This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 °C. Regarding color stability, CapMG showed smaller variations in the total color difference (ΔE) than the other samples. The lowest ΔE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of ‘jabuticaba’ byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions.

Esta pesquisa tem como objetivo avaliar a gestão da qualidade e suas ferramentas de forma a compreender sua aplicabilidade em indústrias alimentícias de origem animal. A metodologia utilizada para o desenvolvimento deste trabalho foi fundamentada na abordagem qualitativa com levantamento bibliográfico em bases de dados do Ministério da Agricultura, Pecuária e Abastecimento, Scielo, Pubmed e Google Scholar por meio de concordância entre termos. Dentre as ferramentas disponíveis para as indústrias alimentícias de origem animal, os programas de autocontrole estabelecidos pela Circular n. 175, de 16 de maio de 2005 e a Norma Interna n. 01, de 08 de março de 2017, ambas do Ministério da Agricultura Pecuária e Abastecimento (MAPA), são procedimentos que atendem as condições de inocuidade e segurança alimentar exigidas pelas legislações, pois se baseiam em sistemáticas inspeções contínuas de todos os fatores que podem interferir de alguma forma na qualidade dos produtos expostos ao consumo da população. Dessa forma, a aplicação e compreensão da gestão da qualidade e de ferramentas como os programas de autocontrole alinham-se com os resultados apresentados, visto que os programas de autocontrole asseguram a condição de segurança alimentar por meio de sua implantação que é definida e controlada pelo sistema de gestão da qualidade, que garante que os elementos inspecionados serão identificados e controlados no processo, com isso, soma-se sua utilização refletida beneficamente, já que converge com as legislações preconizadas, traz validação, segurança e qualidade do produto, e consequentemente, atinge credibilidade ao competir com mercados externos e respaldo com o consumidor final.

Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.

This study aimed to evaluate the extraction of bioactive compounds from jaboticaba pomace, produce microcapsules by spray dryer technique, and characterize antioxidant compounds. A factorial experimental design was used in the extraction step. Maltodextrin (DE 10) was used as an encapsulating agent, in a ratio of 1: 1 (w/w), in the microencapsulation process. It was observed the increase of all bioactive compounds analyses comparing jaboticaba pomace with the extract. ATR-FTIR spectroscopy showed a vibrational stretching aromatic ring (1718 - 1731 cm-1) typical for anthocyanins. The Gaussian deconvolution presented extract peak area 7.56% higher than pomace. The encapsulating agent protected anthocyanins during the drying process. Microencapsulation of bioactive compounds from jaboticaba pomace can be useful for food applications whereas they are a rich source of antioxidant compounds. Moreover, the use of agro-industrial waste is promising linked to the use of clean technology as water as an antioxidant extractor.