RESUMO

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.

RESUMO

A busca por alimentos industrializados com ingredientes mais saudáveis tem aumentado. O óleo de coco tem alto teor de ácidos graxos saturados e com isso pode ser utilizado em substituição a outros óleos vegetais. Assim, o presente estudo objetivou a elaboração de uma maionese com a utilização de óleo de coco. Foram elaboradas duas formulações diferentes, uma com apenas óleo de coco e outra com parte de azeite de oliva, em igual proporção, sendo as duas formulações temperadas com salsa, cebolinha e alho. Realizaram-se análises físico-químicas e instrumentais (cor e textura) a fim de verificar as características do produto final, os dados foram avaliados por Anova e Teste de Tukey (p<0,05). Houve diferença significativa entre as amostras nas análises acidez, estabilidade das emulsões, textura e cor (a* e b*). Apenas o pH e a luminosidade (L) não diferiram entresi estatisticamente. Assim, pode-se concluir que os produtos obtidos apresentam qualidade físico-química e ainda que a utilização de óleo de coco para a elaboração de maioneses pode ser uma forma alternativa de ingestão deste tipo de ácido graxo e seus componentes propiciando benefícios à saúde.

The demand for healthy processed foods has increasing. The coconut oil has high content of saturated fatty acids and therefore, can be utilized to replacement for others vegetable oils. This present study aimed the formulation an oil coconut mayonnaise. Were produced two different elaborations, one with only coconut oil and other with coconut/olive oil in equal proportions, and the two formulations flavor with parsley, chive and garlic. Were analyzed the physical and chemical and instrumental (color and texture) in order to examine the characteristics of the final product, data were evaluated by ANOVA and Tukey's test (p<0,05). There was significant difference between the sample in acid analysis, stability of emulsions, texture and color (a* and b*). Just the pH and luminosity (L) did not differ statistically. Thus, it could be conclude that the final products presented physical and chemical quality and that the using coconut oil for the formulation an oil coconut mayonnaise could be alternative intake this fatty acid and their components providing health benefits.

Assuntos

RESUMO

A busca por alimentos industrializados com ingredientes mais saudáveis tem aumentado. O óleo de coco tem alto teor de ácidos graxos saturados e com isso pode ser utilizado em substituição a outros óleos vegetais. Assim, o presente estudo objetivou a elaboração de uma maionese com a utilização de óleo de coco. Foram elaboradas duas formulações diferentes, uma com apenas óleo de coco e outra com parte de azeite de oliva, em igual proporção, sendo as duas formulações temperadas com salsa, cebolinha e alho. Realizaram-se análises físico-químicas e instrumentais (cor e textura) a fim de verificar as características do produto final, os dados foram avaliados por Anova e Teste de Tukey (p < 0,05). Houve diferença significativa entre as amostras nas análises acidez, estabilidade das emulsões, textura e cor (a* e b*). Apenas o pH e a luminosidade (L) não diferiram entre si estatisticamente. Assim, pode-se concluir que os produtos obtidos apresentam qualidade físico-química e ainda que a utilização de óleo de coco para a elaboração de maioneses pode ser uma forma alternativa de ingestão deste tipo de ácido graxo e seus componentes propiciando benefícios à saúde.(AU)

The demand for healthy processed foods has increasing. The coconut oil has high content of saturated fatty acids and therefore, can be utilized to replacement for others vegetable oils. This present study aimed the formulation an oil coconut mayonnaise. Were produced two different elaborations, one with only coconut oil and other with coconut/olive oil in equal proportions, and the two formulations flavor with parsley, chive and garlic. Were analyzed the physical and chemical and instrumental (color and texture) in order to examine the characteristics of the final product, data were evaluated by ANOVA and Tukey's test (p < 0,05). There was significant differences between the sample in acid analysis, stability of emulsions, texture and color (a* and b*). Just the pH and luminosity (L) did not differ statistically. Thus, it could be conclude that the final products presented physical and chemical quality and that the using coconut oil for the formulation an oil coconut mayonnaise could be alternative intake this fatty acid and their components providing health benefits.(AU)

Assuntos