Characterization, stability and chemical interaction studies of the microencapsulation of purified anthocyanins from açaí (Euterpe edulis Mart.) obtained by spray drying using polysaccharides as wall material

As antocianinas têm sido utilizadas em formulações de alimentos como corantes e para melhora da funcionalidade dos alimentos, com relação aos efeitos benéficos à saúde já comprovados, no entanto, estas moléculas são instáveis às condições de processamento e armazenamento. Nesse sentido, o microencapsulamento utilizando polissacarídios como materiais de parede, tem sido empregado como alternativa viável na manutenção e melhora da estabilidade das antocianinas. No entanto, não existem estudos que avaliem o motivo do efeito protetor dos polissacarídios (maltodextrina, Capsul® e goma-arábica) utilizados como materiais de parede, nas antocianinas microencapsuladas, além da falta de trabalhos publicados que analisem as interações entre os polissacarídios e as antocianinas, para explicar como essa estabilização ocorre. Assim sendo, esta pesquisa purificou antocianinas provenientes de extrato fenólico de açaí e as utilizou para caracterizar as micropartículas formadas em termos de antocianinas totais, eficiência de encapsulamento, características físico-químicas importantes para produtos em pó, como umidade, atividade de água, higroscopicidade, solubilidade e molhabilidade, cor e morfologia, além de avaliar a estabilidade e ajustar modelos de isotermas de sorção. Foram realizadas ainda análises de infravermelho (FTIR), potencial zeta e termogravimetria a fim de avaliar as possíveis interações entre polissacarídios e as antocianinas purificadas de açaí. Os materiais de parede apresentaram ótima eficiência de encapsulamento (> 96%), sendo o Capsul o melhor protetor das antocianinas expostas a luz, enquanto a goma-arábica a que manteve estabilidade em temperatura de 40 °C. Com relação à coloração, todas as micropartículas se mantiveram com ΔE* 96%), with Capsul being the best protector of anthocyanins exposed to light, while gum arabic was stable at a temperature of 40 °C. Regarding staining, all microparticles remained with ΔE* < 3, with color change imperceptible to the human eye. The microcapsules produced fit the tested isotherm models with good stability with respect to moisture change. The results showed that the microcapsules with maltodextrin had a higher content of anthocyanins on their surface and the analysis using FTIR identified intermolecular hydrogen bonds between the wall materials and the anthocyanins. In the data obtained from the zeta potential analysis, it was observed the existence of binding in the surface layer between anthocyanins, maltodextrin and Capsul, and in the microcapsules with gum arabic the anthocyanins were almost entirely in the nucleus. Furthermore, using thermogravimetry it was possible to verify that the interaction between anthocyanins and wall material thermally stabilized the microcapsules with maltodextrin. It canbe concluded, therefore, that even with purified anthocyanins, the physicochemical characteristics and stability remained adequate, when compared with results already found in other studies for phenolic extracts and that evidence of hydrogen bonds could be confirmed. and other interactions between wall materials and anthocyanins that help to improve the stability of microcapsules, being a work with unprecedented results. Keywords: Anthcyanins. Polysaccharides. Microencapsulation. Chemical interactions. Açaí.CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superio

Prediction of anthocyanins, total phenolic content and antioxidant capacity of fruits of blackberry, blueberry and jabuticaba skin using colorimetric parameters

Os compostos bioativos estão presentes em diversos frutos tais como a amora (Rubus sp.), mirtilo (Vaccinium sp.) e na casca de jabuticaba (Plinia jaboticaba). Levando-se em consideração essas frutas e seus altos conteúdos de compostos fenólicos, a indústria de alimentos deve possuir metodologias padronizadas que possibilitem identificar rapidamente sua capacidade antioxidante e teores desses compostos, que sejam eficientes e de baixo custo. Esta pesquisa tem por objetivo a obtenção de modelos matemáticos para a predição da capacidade antioxidante e dos teores de antocianinas e compostos fenólicos totais, dos extratos bruto e purificados, das frutas amora e mirtilo e da casca de jabuticaba por meio de parâmetros colorimétricos. Inicialmente, obteve-se o extrato fenólico bruto de amora e mirtilo e de casca da jabuticaba e, posteriormente, os extratos brutos foram purificados, resultando em outros dois extratos para cada fruta (fenólico e antociânico). Os extratos foram caracterizados por meio de medidas colorimétricas (L*, a*, b*, C* e h*), quantificação de antocianinas totais, pelos métodos pH único e pH diferencial, compostos fenólicos totais, e, capacidade antioxidante, pelos métodos ABTS, DPPH e FRAP. A correlação dos parâmetros colorimétricos, com as demais análises para todos os extratos, foi realizada pelo método de Pearson. A obtenção do modelo matemático para predizer os teores de antocianinas e compostos fenólicos, e, da capacidade antioxidante, foi realizada pelo método Stepwise. O extrato fenólico bruto apresentou coloração mais clara, tons mais avermelhados e amarelos quando comparado aos extratos purificados. O extrato de mirtilo foi o que apresentou maior teor de antocianinas totais, para os dois métodos empregados. Com relação à capacidade antioxidante, tanto para o extrato bruto, quanto para o extrato fenólico, a casca de jabuticaba foi o que apresentou valor mais elevado. Já para o extrato antociânico, os valores encontrados para a capacidade antioxidante, das três frutas, não diferiram significativamente (p > 0,05). Os parâmetros L*, a*, b*, C* e h* apresentaram correlação significativa, ao nível de 5% de probabilidade com os resultados obtidos para as análises de interesse, para o extrato bruto. Para o extrato fenólico, houve correlação para conteúdo de antocianinas totais com as coordenadas colorimétricas, e, para o extrato antociânico, houve correlação entre o parâmetro hue e o conteúdo de antocianinas totais e fenólicos totais. As correlações entre os parâmetros de cor e o conteúdo de antocianinas foram, em todos os casos, negativas, demonstrando que, à medida que o conteúdo de antocianinas aumenta, os parâmetros de cor diminuem. O extrato bruto obteve correlação entre os parâmetros de cor e todas as análises realizadas, o que resultou na obtenção dos modelos matemáticos para predição com elevado r 2 para as análises de conteúdo de antocianinas, de fenólicos e as três metodologias de capacidade antioxidante. Com o extrato fenólico foi possível a obtenção do modelo matemático para predizer o conteúdo de antocianinas utilizando os parâmetros colorimétricos. E para o extrato antociânico, obteve-se modelo para predizer o conteúdo de antocianinas, compostos fenólicos, DPPH e FRAP com as coordenadas de cor, com r 2 pouco significativo. Dessa forma, a predição dos teores de antocianinas e compostos fenólicos totais, e, capacidade antioxidante das três frutas, para o extrato fenólico bruto, utilizando os parâmetros colorimétricos, é viável e muito promissora para economia de custos e tempo.Bioactive compounds are present in many fruits such as blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jabuticaba skin (Plinia jaboticaba). Considering those fruits and their high content of bioactive compounds, the food industry should have standard methodologies that allow a fast identification of their antioxidant capacity, anthocyanins content and the amount of total phenolic compounds, and that would be efficient and have low cost. The objective of this research was to obtain mathematical models for the prediction of the antioxidant capacity and the anthocyanins and total phenolic contents of crude and purified extracts obtained from fruits of blackberry, blueberry and jabuticaba skins through the color parameters. Initially, the crude phenolic extracts were obtained from the blackberry, blueberry fruits and the jabuticaba skin, and then, they were purified, resulting in other two different extracts to each fruit (phenolic and anthocyanin extract). The extracts were characterized using the following analyses: Colorimetry (L*, a*, b*, C* e h*); Total anthocyanins (unique pH and differential pH); Total phenolic content; and antioxidant capacity, by three different methods, ABTS, DPPH and FRAP. In addition, a correlation was done between the color parameters and the other analyses, for the three different extracts, using Pearson method. Mathematical models to predict anthocyanins and phenolic compounds, and antioxidant capacity, were obtained using the Stepwise method. The crude phenolic extract presented, in general, lighter coloring, more reddish and yellowish tones when compared to the purified extracts. In addition, the blueberry extract was the one that presented greater total anthocyanins content, for the two methods used. The extracts obtained from jabuticaba skins, for both the crude extract and the phenolic extract, presented the highest values of antioxidant capacity. For the anthocyanin extract, the values found for the three fruits did not differ significantly (p> 0.05). The parameters L*, a*, b*, C* and h* showed significant correlation at 5% probability level with the results of the chemical analyses for the crude extract. However, for the phenolic extract, there was correlation only for the total anthocyanin content with the colorimetric parameters, and for the anthocyanin extract there was correlation between the hue parameter and the total anthocyanin and total phenolic content. The correlations between the color parameters and the anthocyanins content were negative in all cases showing that as the anthocyanins content increases, the color parameters decrease. The crude extract had correlation between the color parameters and all the analyses done resulting in a high r 2 prediction models for the analyses of anthocyanins content, phenolics and the three antioxidant capacity methodologies. Prediction models were obtained only for the anthocyanins content when the phenolic extract was used. For the anthocyanin extract, prediction models were obtained for the anthocyanin content, phenolic compounds, DPPH and FRAP, however with a lower r 2 . Thus, the prediction of the anthocyanin content, total phenolic compounds and the antioxidant capacity of the three fruits using colorimetric parameters is viable and very promising from the point of view of reducing cost and time.Conselho Nacional de Desenvolvimento Científico e Tecnológic

Age-standardized mortality rates related to viral hepatitis in Brazil

Abstract Background Liver-related mortality has been increasing worldwide. We aimed to estimate the age-standardized mortality rates from viral hepatitis in Brazil. Methods The Brazilian National Death Registry was analyzed from 2008 to 2014. Viral hepatitis deaths were defined by the following ICD-10 codes in the death certificate: hepatitis A [B15.0; B15.9]; hepatitis B [B16.2; B16.9; B18.1]; hepatitis C [B17.1; B18.2]; hepatitis Delta [B16.0; B16.1; B18.0; B17.0] and other viral hepatitis [B17.2; B17.8; B18.8; B18.9; B19.0; B19.9]. Crude mortality rates were calculated by the ratio between total number of deaths and estimated population. Mortality rates were age-standardized by the direct method using the WHO standard population. Results Thirty four thousand ,nine hundred seventy eight deaths had viral hepatitis mentioned in their death certificate [65% male, aged 58 years, 73% associated with hepatitis C]. Age-standardized mortality rate (95% CI) due to viral hepatitis was 2.695 (2.667–2.724) deaths per 100,000 inhabitants: South region had the higher rates [3.997 (3.911–4.085)]. Mortality rates associated with hepatitis A and Delta were 0.032 (0.029–0.035) and 0.028 (0.025–0.031), respectively. Hepatitis C mortality rates were 4-fold higher than those associated with hepatitis B [1.964 (1.940–1.989) vs 0.500 (0.488–0.512)]. South region had the higher rates for hepatitis C [3.163 (3.087–3.241)] and North had the higher rates for hepatitis A [0.066 (0.049–0.087)], B [0.986 (0.918–1.058)] and Delta [0.220 (0.190–0.253)]. Conclusion Viral hepatitis remains a major public health issue in Brazil. Mortality rates were not homogeneous across the country, suggesting that health policies should be customized according to geographical location

Anthocyanins of Açaí Applied as a Colorimetric Indicator of Milk Spoilage: A Study Using Agar-Agar and Cellulose Acetate as Solid Support to Be Applied in Packaging

Food that is still fit for consumption is wasted in the domestic environment every day, so food packaging technologies are being developed that will monitor the quality of the products in real time. Highly perishable milk is currently one of the products that suffers most from this waste, due to its short shelf life. Active use-by date (AUBD) indicators have been shown to discriminate between fresh and spoiled milk. Colorimetric indicators undergo characteristic changes in their chemical structure, causing abrupt color changes. Among the polymeric materials studied that may function as solid support are cellulose acetate (CA) and agar-agar (AA). The AA colorimetric indicator proved to be more suitable as a solid support due to its ability to maintain the color change properties of the anthocyanin and its high colorimetric performance. The technique was shown to be capable of indicating, in real time, changes in milk quality

Additional file 1: of Age-standardized mortality rates related to viral hepatitis in Brazil

Supplementary materials: Table S1. Age-standardized mortality rates (aMR) and annual percent change (%∆) after age-standardization from mortality rates related to viral hepatitis according to Brazilian macro-regions. Table S2. Number of deaths and crude mortality rates (per 100,000 inhabitants) related to hepatitis A, B, C and Delta according to the federative units in Brazil from 2008 to 2014. Table S3. Age-standardized mortality rates (per 100.000 inhabitants) [95% confidence interval] due to viral hepatitis according to the macro-regions and federative units in Brazil from 2008 to 2014 using the Brazilian population from year 2008 as the standard population. Figure S1. Graphical representation of population distribution in the federative units of Brazil. Population expressed as mean of millions inhabitants per year from 2008 to 2014. Figure S2. Age-standardized mortality rates (per 100.000 inhabitants) related to viral hepatitis by year according to the Brazilian macro-regions. (DOCX 1674 kb