title: Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles.
abstract: The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, sala 528A, 21941-909, Rio de Janeiro, Brazil. Electronic address: ellenelle1@gmail.com.
authors.forename: Ellen Cristina Quirino
authors.initials: ECQ
authors.lastname: Lacerda
authors.affiliation: Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco E, 21941-909, Rio de Janeiro, Brazil. Electronic address: calado@eq.ufrj.br.
authors.forename: Verônica Maria de Araújo
authors.initials: VMA
authors.lastname: Calado
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902, Rio de Janeiro, Brazil. Electronic address: mariana@nutricao.ufrj.br.
authors.forename: Mariana
authors.initials: M
authors.lastname: Monteiro
authors.affiliation: Laboratório de Nanotecnologia Biofuncional, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Brigadeiro Trompowski, s/n°, CCS, Bloco A2, sala 38, 21941-590, Rio de Janeiro, Brazil. Electronic address: pfinotelli@gmail.com.
authors.forename: Priscilla Vanessa
authors.initials: PV
authors.lastname: Finotelli
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, sala 528A, 21941-909, Rio de Janeiro, Brazil. Electronic address: torres@iq.ufrj.br.
authors.forename: Alexandre Guedes
authors.initials: AG
authors.lastname: Torres
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, sala 528A, 21941-909, Rio de Janeiro, Brazil. Electronic address: danielperrone@iq.ufrj.br.
authors.forename: Daniel
authors.initials: D
authors.lastname: Perrone
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D065748:Euterpe; D005505:Food Coloring Agents / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D007444:Inulin / Q000737:chemistry*; D028321:Plant Preparations / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D005505:Food Coloring Agents; D028321:Plant Preparations; D011134:Polysaccharides; C008315:maltodextrin; D013213:Starch; D007444:Inulin
keywords: Anthocyanins; Antioxidant activity; Cyanidin-3-O-glucoside (PubChem CID: 441667); Cyanidin-3-O-rutinoside (PubChem CID: 441674); Instrumental color; Natural colorant; Shelf-life stability; Spray drying