Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 380-386Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.049
Keywords
Encapsulation; Spray drying; Anthocyanin; Antimicrobial activity; Leishmania amazonensis
Funding
- Coordenacao de Aperfeicoa-mento de Pessoal de Nivel Superior (CAPES)
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The stability of anthocyanin and phenolic compounds, the antioxidant capacity, the antimicrobial activity and the capacity to inhibit arginase from Leishmania were evaluated in spray-dried powders from Bordo grape winemaking pomace extract. The pigments were produced using maltodextrin as the carrier agent at concentrations varying from 10% to 30% and air entrance temperatures varying from 130 to 170 degrees C. A sample of freeze-dried extract without the carrier was also evaluated. The anthocyanins in the spray-dried samples showed good stability during storage, better than the freeze-dried and liquid extracts. The samples were capable of inhibiting the growth of Staphylococcus aureus and Listeria monocytogenes and showed high inhibitory capacity against the enzyme arginase from Leishmania. These results provide evidence that Bordo grapes from the winemaking process have the potential to be used as natural pigments with functional properties. (C) 2014 Elsevier Ltd. All rights reserved.
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