Rita De Cássia Bergamasco

Replacing Emulsifier in a Prebiotic Ice Cream: Physical and Chemical Evaluation and Acceptance

ABSTRACT Consumers are very interested in the development of new food products, which presents sensorial, nutritional, and physicochemical quality. Thus, this study aimed to evaluate the addition of chia seed mucilage as an emulsifier substitute on the physical and chemical characteristics and on acceptance of chocolate-flavored prebiotic ice cream (with inulin). The ice creams had good physicochemical characteristics: The sample with the lowest mucilage content (0.6 g/100 g) showed higher resistance to melting, however, showed less overrun. Ice creams with higher concentrations of mucilage (1.2 or 1.8 g/100 g) had higher overrun. All ice creams had scores between 6 and 7 in the evaluated attributes, indicating that consumers liked slightly to moderately. The fatty acid composition of the mucilage was predominantly polyunsaturated fatty acids. It can be concluded that it is possible to develop prebiotic ice cream with chia seed mucilage as an emulsifier that have appropriate chemical composition and acceptance.

Microencapsulation of Bioactive Compounds from Blackberry Pomace (Rubus fruticosus) by Spray Drying Technique

Abstract Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.