Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-01-19 DOI:10.1007/s11694-023-01818-7

Thainá Rodrigues Stella, Carolina Moser Paraíso, Jessica dos Santos Pizzo, Jesui Vergilio Visentainer, Suelen Siqueira dos Santos, Grasiele Scaramal Madrona

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引用次数: 1

Abstract

Hibiscus (Hibiscus sabidariffa L.) is a flower known for its amount of anthocyanins that can be used as a natural dye for food application. The objective of this paper was to perform two extraction techniques (thermosonication and conventional extraction) from hibiscus, followed by freeze-drying and encapsulation by ionic gelation, and evaluate the application of the best sample in yogurt. The encapsulated samples (obtained by thermosonication and conventional extraction) showed longer half-lives and less color variation (ΔE), indicating that they are more stable (especially in the absence of light) and thus were chosen for application in yogurt. Both encapsulated samples were suitable to yogurt produced, and did not presented significative difference between each in major the evaluated characteristics in yogurts. The yogurt with the capsule obtained by the termosonification process showed to be darker (lower brightness value) and with a greater tendency towards red. Therefore, is more indicated for this type of product, and potentially recommended for use as a natural food dye.

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芙蓉(芙蓉Sabdariffa L.)提取物冷冻干燥和封装的离子凝胶:一种方法的酸奶应用

木槿(Hibiscus sabidariffa L.)是一种以其花青素含量而闻名的花，可以用作食品应用的天然染料。以木槿为原料，采用热超声提取和常规提取两种提取工艺，进行冷冻干燥和离子凝胶包封，并评价最佳样品在酸奶中的应用。包封的样品(通过热超声和常规提取获得)显示出更长的半衰期和更少的颜色变化(ΔE)，表明它们更稳定(特别是在没有光线的情况下)，因此被选择用于酸奶中。两种封装样品都适用于生产的酸奶，并且在酸奶的主要评价特征上没有显着差异。经超声处理得到的胶囊酸奶颜色较深(亮度值较低)，偏红倾向较大。因此，它更适用于这类产品，并可能被推荐用作天然食用染料。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.