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Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability

2023Journal article Open access
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dc.contributor.authorSerrano, Carmo
dc.contributor.authorSapata, Margarida
dc.contributor.authorOliveira, M. Conceição
dc.contributor.authorSoares, Andreia
dc.contributor.authorPereira, Carla
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2020-06-25T13:01:47Z
dc.date.available2020-06-25T13:01:47Z
dc.date.issued2023
dc.description.abstractThe encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL−1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltodextrin and Arabic gum) in different proportions (1:1, 2:1 and 1.5:2.5 (w/w)). The microparticles produced by freeze-drying and spray-drying were studied according to the concentration of the dye, the encapsulation efficiency, the process yield, the solubility and the colour of the powders. The dye extracts are released from the microparticles at different pHs. The variation in ratio composition of the 3-DXA encapsulation was assessed by principal component analysis (PCA) using data from ten physicochemical parameters. The results indicated that the maltodextrin at the 2:1 ratio had a higher dye concentration and total phenolic content (TPC) at pH 6. This ratio was selected to produce the microparticles by freeze-drying and spray-drying, and the particles were used in the temperature stability tests at pH 6. The results suggest that the freeze-drying process offers better protection to 3-DXA, with a degradation percentage of 22% during the heating period (80 °C for 18 h), compared to the non-encapsulated dye (48%). However, there were no significant differences between the two polymeric agents. The non-encapsulated 3-DXA was evaluated as control and lost 48% of the total colour with the same treatment. Red dyes from sorghum leaf by-products may constitute promising ingredients for the food industry and increase the value of this crop.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSerrano, Carmo; Sapata, Margarida; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Abreu, Rui M.V.; Barros, Lillian (2023). Encapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stability. Foods. eISSN 2304-8158. 12:8, p. 1-19pt_PT
dc.identifier.doi10.3390/foods12081646
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/22397
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectEncapsulationpt_PT
dc.subject3-DXApt_PT
dc.subjectSorghum bicolor L.pt_PT
dc.subjectBiological propertiespt_PT
dc.subjectpH and thermal stability
dc.subjectSpray-drying
dc.subjectFreeze-drying
dc.titleEncapsulation of sorghum leaf red dye: biological and physicochemical properties and effect on stabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNamePereira
person.familyNameAbreu
person.familyNameBarros
person.givenNameCarla
person.givenNameRui M.V.
person.givenNameLillian
person.identifier1415151
person.identifier469085
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id0F19-0DE2-12A2
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-7745-8015
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id7003290613
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione07a8e12-52bb-47c5-bae7-41a5f648213b
relation.isAuthorOfPublicationcadb03a4-5e60-4745-b35f-fc3a97c071bc
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relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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