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Microencapsulation of anthocyanin of blackberry (Rubus spp) fruit waste

Grant number: 13/11791-9
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): October 01, 2013
Effective date (End): September 30, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Ivanise Guilherme Branco
Grantee:Camila Yamashita
Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil


The consumption of fruits provides important health benefits with direct implications on quality of life. Brazil has one of the largest agricultural production of the world, for export mainly. The growing concern about the environment has been mobilizing segments of the market and enabling projects that lead to sustainable industrial system production. Several studies about the composition of agroindustrial waste have been performed to be utilized properly, since the rate of waste generated is bigger than the degradation. Applying an appropriate technology, this material can be converted to commercial products or raw materials for secondary processes. Thus, products generated from sustainable sources such as industrial waste is a new guideline to be exploited by the food industry. Among the generated waste by the industry, are the blackberry fruit waste that has many bioactive substances recognized for their health-promoting properties and its high antioxidant activity especially. Its residue is discarded or intended for animal feed, but still contains important biocompounds as anthocyanins. Emerging technologies such as microencapsulation, has been introduced to improve the final product, protecting the nutrients and bioactive compounds against potential nutrient losses and extending shelf life. The maltodextrins are often used as encapsulating agents in the protecting ingredients sensitive to environmental factors, due to their good efficacy. This project aims encapsulation of anthocyanins of blackberry waste and evaluate its stability with the lyophilization process.

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