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Ficha Técnica Projeto

Interaction between anthocyanins and casein micelles cross-linking with genipin

Tecnologia de Alimentos

Antonio Fernandes de Carvalho

Descrição

The objective of the present work is to study the interaction between casein micelles cross-linked by genipin and isolated anthocyanins from açai and jaboticaba fruits. No published literature exists demonstrating the use of this unique system to protect and deliver anthocyanins. The specific objectives of the present study are: 1. Following the previous study realized by Silva et al.1, characterize the behavior of casein micelles cross-linked with genipin under different %u201Cstress conditions%u201D, such as pH, heat stability and ethanol stability. 2. Define the optimal conditions of binding between anthocyanins and casein micelles cross-linked with genipin. 3. As functions of results, different ways are possible: a. Verify the protective effect of reticulated casein micelles on anthocyanins against UV light. b. In vitro release properties of anthocyanins under different pH conditions. c. Effect of spray drying process on anthocyanins properties carried by reticulated casein micelles.

Período

01/09/2015 à 31/10/2017