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Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment

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Abstract

The Juçara fruit (Euterpe edulis Martius) has been progressively standing out for presenting significant biological and nutritional activity. Its functional characteristics are related to its high content of anthocyanins, which, when isolated, are highly unstable, limiting their applications. The present research proposed to obtain an anthocyanin-rich extract from the juçara pulp, microencapsulate it with the maltodextrin and beta-cyclodextrin (beta-CD) matrices and evaluate the stability of the microencapsulated anthocyanins against light, pH, and milk development fermented. The use of encapsulating agents brought the anthocyanins significant thermal and light stability, in addition to intensifying their colors in a broader pH range. The FTIR-ATR techniques and the thermal analyzes of DSC and TGA showed that there was no molecular inclusion between the anthocyanins in the extract and beta-CD, but there was a physical interaction with the maltodextrin. In the development of fermented milk, the use of maltodextrin showed better product color stability. Therefore, anthocyanin microencapsulation processes can contribute to the development of innovative, more stable, and effective commercial food products.

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Data Availability

Datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request. The authors declare full data transparency.

Code availability

Not Applicable.

Abbreviations

Beta-CD:

Beta Ciclodextrin

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Acknowledgements

The authors would like to thank the support and financial contribution of Organs Brazilian agencies CAPES, CNPq, Fundação Araucária, and Finep for the development of this study.

Funding

This study was funded by the organs of Brazilian agencies CAPES, CNPq, Fundação Araucária and Finep.

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Authors and Affiliations

  1. Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR, 87020-900, Brazil

    Thamara Thaiane da Silva Crozatti & Graciette Matioli

  2. Department of Agroindustrial Management and Technology, Federal University of Paraiba (UFPB), R. João Pessoa, Bananeiras, PB, 58220-000, Brazil

    Camila Sampaio Mangolim

  3. Department of Pharmacy, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR, 87020-900, Brazil

    Paula Vitória Larentis, João Carlos Palazzo de Mello & Graciette Matioli

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  1. Thamara Thaiane da Silva Crozatti
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  2. Camila Sampaio Mangolim
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  3. Paula Vitória Larentis
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  4. João Carlos Palazzo de Mello
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  5. Graciette Matioli
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Contributions

Thamara Thaiane da Silva Crozatti participated in the research planning, experimental analysis, interpretation of results and writing of the article. Camila Sampaio Mangolim participated in the research planning, execution and analysis of data and writing of the article. Paula Vitória Larentis collaborated in carrying out the laboratory analyses. João Carlos Palazzo de Mello acted in the planning and writing of the article, and Graciette Matioli, the work’s supervisor, participated in the research planning, interpretation of results and correction of the final writing of the article.

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Correspondence to Graciette Matioli.

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Ethical approval

This study was approved by the Standing Committee on Ethics in Research Involving Human Beings of Maringá State University (Protocol CAAE no. 45414821.3.0000.0104).

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da Silva Crozatti, T.T., Mangolim, C.S., Larentis, P.V. et al. Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment. J Food Sci Technol 60, 361–371 (2023). https://doi.org/10.1007/s13197-022-05623-w

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