Show simple item record

dc.contributor.authorDallabona, Ithiara Dalponte
dc.contributor.authorde Lima, Gabriel Goetten
dc.contributor.authorCestaro, Beatriz Isabella
dc.contributor.authorTasso, Ivisson de Souza
dc.contributor.authorPaiva, Thainnane Silva
dc.contributor.authorLaureanti, Emanuele Joana Gbur
dc.contributor.authorJorge, Luiz Mario de Matos
dc.contributor.authorda Silva, Bruno José Gonçalves
dc.contributor.authorHelm, Cristiane Vieira
dc.contributor.authorMathias, Alvaro Luiz
dc.contributor.authorJorge, Regina Maria Matos
dc.identifier.citationDallabona, I. D., de Lima, G.G., Cestaro, B. I., Tasso, I.D., Paiva, T. S., Laur3eanti, E. J.G., Jorge, L. M.D., da Silva, B. J. G., Helm, C. V., Mathias, A. L., Jorge, R. M.M. (2020). Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive. International Journal of Biological Macromolecules. 2020. (July), 1-14.
dc.identifier.otherArticles - Materials Research Institute AITen_US
dc.description.abstractThis work aims to encapsulate anthocyanins and phenolic compounds extracted from a native Brazilian fruit peel - jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from Tubuna (Scaptotrigona bipunctata) stingless bees, with great potential benefits for human health. The alginate encapsulation was conducted by the ionotropic gelation through the dripping into the CaCl2 solution. Both raw extracts were characterized by TPC - total phenolic content (Folin-Ciocalteu), AA -antioxidant activity (DPPH and ABTS assays), and TMAC - total monomeric anthocyanin concentration (pH differential method); as well as their resultant mixture (2:1 jabuticaba/propolis). The obtained beads presented highly efficient encapsulation of total polyphenols (~98%) and monomeric anthocyanins (~89%), with spherical morphology and smooth surface obtaining a mean diameter between 200 and 250 μm. In vitro release study showed that JPE/alginate beads were completely disintegrated at pH 7.4 (intestinal pH), but they were resistant to gastric pH (1.2) presenting a slow release of about 40% in 240 min. This is the first report that encapsulates the mixture of jabuticaba and propolis extracts and may contribute to the utilization of a great source of bioactive compounds besides the potential pigment of anthocyanins, an alternative to natural and healthy food/beverage colorants.en_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Ireland*
dc.subjectPlinia caulifloraen_US
dc.subjectScaptotrigona bipunctataen_US
dc.titleDevelopment of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive.en_US
dc.rights.accessOpen Accessen_US
dc.subject.departmentMaterials Research Institute AITen_US

Files in this item


This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 Ireland
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Ireland