potentiate electrospinning composites in processed food products since the nanofibers presented superior thermal stability and antioxidant activity, even after the digestion process in vitro.
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