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Utilização de antocianinas em revestimentos poliméricos coloridos para aplicação em confeitaria
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Este estudo tem como objetivo desenvolver revestimentos poliméricos de cor roxa utili-
zando corantes naturais de antocianina para aplicação em amêndoas de chocolate. O objetivo
foi o de obter uma formulação de cor estável e uniforme ao longo do processamento e arma-
zenamento, melhorando a aparência e a durabilidade das amêndoas para apelar aos consumi-
dores preocupados com a saúde e alinhar-se com as exigências do mercado. Os materiais ve-
getais, tais como cascas de rabanete (Raphanus sativus), cenoura preta (Daucus carota ssp. sativus
var. atrorubens), casca e polpa de batata-doce roxa (Ipomoea batatas (L.) Lam) e folhas de sorgo
(Sorghum bicolor L.), foram utilizados para obter extratos com a tonalidade roxa desejada. A
goma arábica e a goma de alfarroba foram utilizadas como materiais poliméricos para avaliar
qual o polímero que estabiliza eficazmente as antocianinas, constituindo uma formulação
ótima para o revestimento de amêndoas. Os resultados mostraram que todos os extratos apre-
sentaram propriedades bioativas, nomeadamente atividade antioxidante e antidiabética, des-
tacando-se, neste último caso, o extrato de sorgo. A caraterização estrutural das antocianinas
permitiu identificar principalmente antocianinas aciladas, com exceção do extrato de folhas de
sorgo que contém maioritariamente apigeninidina, um pigmento pertencente ao grupo 3-de-
soxiantocianinas. A goma de alfarroba proporcionou uma melhor resistência à temperatura e
menores percentagens de degradação para os revestimentos coloridos de extratos vegetais em
comparação com a goma arábica, tornando-a mais eficaz na estabilização das antocianinas du-
rante o processamento térmico. O extrato de polpa de batata-doce roxa proporcionou uma
variação de cor mais subtil em revestimentos poliméricos de pastas de açúcar, tornando-o um
produto superior e escolha mais consistente para colorir amêndoas de roxo. Este estudo con-
tribui para práticas sustentáveis na indústria de confeitaria, indo ao encontro das preferências
dos consumidores por produtos mais saudáveis e amigos do ambiente.
This study aims to develop purple-colored polymeric coatings using natural anthocya- nin colorants for application to chocolate almonds. The objective is to achieve a stable and uniform color formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market de- mands. Plants like peels of radish (Raphanus sativus), black carrot (Daucus carota ssp. sativus var. atrorubens), peel and pulp of purple sweet potato (Ipomoea batatas (L.) Lam), and sorghum leaves (Sorghum bicolor L.), were employed to obtain the desired purple hue. Arabic gum and locust bean gum were utilized as polymeric materials to assess which polymer effectively sta- bilizes anthocyanins, constituting an optimal formulation for coating almonds. The results showed that all extracts presented bioactive properties, namely antioxidant and antidiabetic activity, with sorghum extract standing out in the latter case. The structural characterization of anthocyanins allowed the identification of mainly acylated anthocyanins, except for sor- ghum leaf extract, which contains mainly apigeninidin, a pigment belonging to the 3-deoxy- anthocyanin group. Locust bean gum provided better temperature resistance and lower deg- radation percentages for coloured coatings of plant extracts compared to Arabic gum, making it more effective for stabilizing anthocyanins during thermal processing. In sugar pastes, sweet potato pulp extracts exhibited less colour variation than dye factory and synthetic dyes when used alone, and, when combined with spirulina blue dye, provided a more stable and subtle colour variation in polymeric-coated sugar pastes, making it a superior and more consistent choice for colouring almonds purple. This study contributes sustainable practices in the con- fectionery industry while meeting consumer preferences for healthier and environmentally friendly products.
This study aims to develop purple-colored polymeric coatings using natural anthocya- nin colorants for application to chocolate almonds. The objective is to achieve a stable and uniform color formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market de- mands. Plants like peels of radish (Raphanus sativus), black carrot (Daucus carota ssp. sativus var. atrorubens), peel and pulp of purple sweet potato (Ipomoea batatas (L.) Lam), and sorghum leaves (Sorghum bicolor L.), were employed to obtain the desired purple hue. Arabic gum and locust bean gum were utilized as polymeric materials to assess which polymer effectively sta- bilizes anthocyanins, constituting an optimal formulation for coating almonds. The results showed that all extracts presented bioactive properties, namely antioxidant and antidiabetic activity, with sorghum extract standing out in the latter case. The structural characterization of anthocyanins allowed the identification of mainly acylated anthocyanins, except for sor- ghum leaf extract, which contains mainly apigeninidin, a pigment belonging to the 3-deoxy- anthocyanin group. Locust bean gum provided better temperature resistance and lower deg- radation percentages for coloured coatings of plant extracts compared to Arabic gum, making it more effective for stabilizing anthocyanins during thermal processing. In sugar pastes, sweet potato pulp extracts exhibited less colour variation than dye factory and synthetic dyes when used alone, and, when combined with spirulina blue dye, provided a more stable and subtle colour variation in polymeric-coated sugar pastes, making it a superior and more consistent choice for colouring almonds purple. This study contributes sustainable practices in the con- fectionery industry while meeting consumer preferences for healthier and environmentally friendly products.
Descrição
Palavras-chave
Antocianinas Revestimentos comestíveis Confeitaria Estabilidade térmica Sensibilidade ao pH Bioatividade