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Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel
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Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel
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Journal Article
Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel
2025
Overview
Jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) peel is a native Brazilian fruit by-product recognized for its high anthocyanin (ANC) content and strong antioxidant potential, making it a valuable natural source for food applications. This study aimed to optimize the extraction and spray drying-based encapsulation of ANCs from the peels of Sabará jabuticaba. Extraction was performed using ethanol acidified with HCl (6 M) under varying conditions of pH (1.0–3.0), temperature (14–50 °C), and solvent volume (100–250 mL). The highest anthocyanin yield (328.13 mg/100 g dry basis) was achieved at pH 1.0, 50 °C, and 250 mL solvent volume. For encapsulation, gum arabic and maltodextrin were used as wall materials at different mass ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1, and 4:1 w/w). The 1:2 ratio (gum arabic/maltodextrin) resulted in the highest retention of anthocyanins (315.37 mg/100 g dry basis), with encapsulation efficiency of approximately 96%, low water activity (0.27), and reduced moisture content (3.6%). These characteristics are essential for ensuring product stability during storage. The optimized anthocyanin-rich microparticles present promising potential for application as natural colorants and functional ingredients in food formulations or as antioxidant carriers in pharmaceutical products.
Publisher
MDPI AG
Subject
