Microcapsules of Blackberry Pomace (Rubus Fruticosus): Light and Temperature Stability

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