LAPSE:2023.11420
Published Article
LAPSE:2023.11420
Production and Evaluation of Yogurt Colored with Anthocyanin-Rich Pigment Prepared from Jabuticaba (Myrciaria cauliflora Mart.) Skin
February 27, 2023
Abstract
Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-dried, anthocyanin-rich colorant extracted from jabuticaba (Myrciaria cauliflora Mart.) skin. The concentrated extract was spray-dried using maltodextrin (20 g/100 g w/w) as a carrier and added to yogurts in the concentrations of 0.5, 1.0, 1.5, and 2.0 g/100 g w/w. The yogurts were stored for up to 28 days under refrigeration and periodically evaluated. Except for the yogurts to which 1.5 g of extract was added, all samples had a slight pH reduction in the first 7 days of storage. Throughout the yogurts’ storage period, the anthocyanin and a* values were slightly reduced (p < 0.05), indicating some anthocyanin instability. The rheological behavior was typical for yogurts, but the casein gel network was probably disrupted by the jabuticaba extract incorporation, reducing the yogurt’s apparent viscosity. Panelists showed good acceptance for the attributes of taste, color, aroma, appearance, texture, and overall impression, indicating that this natural pigment has the potential to be a substitute synthetic color additive for the production of mixed berry yogurts, contributing to the reduction of waste.
Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-dried, anthocyanin-rich colorant extracted from jabuticaba (Myrciaria cauliflora Mart.) skin. The concentrated extract was spray-dried using maltodextrin (20 g/100 g w/w) as a carrier and added to yogurts in the concentrations of 0.5, 1.0, 1.5, and 2.0 g/100 g w/w. The yogurts were stored for up to 28 days under refrigeration and periodically evaluated. Except for the yogurts to which 1.5 g of extract was added, all samples had a slight pH reduction in the first 7 days of storage. Throughout the yogurts’ storage period, the anthocyanin and a* values were slightly reduced (p < 0.05), indicating some anthocyanin instability. The rheological behavior was typical for yogurts, but the casein gel network was probably disrupted by the jabuticaba extract incorporation, reducing the yogurt’s apparent viscosity. Panelists showed good acceptance for the attributes of taste, color, aroma, appearance, texture, and overall impression, indicating that this natural pigment has the potential to be a substitute synthetic color additive for the production of mixed berry yogurts, contributing to the reduction of waste.
Record ID
Keywords
anthocyanin, by-product, colorant, dehydration, dye, encapsulation, flavonoid, food additive, functional food, spray-drying
Suggested Citation
Pinto KRD, Tulini FL, Guimarães JDGL, Moraes ICF, Ditchfield C, Lima CGD, Silva VLDS, Favaro-Trindade CS. Production and Evaluation of Yogurt Colored with Anthocyanin-Rich Pigment Prepared from Jabuticaba (Myrciaria cauliflora Mart.) Skin. (2023). LAPSE:2023.11420
Author Affiliations
Pinto KRD: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Tulini FL: Universidade Federal do Oeste da Bahia (UFOB), Centro das Ciências Biológicas e da Saúde (CCBS), Rua Professor José Seabra de Lemos−Lado Par, Recanto dos Pássaros, Barreiras 47808-021, BA, Brazil [ORCID]
Guimarães JDGL: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Moraes ICF: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Ditchfield C: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Lima CGD: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Silva VLDS: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Favaro-Trindade CS: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Tulini FL: Universidade Federal do Oeste da Bahia (UFOB), Centro das Ciências Biológicas e da Saúde (CCBS), Rua Professor José Seabra de Lemos−Lado Par, Recanto dos Pássaros, Barreiras 47808-021, BA, Brazil [ORCID]
Guimarães JDGL: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Moraes ICF: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Ditchfield C: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Lima CGD: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Silva VLDS: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Favaro-Trindade CS: Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Departamento de Engenharia de Alimentos (ZEA), Avenida Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Journal Name
Processes
Volume
11
Issue
2
First Page
526
Year
2023
Publication Date
2023-02-09
ISSN
2227-9717
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Original Submission
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PII: pr11020526, Publication Type: Journal Article
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LAPSE:2023.11420
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https://doi.org/10.3390/pr11020526
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Feb 27, 2023
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