Abstract
Abstract This research evaluated the stability of non-encapsulated and spray-dried encapsulated anthocyanin from Solanum melongena L. bark as a natural dye in yogurts. Anthocyanin was extracted using 70% cereal alcohol acidified with citric acid at pH 2.0. Extract spray-drying was defined using the experimental design (22), with drying temperature (°C) and carrier concentration (Gum arabic) as independent variables. The response variable adopted was the total monomeric anthocyanin content. The following analyses were performed: color; total monomeric anthocyanins; total phenolic contents; antioxidant activity using the DPPH• (1,1-diphenyl-2-picrylhydrazyl) radical; pH; and acidity. Yogurt degradation constant, half-life, and color retention percentage of anthocyanin added to yogurt were calculated. The total monomeric anthocyanin value found in the extract was 67.21 mg 100g-1 of bark. Natural non-encapsulated and encapsulated dye extract were added to yogurt at concentrations of 1.0; 1.5; and 2 g extract/100 mL yogurt. Average pH values after addition of anthocyanin extract ranged from 3.60 to 3.87. Acidity was 1.04% in natural yogurt (time zero), while 1%; 1.5%; and 2% samples showed 1.4; 1.7; and 2.05% and 1.18; 1.29; and 1.47% acidity in non-encapsulated extract added to yogurt and encapsulated extract added to yogurt, respectively. Anthocyanin content decreased during storage using non-encapsulated extract, remaining constant in encapsulated extract added to yogurt. The three formulations showed increased L* at thirty days, with discoloration being related to decreased anthocyanin content. DPPH• radical scavenging activity decreased during the 30 days of storage. The content of phenolic compounds ranged from 106.01 to 239.90 mg GAE 100 g-1 of yogurt in non-encapsulated extract added to yogurt, and from 225.17 to 291.98mg GAE 100 g-1 of encapsulated extract added to yogurt. Extract encapsulation is indicated because it provides high anthocyanin stability.
Highlights
The substitution of artificial dyes for natural dyes is among the main concerns of the food industry, since natural pigments have gained the attention of researchers and consumers due to their safety, nutritional properties and biological activity
In view of the above, this work aims to evaluate the stability of anthocyanins obtained from Solanum melongena L. bark encapsulated by spray drying and not encapsulated as natural dye in yogurts
Extraction The monomeric anthocyanin content determined in the Solanum melongena L. bark extract was 67.21 mg 100g-1 bark
Summary
The substitution of artificial dyes for natural dyes is among the main concerns of the food industry, since natural pigments have gained the attention of researchers and consumers due to their safety, nutritional properties and biological activity. Most of these natural pigments are health-promoting ingredients because they have shown preventive effects against various diseases. Eggplant (Solanum melongena L.) is native to eastern and southeastern Asia and has spread around the world from India. Nasunin provides the eggplant skin intense purple color (NODA et al, 2000)
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