Abstract
Blackberries are appreciated for its high nutritional value and important source of healthy compounds. Blackberries' pomace represents 20% of the total fruit, mainly composed by seeds and barks which contains a significant amount of phenolic compounds and anthocyanins. This study aimed to microencapsulate blackberries' pomace extract with maltodextrin using the spray dryer technique. Also the stability against light and temperature variations was evaluated during 36 days. There were two types of extraction, aqueous (CA) and hydroethanol (CE), which were encapsulated with maltodextrin DE 10 and submitted to spray drying. Subsequently the samples were evaluated against different conditions of temperature (4 and 25 °C), presence and absence of light, analyzing parameters of color, phenolic compounds and anthocyanins. The results were analyzed using ANOVA and Tukey's test (p<0.05). The intensity of red color in the samples, represented by a*, decreased during storage. Analyzing phenolic compounds there was no significant difference in all samples, indicating that these compounds in both (CA and CE) extraction were not affected by variations of light and temperature. For anthocyanins, on temperature variation, no degradation was observed for CA. For CE losses represented less than 10 %. Analyzing the influence of light in anthocyanins degradation, the highest loss was observed in the presence of light (for both CA and CE), in the absence of light the CA sample was not degraded, and the CE lost about 8 %. Therefore microencapsulation with maltodextrin was effective for the protection of phenolic compounds and anthocyanins during the storage time studied, under the different proposed conditions (light and temperature), noting that CA extraction had better results. It can be concluded that the aqueous extraction was successful, helping to stabilize encapsulated samples of blackberry pomace over 36 days of storage.
