Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 9, Pages 4147-4157Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-019-03885-5
Keywords
Antioxidant activity; Phenolic compounds; Natural dyes; Microcapsules; Dairy beverages; Color
Categories
Funding
- Brazilian Federal Agency for the Support and Evaluation of Graduate Education (CAPES)
- National Council for Scientific and Technological Development (CNPq) [478246/2013-7]
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Color is a sensory attribute that influences the acceptance of food and dyes are added into food products to provide them attractiveness. In this context, anthocyanins have merged as an alternative to synthetic dyes. This study aimed to develop food model systems of fermented or unfermented dairy beverages containing added microencapsulated anthocyanin-rich extracts from jucara palm fruit. The stabilities of both pigment and beverage throughout storage in opaque or transparent packaging have been evaluated. Acidity, pH and anthocyanin content in both beverages did not vary during 28 days of storage, and the content of bioactive compounds did not decrease over time. A slight overall color difference that is probably invisible to naked eyes was detected between the beverages analyzed at days 0 and 28. The potential of applying microencapsulated natural pigments into dairy matrices is an effort to increase their nutritional and sensorial values.
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