Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

Abstract

Encapsulation techniques can protect active components from degradation during storage while maintaining their functionality. The purpose of this study was to evaluate the use of double emulsion followed by ionic gelation in the encapsulation of the extract of Hibiscus sabdariffa L. anthocyanin (HE) in the application of the microparticles in a yogurt food matrix. The ionic gelation methods used were dripping-extrusion—D (Encapsulator Büchi B-390)—and atomization—A (Spray Dryer Büchi B-290). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl2) were employed. Yogurt matrix was characterized for total dry matter, total lipids, protein content, total lactic bacteria, pH/acidity, phenolic compounds (Folin-Ciocalteu), total anthocyanins (differential pH), antioxidant activity (DPPH), color (colorimeter), and morphology (optical microscopy) and was subjected to a sensory appearance acceptability test (80 panelists). The samples were stored in the absence of light (5 ± 1 °C) and monitored every 7 days for total polyphenols, total anthocyanins, color, pH/acidity, and syneresis, for a period of at least 30 days. The use of microparticles obtained by double emulsion followed by ionic gelation and incorporated in yogurt matrix presented technical feasibility, providing color and functionality to the product. The yogurt matrix with microparticles obtained by the atomization technique presented high acceptability of appearance. Microparticles obtained by the dripping-extrusion technique showed greater stability of anthocyanins (48%) and color (ΔE = 1.42) during the yogurt matrix shelf life.