Encapsulamento de compostos bioativos de subproduto da vinificação para aplicação como ingrediente funcional em iogurte
DOI:
https://doi.org/10.31285/AGRO.25.794Palavras-chave:
alimentos funcionais, antocianinas, compostos bioativos, encapsulação, secagem por spray, uva TannatResumo
A casca do bagaço da uva Tannat é uma fonte sustentável de compostos bioativos e fibra alimentar. Em estudos anteriores, vimos que eles possuem atividade antioxidante, antidiabética, antiobesidade e antiinflamatória com potencial para prevenir doenças crônicas. Neste trabalho propomos a encapsulação de compostos bioativos de um extrato etanólico derivado da casca da uva Tannat, por meio de micropartículas de proteína isolada de soro de leite (com e sem hidrólise enzimática) e inulina (3: 1), por meio de -Através de spray drying, para aplicação em iogurte como um alimento funcional potencial. O encapsulamento foi realizado por secagem por pulverização usando um secador por pulverização de mesa (entrada T: 100-140 ° C, Fluxo: 600 L / h). A eficiência de encapsulação foi maior para o encapsulante sem hidrólise (29,7%). O teor de polifenóis totais foi determinado por Folin-Ciocalteau, e a capacidade antioxidante por ABTS e ORAC-FL, obtendo-se aumento no teor de polifenóis e capacidade antioxidante com a adição do extrato: encapsulante (1: 1) (p <0 , 05). As micropartículas foram incorporadas ao iogurte, caracterizando-o pela cor, observando-se um aumento significativo (p <0,05) na capacidade antioxidante pelo ORAC-FL. Em conclusão, a secagem por spray é uma metodologia adequada para encapsular o extrato de casca de uva Tannat para sua aplicação em iogurtes como corante natural e ingrediente antioxidante.
Downloads
Referências
Agnetti C, Jorcín S, Medrano A, López T. Encapsulation of whey protein isolate hydrolysate by spray drying as delivery systems in functional foods. Paper presented at: Proceedings of the 1st Ibero-American Congress of Bioactive Peptides (CIAPep); 2019; Campinas, Brasil.
Akhavan-Mahdavi S, Jafari SM, Assadpoor E, Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol [Internet]. 2016 [cited 2021 Sep 20];85:379-85. Doi: 10.1016/j.ijbiomac.2016.01.011.
Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chem [Internet]. 2020 [cited 2021 Sep 20];316:126364. Doi: 10.1016/j.foodchem.2020.126364.
Beres C, Costa GNS, Cabezudo I, da Silva-James NK, Teles ASC, Cruz APG, Mellinger-Silva C, Tonon RV, Cabral LMC, Freitas SP. Towards integral utilization of grape pomace from winemaking process: a review. Waste Manag [Internet]. 2017 [cited 2021 Sep 20];68:581-94. Doi: 10.1016/j.wasman.2017.07.017.
Beres C, Simas-Tosin FF, Cabezudo I, Freitas SP, Iacomini M, Mellinger-Silva C, Cabral L. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. Food Chem [Internet]. 2016 [cited 2021 Sep 20];201:145-52. Available from: https://bit.ly/3tRIula.
Carmona-Jiménez Y, García-Moreno MV, García-Barroso C. Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace. Plant Foods Hum Nutr. 2018;73(1):74-81.
Dávila I, Robles E, Egüés I, Labidi J, Gullón P. The biorefinery concept for the industrial valorization of grape processing by-products. In: Galanakis G, editor. Handbook of grape processing by-products: sustainable solutions. London: Elsevier; 2017. p. 29-53.
Di Rienzo JA, Casanoves F, Balzarini MG, González L, Tablada M, Robledo CW. InfoStat [Internet]. Version 2008. Córdoba: Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias; 2008 [cited 2021 Sep 20]. Available from: https://bit.ly/3dDvIyu.
Drosou C, Kyriakopoulou K, Bimpilas A, Tsimogiannis D, Krokida M. A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Ind Crops Prod [Internet]. 2015 [cited 2021 Sep 20];75:141-9. Doi: 10.1016/j.indcrop.2015.05.063.
El-Messery TM, El-Said MM, Demircan E, Ozçelik B. Microencapsulation of Natural Polyphenolic Compounds extracted form apple peel and its application in yoghurt. Acta Sci Pol Technol Aliment. 2019;18(1):25-34.
Fang Z, Bhandari B. Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In: Garti N, McClements DJ, editor. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. Oxford: Woodhead Publishing; 2012. p. 73-109.
Fazilah NF, Hamidon NH, Ariff AB, Khayat ME, Wasoh H, Halim M. Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt. Molecules [Internet]. 2019 [cited 2021 Sep 20];24(7):1422. Doi: 10.3390/molecules24071422.
Fernández A, López-Pedemonte T, Medrano A. Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of α -Lactalbumin. Food Nutr Sci. 2017;08:84-98.
Fernández-Fernández AM, Iriondo-DeHond A, Dellacassa E, Medrano-Fernandez A, del Castillo MD. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. Eur Food Res Technol [Internet]. 2019 [cited 2021 Sep 20];245(8):1539-51. Doi: 10.1007/s00217-019-03252-w.
Fernández-Fernández AM, Iriondo-DeHond A, Nardin T, Larcher R, Dellacassa E, Medrano-Fernandez A, Castillo MS. In Vitro bioaccessibility of extractable compounds from tannat grape skin possessing health promoting properties with potential to reduce the risk of diabetes. Foods [Internet]. 2020 [cited 2021 Sep 20];9(11):1575. Doi: 10.3390/foods9111575.
Fox B, Bellini G, Pellegrini L. Drying. In: Vogel HC, Todaro CM, editors. Fermentation and biochemical engineering handbook: principles, process design, and equipment. 3rd ed. Amsterdam: Elsevier; 2014. p. 283-305.
Galanakis CM. Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process [Internet]. 2013 [cited 2021 Sep 20];91(4):575-9. Doi: 10.1016/j.fbp.2013.01.004.
Hu Y, Kou G, Chen Q, Li Y, Zhou Z. Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles. Lwt [Internet]. 2019 [cited 2021 Sep 20];99:24-33. Doi: 10.1016/j.lwt.2018.09.044.
Iriondo-DeHond M, Blázquez-Duff JM, del Castillo MD, Miguel E. Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health. Foods [Internet]. 2020 [cited 2021 Sep 20];9(9):1199. Doi: 10.3390/foods9091199.
Kuck LS, Wesolowski JL, Noreña CPZ. Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents. Food Chem [Internet]. 2017 [cited 2021 Sep 20];230:257-64. Doi: 10.1016/j.foodchem.2017.03.038.
Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL. Wine by-Products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules [Internet]. 2014 [cited 2021 Sep 20];19(1):482-506. Doi: 10.3390/molecules19010482.
Lauro MR, Crasci L, Carbone C, Aquino RP, Panico AM, Puglisi G. Encapsulation of a citrus by-product extract: development, characterization and stability studies of a nutraceutical with antioxidant and metalloproteinases inhibitory activity. Lwt [Internet]. 2015 [cited 2021 Sep 20];62(1):169-76. Doi: 10.1016/j.lwt.2015.01.017.
Mattioli R, Francioso A, Mosca L, Silva P. Anthocyanins: a comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules [Internet]. 2020 [cited 2021 Sep 20];25(17):3809. Doi: 10.3390/molecules25173809.
Nielsen S. Food Analysis. 5th ed. West Lafayette (IN): Springer; 2017. 649p.
O’Keeffe MB, FitzGerald RJ. Antioxidant effects of enzymatic hydrolysates of whey protein concentrate on cultured human endothelial cells. Int Dairy J [Internet]. 2014 [cited 2021 Sep 20];36(2):128-35. Doi: 10.1016/j.idairyj.2014.01.013.
OMS. Enfermedades no transmisibles. Organización Mundial de la Salud [Internet]. 2021 Apr 13 [cited 2021 Sep 20]. Available from: https://bit.ly/2XqWSoh.
Orsini Delgado MC, Tironi VA, Añón MC. Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion. LWT - Food Sci Technol [Internet]. 2011 [cited 2021 Sep 20];44(8):1752-60. Doi: 10.1016/j.lwt.2011.04.002.
Pazzini CEF, Colpo AC, Poetini MR, Pires CF, de Camargo VB, Mendez ASL, Azevedo ML, Soares JLM, Folmer V. Effects of red wine Tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro. Int J Med Sci. 2015;12(6):478-86.
Petrotos KB, Karkanta FK, Gkoutsidis PE, Giavasis I, Papatheodorou N, Ntontos AC. Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols. World Acad Sci Eng Technol. 2012;64:867-72.
Robert P, Torres V, García P, Vergara C, Carmen S. The encapsulation of purple cactus pear (Opuntia fi cus-indica ) pulp by using polysaccharide-proteins as encapsulating agents. Food Sci Technol. 2015;60(2):1039-45.
Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: a review. Trends Food Sci Technol [Internet]. 2020 [cited 2021 Sep 20];95:162-72. Doi: 10.1016/j.tifs.2019.11.011.
Schröder A, Berton-Carabin C, Venema P, Cornacchia L. Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food Hydrocoll. 2017;73:129-40.
Tarone AG, Cazarin CBB, Marostica Junior MR. Anthocyanins: new techniques and challenges in microencapsulation. Food Res Int [Internet]. 2020 [cited 2021 Sep 20];133:109092. Doi: 10.1016/j.foodres.2020.109092.
Tran N, Tran M, Truong H, Le L. Spray-Drying Microencapsulation of High Concentration of Bioactive Compounds Fragments from Euphorbia hirta L. Extract and Their Effect on Diabetes Mellitus. Foods. 2020 [cited 2021 Sep 20];9(7):881. Doi: 10.3390/foods9070881.
Yang XR, Zhang L, Ding DG, Chi CF, Wang B, Huo JC. Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail (Trichiurus japonicas) Muscle. Mar Drugs. 2019;17(1):1-18.
Yin Z, Wu Y, Chen Y, Qie X, Zeng M, Wang Z, Qin F, Chen J, He Z. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chem [Internet]. 2020 [cited 2021 Sep 20];340:127915. Doi: 10.1016/j.foodchem.2020.127915.
Yu J, Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol. 2013;48(2):221-37.
Zhang R, Zhou L, Li J, Oliveira H, Yang N, Jin W, Zhu Z, Li S, He J. Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: characterization, stability and bioaccessibility. Lwt [Internet]. 2020 [cited 2021 Sep 20];123:109097. Doi: 10.1016/j.lwt.2020.109097.
Žilić S, Kocadağli T, Vančetović J, Gökmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Sci Technol. 2016;65:597-603.
Downloads
Publicado
Como Citar
Edição
Seção
| Métricas do artigo | |
|---|---|
| Vistas abstratas | |
| Visualizações da cozinha | |
| Visualizações de PDF | |
| Visualizações em HTML | |
| Outras visualizações | |
