Co‐encapsulation of anthocyanins extracted from grape skins (Vitis vinifera var. Syrah) and α‐tocopherol via spray drying

• Published in: Journal of food processing and preservation Vol. 45; no. 12
• Main Authors: Carmo, Eloá Lourenço, Teixeira, Mariá Andrade, Souza, Isadora Simão, Figueiredo, Jayne de Abreu, Fernandes, Regiane Victória de Barros, Botrel, Diego Alvarenga, Borges, Soraia Vilela
• Format: Journal Article
• Language: English
• Published: 01-12-2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16038

The present study sought to characterize the microparticles obtained from the co‐encapsulation of anthocyanins extracted from red grape skins and α‐tocopherol via spray drying. Briefly, grape skin extract was homogenized with gum arabic, Tween 80, and different concentrations of α‐tocopherol. Anthocyanin content, antioxidant activity, total phenolic content, α‐tocopherol concentration, color, hygroscopicity, morphology, and the Fourier transform infrared spectroscopy (FTIR) results of each treatment were analyzed. The highest concentration of α‐tocopherol led to the highest total phenolic content, and the lowest hygroscopicity and anthocyanin content. Intermediate concentrations of α‐tocopherol resulted in an increased incidence of microparticles with smooth surface and elevated antioxidant activity. The FTIR spectra verified the efficacy of the process, showing characteristic bands of the co‐encapsulated compounds. Overall, α‐tocopherol concentrations between 1.5% and 2.0% (w/w) led to good powder properties (hygroscopicity, total phenolic content and antioxidant activity), generating further research interest to evaluate the use of α‐tocopherol in foods.
Practical applications
The development of products containing bioactive compounds that offer benefits to human health have gained a lot of attention. In this study, the co‐encapsulation of anthocyanins extracted from grape skin and α‐tocopherol by spray drying proved to be interesting as an interaction occurred between compounds, which enables the attainment of an added‐value natural product, representing an innovation in the food sector.