Microencapsulamento por Spray Dryer de antocianinas extraídas do bagaço de uva BRS violeta (Vitis labrusca)

Abstract

Anthocyanins are molecules known to have strong staining that can range from red to blue. They are widely disseminated in nature being present in various fruits, vegetables, flowers and leaves. These compounds, when extracted, can add value to various foods and products, being introduced as a natural dye. For this purpose, the extraction, microencapsulation and drying by spray dryer of the anthocyanins present in the BRS Violeta grape marc were carried out. The obtained microencapsulation was submitted to physical-chemical, structural analysis and analysis of its antioxidant activity. The microcapsules obtained presented low moisture content, water activity and hygroscopicity, evidencing their stability if stored properly, besides the preservation of their characteristics, this suggests a prolonged shelf life. The amount of anthocyanins found ranged from 368.41 to 835.28 (mg 100 g-1) and the antioxidant activity was very high. It was possible to verify the presence of anthocyanins in the microcapsules through the absorption bands present in the infrared spectra, as well as the efficiency of microencapsulation through the scanning electron micrographs. Therefore, the technique used to obtain these microcapsules was satisfactory and has potential for application in the cosmetic and food industry.