Resíduo de uva Isabel (Vitis labrusca) – encapsulação, avaliação e aplicação do corante em frozen yogurt

Abstract

The wineries that process grapes in Brazil consider as residue the bagasse, composed by peels and seeds, a by-product. This one achieves prominence by the high amount produced and to be rich in bioactive compounds, especially, anthocyanins. This study aimed to encapsulate and characterize the extracted dye from Isabel grape bagasse and apply it in frozen yogurt to evaluate its acceptance and functionality. After extracted, the liquid extract from Isabel grape was encapsulated with maltodextrin and Arabic gum in a spray dryer. The anthocyanins, phenolics compounds and flavonoids total levels were evaluated during the 36 days storage using the liquid extract as control. The treatments studies were: frozen yogurt made with Isabel grape dyes encapsulated with maltodextrin, encapsulated with Arabic gum and prepared with artificial burgundy wine dye, used as control. The frozen were evaluated: pH, overrun, melting, acceptance, purchase intent and the survival of probiotic culture. From the evaluated dyes, the anthocyanins, phenolic compounds and total flavonoids levels were higher for the encapsulated dyes with no significant difference for the two carriers. It was observed that the Isabel grape dye encapsulated with maltodextrin and applied on frozen was better accepted by the tasters towards to encapsulated dyes in this study and it showed less color stability, while the Isabel grape dye encapsulated with Arabic gum was less accepted by the tasters and had higher color stability. The microorganisms showed resistance, obtaining higher scores in frozen yogurt added dye encapsulated with maltodextrin.