Potential of jabuticaba (Myrciaria spp.) fruit in obtaining the natural functional colors for foods

G.J.F. Silva, P.B.L. Constant, A.G. Silva, N. Narain, S.M. Moura
The search for alternative sources of natural pigments has stimulated the development of research on tropical fruits; among them one of the promising fruits is jabuticaba. In addition to the ability to confer color, it is rich in anthocyanins and non-anthocyanin polyphenols, besides antioxidant capacity. Thus, the objective of this research was to characterize and evaluate the stability of colors obtained from jabuticaba peel. The natural pigments of this fruit were associated with two stabilizing agents (maltodextrin and arabic gum), subjected to two processes of dehydration (spray - atomization, and freeze drying - lyophilization) and exposed to light at a temperature of 25±1°C, comparing with control samples which were not exposed to light, stored at the same temperature. Stability was evaluated by total anthocyanins, total polyphenols, total antioxidant activity and colorimetric characterization throughout the storage time, and the regression curve and the degradation kinetics of each were monitored. The hydroalcoholic extract of jabuticaba peel contained 48.06±5.76 mg of anthocyanins 100 g-1 of extract, 636.23±0.48 mg of gallic acid 100 g-1 of extract and 723±37 μg of Trolox 100 g-1 of extract. The colors showed higher values of anthocyanins, with higher degradation in the samples stored under light at 25°C. Comparing the three proportions of the two carbohydrates used, the anthocyanin pigments were more stable when only the maltodextrin was used in the proportion of 30%. Regarding the drying method, lyophilization led to lower losses initially, however the formulations obtained by spray drying were more stable during storage, both in the dark and under light incidence. The jabuticaba peel characterized as good source of natural pigments with high levels of bioactive compounds and stability under the conditions studied, which leads to consider this fruit as a viable alternative in obtaining natural color.
Silva, G.J.F., Constant, P.B.L., Silva, A.G., Narain, N. and Moura, S.M. (2018). Potential of jabuticaba (Myrciaria spp.) fruit in obtaining the natural functional colors for foods. Acta Hortic. 1198, 97-100
DOI: 10.17660/ActaHortic.2018.1198.18
https://doi.org/10.17660/ActaHortic.2018.1198.18
functional food, anthocyanins, color, tropical fruit
English

Acta Horticulturae