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Article

Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel (Myrciaria jaboticaba (Vell.) O. Berg)

by
Fernanda B. Pauletto
1,
Renata Hentz
1,
Carolina E. Demaman Oro
1,
Caroline Borgmann
1,
Sabrina Camargo
1,
Rogério M. Dallago
1,
Rogério L. Cansian
1,
Marcus V. Tres
2,*,
Eunice Valduga
1 and
Natalia Paroul
2,*
1
Department of Food and Chemical Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI), 1621 Sete de Setembro Av., Centro, Erechim 99709-910, RS, Brazil
2
Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd., 3013, Cachoeira do Sul 96503-205, RS, Brazil
*
Authors to whom correspondence should be addressed.
Processes 2025, 13(8), 2490; https://doi.org/10.3390/pr13082490
Submission received: 11 July 2025 / Revised: 28 July 2025 / Accepted: 4 August 2025 / Published: 7 August 2025
(This article belongs to the Special Issue Extraction, Separation, and Purification of Bioactive Compounds)
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Abstract

Jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) peel is a native Brazilian fruit by-product recognized for its high anthocyanin (ANC) content and strong antioxidant potential, making it a valuable natural source for food applications. This study aimed to optimize the extraction and spray drying-based encapsulation of ANCs from the peels of Sabará jabuticaba. Extraction was performed using ethanol acidified with HCl (6 M) under varying conditions of pH (1.0–3.0), temperature (14–50 °C), and solvent volume (100–250 mL). The highest anthocyanin yield (328.13 mg/100 g dry basis) was achieved at pH 1.0, 50 °C, and 250 mL solvent volume. For encapsulation, gum arabic and maltodextrin were used as wall materials at different mass ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1, and 4:1 w/w). The 1:2 ratio (gum arabic/maltodextrin) resulted in the highest retention of anthocyanins (315.37 mg/100 g dry basis), with encapsulation efficiency of approximately 96%, low water activity (0.27), and reduced moisture content (3.6%). These characteristics are essential for ensuring product stability during storage. The optimized anthocyanin-rich microparticles present promising potential for application as natural colorants and functional ingredients in food formulations or as antioxidant carriers in pharmaceutical products.

1. Introduction

Jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) is a native Brazilian fruit widely appreciated for its unique flavor and consumed both fresh and as a processed product [1,2]. The anthocyanin (ANC) composition and antioxidant capacity of jaboticaba is equal to or even superior than the North American and European common berries [3]. Resembling grapes in shape, jabuticaba (Myrciaria jaboticaba), a native Brazilian berry, has a white and gelatinous pulp with high sugar content, while its deep purple peel owes its color to ANCs and is also rich in dietary fiber [4]. Due to its thick texture and astringent taste, the peel (30–43% of the fruit) is not typically consumed fresh [5]. As the peel is safe to consume, it is generally consumed in the form of liquor or jelly [6]. Despite its high productivity, jabuticaba is characterized by a short post-harvest shelf life, which limits its broader commercialization and utilization. Among the by-products generated from jabuticaba processing, the peels stand out due to their high nutritional value and their richness in ANCs [7], a class of natural pigments with well-documented antioxidant properties [8]. These bioactive compounds are responsible for the characteristic red-orange to blue-violet coloration of many fruits and vegetables and are of growing interest for applications in food, pharmaceutical, and cosmetic industries [9,10].
ANCs belong to the flavonoid family and are characterized by the presence of polar functional groups (such as carboxyl, hydroxyl, and methoxyl) and glycosidic linkages, which confer high solubility in water and various polar organic solvents, including ethanol, methanol, acetone, and dimethyl sulfoxide (DMSO) [11]. The jabuticaba peel is rich in anthocyanins, mainly cyanidin 3-glucoside and delphinidin 3-glucoside [6]. Extraction processes using acidified ethanol and methanol have been widely reported as effective methods to maximize ANC recovery [12]. However, ANCs are known for their chemical instability, which is influenced by several factors such as pH, temperature, light exposure, oxygen, metal ions, and enzymatic activity [13]. This inherent instability poses significant challenges for their incorporation into functional products while preserving their biological activity and ensuring controlled release [14].
Encapsulation has emerged as a promising strategy to enhance the stability, bioavailability, and functionality of ANCs. Among the available techniques, spray drying is one of the most widely used due to its continuous operation, cost-effectiveness, and ability to produce dry particles with desirable technological properties [15]. Numerous studies have explored the use of different wall materials for ANC encapsulation, including polyethylene glycol (PEG), whey protein, citrus pectin, maltodextrin, calcium alginate, gelatin, and gum arabic [13]. The combination of these encapsulating agents has been shown to improve encapsulation efficiency and stability, with particular interest in blends such as maltodextrin and gum arabic [16]. These materials offer complementary properties, such as the excellent emulsifying and volatile retention capabilities of gum arabic and the low viscosity and oxidative protection provided by maltodextrin [17,18].
Considering the growing interest in the valorization of underexplored tropical fruits and their by-products, this study focused on jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg), a native Brazilian fruit rich in ANCs. Despite its nutritional and functional potential, jabuticaba remains poorly studied compared to other ANC sources. In this context, the present work aimed to optimize the extraction and encapsulation of ANCs from the peels of the Sabará cultivar through spray drying using maltodextrin and gum arabic as encapsulating agents.

2. Materials and Methods

2.1. Raw Material Preparation

Jabuticaba fruits (Myrciaria jaboticaba (Vell.) O. Berg, cv Sabará) were obtained from various producers located in Erechim, Rio Grande do Sul, Brazil. The fruits were harvested manually in December of 2019, in the first hour of the morning. The fruits were washed under running water to ensure surface hygiene, and the peel and pulp were manually separated using a stainless steel knife. To prevent oxidative degradation and enzymatic activity, the peels were vacuum packed (−740 mmHg) in low-density polyethylene bags (10 µm thickness), and stored at −80 °C for 2 days. Freeze-drying (Edwards, Modulyo 4K, Burgess Hill, UK) was performed for 5 days (−50 °C, 0.1 MPa), in a sealed chamber until a final moisture content of approximately 5% was achieved. The dried material was then ground and sieved using a stainless steel sieve (ASTM 10-MESH/TYLER 9—2 mm opening). The resulting powder was stored at room temperature (22 ± 2 °C) in amber glass bottles protected from light until use.

2.2. ANC Extraction

To optimize ANC extraction from jabuticaba peels, sequential experimental designs were applied based on the parameters previously described in the literature [19]. Since ANCs mainly exist in the flavylium cationic forms when pH of the aqueous solution is below 2, and ANCs exist in the form of colorless methanol off base or hemiacetal when pH is within the range of 3–6, and then heterocycles in methanol off base or hemiacetal may break and form yellow chalcone [20], we choose to work in the pH range of 1–3. For that, two experimental designs were studied.
In the first design, the independent variables were solvent volume (100–250 mL), pH (1–3), and temperature (14–40 °C). Based on the results of the first experimental design, in the second design, pH (1–3) and a higher temperature range (22–50 °C) were evaluated. For both experimental designs, the extraction time (3 h), sample mass (10 g of freeze-dried peel), and solvent (ethanol acidified with HCl 6 M) were kept constant.
Extractions were performed in the dark under agitation (115 rpm) using a shaker. After extraction, samples were centrifuged at 4000 rpm for 20 min at 25 °C. The supernatant was collected, and the extract was concentrated using a rotary evaporator (RV 10, IKA, Staufen, Germany) with a heating bath (HB 10 D, IKA, Staufen, Germany) at 50 °C, under agitation (165 rpm) and reduced pressure (600 mmHg), until reaching 30% of the original volume.

2.3. ANC Encapsulation

To determine the optimal mass ratio of gum arabic to maltodextrin for maximizing ANC encapsulation, different ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1, and 4:1, w/w) were evaluated based on the literature [21]. The volumes of phosphate buffer solution (pH 7.24, 100 mL) and pre-concentrated jabuticaba peel extract (100 mL), as well as the total mass of encapsulating agents (24 g), were kept constant.
For the encapsulation, the encapsulating agents were dissolved in the buffer solution under constant stirring for 1 h. Subsequently, the jabuticaba peel extract was added, and the mixture was maintained at room temperature (25 °C) until spray drying.

Spray Drying

After preparing the encapsulation solutions according to each experimental condition, spray drying was carried out [22] using a laboratory-scale spray dryer (SD-05, LabPlant) equipped with a 0.5 mm diameter nozzle. The inlet air temperature was set at 170 °C, with an outlet temperature of 69 °C. The atomization pressure ranged from 0.08 to 0.12 bar. The resulting powder was collected and stored in amber glass bottles and kept at 22 ± 2 °C for use in subsequent analyses.

2.4. ANCs Quantification

ANC content in both the extracts and encapsulated materials was determined using the differential pH method [23,24]. Absorbance measurements were performed with a UV-1600 spectrophotometer (Pró-Análise, Porto Alegre, Brazil) at 510 nm and 700 nm in buffers at pH 1.0 and pH 4.5. Results were expressed as milligrams of ANCs per 100 g of sample. The molar extinction coefficient used for anthocyanin quantification via the differential pH method was ε = 26,900 L·mol−1·cm−1, based on cyanidin-3-glucoside equivalents.

2.5. Water Activity (aw), Color Parameters (L*, a*, b*), and Moisture Content Determination

Water activity (aw) of the encapsulated powders was measured using a digital hygrometer (LabMaster, São Paulo, Brazil) at 25 °C.
The color of the ANC microcapsules was analyzed using a CR-400 digital colorimeter (Konica Minolta, Japan), following the CIE Lab* color system.
Moisture content was determined using an infrared moisture analyzer (AG CH-8853, Novasina, Lachen, Switzerland). Approximately 3 g of sample was placed in an aluminum dish and dried at 105 °C until a constant weight was achieved.

2.6. Statistical Analysis

Experimental data were analyzed using analysis of variance to evaluate the significance of the models. Tukey’s test was applied to compare means at a 95% confidence level (p ≤ 0.05). Statistical analyses were performed using Statistica 5.0 software (Statsoft, Tulsa, USA). Three independent replicates were prepared and analyzed for each experimental condition.

3. Results and Discussion

3.1. ANC Extraction

Table 1 presents the matrix of the first 23 factorial design (both real and coded values), along with the corresponding responses in terms of total ANC content (mg/100 g) extracted using acidified ethanol. The highest ANC concentration (169 mg/100 g) was obtained under the conditions of Test 7, which employed 100 mL of ethanol, a temperature of 40 °C, and pH 3.0. Lima et al. [6], using maceration with ethanol acidified with HCl, studied two jabuticaba varieties and found total anthocyanin contents of 159 and 206 mg/100 g (dry basis) for the Paulista (Myrciaria cauliflora) and Sabará (Myrciaria jaboticaba) varieties, respectively. These variations can be attributed to differences in extraction conditions, including the type of solvent, pH, temperature, extraction time, and whether dried or fresh peels were used, as well as differences in geographic origin and harvest season of the jabuticaba fruits.
The data from Table 1 were subjected to statistical analysis, and the effects of the independent variables are illustrated in the Pareto chart (Figure 1). The analysis revealed that, under the evaluated conditions, solvent volume had no significant effect on ANC extraction. In contrast, temperature and pH showed significant effects, with temperature exerting a positive influence (p < 0.05) and pH a negative influence.
Among the studied factors, pH is known to be the most critical parameter affecting both the color and chemical stability of ANCs [25]. The observed negative effect of pH indicates that lowering the pH within the tested range favors higher ANC extraction, which is attributed to the stabilization of the flavylium cation under acidic conditions [26].
Temperature is also important, not only by enhancing extraction efficiency but also in preserving the stability of ANCs. While higher temperatures can increase extraction yields by improving solubility and diffusion rates, prolonged exposure to temperatures above 60 °C may lead to significant pigment degradation [27].
To further optimize ANC extraction using ethanol, a second factorial design was conducted (Table 2). Based on the results of the first design, where only pH and temperature showed significant effects, the ethanol volume was fixed at 250 mL, and the temperature range was expanded to higher values. As low pH levels had already demonstrated superior performance, pH 1.0 was maintained.
The maximum total ANC concentration obtained in the second design was 328.13 mg/100 g (Table 2, Test 3), achieved at 50 °C, pH 1.0, with agitation at 115 rpm and an extraction time of 3 h.
The statistical treatment of the data from Table 2 resulted in the first-order coded model expressed in Equation (1), which describes the total ANC content as a function of pH (X1) and temperature (X2):
Total ANCs (mg/100 g) = 230.12 − 40.34 × pH + 48.06 × Temperature
The model was validated through analysis of variance (ANOVA), obtaining a correlation coefficient (R2) of 0.95. The calculated F-value was 2.87 times higher than the critical F-value, confirming the model’s adequacy and allowing for the construction of the response surface and contour plots (Figure 2).
As shown in Figure 2a,b, the optimal extraction conditions are located near pH 1.0 and 50 °C. These findings align with previous studies reporting that pH and temperature are the most influential factors affecting ANC stability and extraction. ANCs exhibit greater stability at low pH values, which justifies the need for an acidified environment to preserve their structural integrity during extraction. Therefore, pH control is essential for maximizing both the yield and quality of extracted ANCs [26].

3.2. Characterization of Encapsulated Material

To maximize the concentration of encapsulated ANCs, key parameters such as water activity, moisture content, and colorimetric properties of the encapsulated pigments were evaluated. The tests were carried out by varying the mass ratios of gum arabic and maltodextrin as encapsulating agents.
As shown in Table 3, higher proportions of maltodextrin relative to gum arabic favored the encapsulation efficiency of ANCs (Tests 1–4). The highest total ANC concentration (315.37 mg/100 g) was obtained in Test 2, which used a gum arabic/maltodextrin ratio of 1:2 (8 g of gum arabic and 16 g of maltodextrin), resulting in an encapsulation efficiency of approximately 96% (calculated by the ratio of total anthocyanin content in encapsulated powder by anthocyanin content in the initial extract × 100). These findings are consistent with the literature, where maltodextrin is widely recognized as an effective encapsulating agent for thermo-sensitive and high-sugar-content compounds [28,29,30,31].
Water activity and moisture content are critical parameters for natural pigments obtained via spray drying, as they directly influence product stability and shelf life. Elevated moisture levels increase molecular mobility within the encapsulated matrix, promoting degradation reactions [32,33]. According to Table 3, the lowest water activities (0.25 and 0.27) were observed in Tests 1 and 2, corresponding to gum arabic/maltodextrin ratios of 1:1 and 1:2, respectively. Since all tests yielded water activity (aw) values equal to or below 0.41, the encapsulated pigments can be classified as microbiologically stable. Water activity values below 0.6 are critical because they inhibit the growth of most bacteria, yeasts, and molds, ensuring microbiological stability of the encapsulated powder during storage. According to Rahman, Guizani, and Al-Ruzeiki [34], products with water activity levels below 0.6 are generally resistant to microbial growth unless compromised by external hydration through inadequate packaging.
Regarding moisture content, no significant differences were observed among Tests 1 to 5. However, Tests 6 and 7, which contained higher proportions of gum arabic, exhibited increased moisture levels in the encapsulated powders. This behavior is supported by findings from Quek, Chok, and Swedlund [28] and Abadio et al. [35], who reported that maltodextrin enhances the total solids content of the feed solution during spray drying, reducing the water load to be evaporated and resulting in powders with lower moisture content.
Moisture is an important factor in determining the efficiency of the drying process, powder flowability, viscosity, and long-term storage stability, as it impacts the glass transition temperature and crystallization behavior of the material. Variations in moisture levels can be attributed to the chemical structures of gum arabic and maltodextrin, both of which contain highly branched, hydrophilic groups. These groups facilitate the absorption of ambient water molecules during the post-drying handling of the encapsulated materials [13].
Table 4 presents the results of the colorimetric analysis (L*, a*, and b*) for the different encapsulating agent ratios. The highest lightness (L*) value was 71.15, observed in Test 5. The most intense red hue (a* = 43.42) occurred in Test 7, while the highest yellow component (b* = 8.46) was observed in Test 1.
The visual color intensity of the encapsulated powders varied according to the proportions of maltodextrin and gum arabic used in each formulation (Table 4). The sample produced with a gum arabic/maltodextrin ratio of 1:2 (w/w) (Test 2) exhibited the most intense red pigmentation (highest a value), which correlated with the highest concentration of encapsulated ANCs (315 mg/100 g).
Regarding luminosity (L), no significant differences were observed among the samples (p > 0.05), with the powders presenting an average brightness of 67.42. In contrast, the yellow component (b value) was significantly influenced by the proportion of encapsulating agents (p < 0.05), with higher b values observed in formulations containing lower amounts of gum arabic. This tendency suggests that gum arabic content plays a role in modulating the yellow hue of the powders.
The predominant reddish to orange color tones in the encapsulated samples are directly associated with the presence of ANCs such as cyanidin and peonidin [36], which contribute to the characteristic coloration of the powders depending on the matrix composition and processing conditions.

4. Applications of Encapsulated Anthocyanins in Functional Foods

These findings regarding the encapsulation and stabilization of ANCs from jabuticaba highlight their potential for application in various food systems, as reported in recent studies. For instance, Da Silva et al. [37] investigated the combined use of jabuticaba and strawberry extracts at different concentrations to enhance the oxidative stability and microbiological quality of pork burgers during 12 days of refrigerated storage. In this study, ANCs were quantified and characterized, with pelargonidin-3-glucoside identified as the predominant ANC in jabuticaba extract. Although no significant antimicrobial effects were observed, the extracts demonstrated notable antioxidant activity, contributing to reduced lipid oxidation and improved sensory attributes, particularly when applied in a 75:25 jabuticaba-to-strawberry extract ratio.
Similarly, Fracari et al. [38] evaluated the incorporation of jabuticaba peel extract (JPE) in conjunction with pulsed light (PL) treatment to control bacterial growth in sliced mortadella with reduced sodium nitrite content. Their results showed that the combination of JPE and PL not only enhanced antimicrobial effects—bringing microbial counts to levels comparable to conventional nitrite treatments—but also mitigated negative impacts on pH, color, and lipid oxidation typically associated with PL application. Furthermore, this combined strategy significantly reduced nitrosamine levels, offering a promising alternative for improving the safety and quality of cured meat products.
The potential of jabuticaba-derived bioactives extends beyond meat products. Coelho et al. [39] incorporated concentrated jabuticaba peel extract (JBE) and its microencapsulated forms using maltodextrin (MDP) and gum arabic (GAP) into dairy beverages. The study demonstrated that these additions maintained the physicochemical stability of the drinks over 28 days while enhancing their functional properties. Specifically, the polyphenol-enriched beverages exhibited reduced glycemic responses in healthy individuals, suggesting that ANC-rich jabuticaba extracts may contribute to improved metabolic outcomes when incorporated into functional dairy products.
In addition, Dos Santos et al. [40] explored the partial replacement of sodium nitrite in Bologna-type sausages through the incorporation of JPE and nisin. The reformulated products maintained color stability and sensory acceptance while significantly reducing residual nitrite content and demonstrating antioxidant activity comparable to that of nitrite. These results support the potential of jabuticaba peel extract as a natural additive for enhancing the oxidative stability of processed meats, although further research is needed to confirm its efficacy against pathogenic microorganisms in such matrices.
Therefore, these studies illustrate the versatility of jabuticaba extracts as functional ingredients with promising applications in the development of healthier and more stable food products, reinforcing the relevance of optimizing their extraction and encapsulation processes to preserve bioactivity and maximize technological benefits [41].

5. Conclusions

This study successfully optimized the extraction and encapsulation of ANCs from jabuticaba peel, a native Brazilian fruit by-product with high functional potential. The use of acidified ethanol under controlled pH and temperature conditions resulted in high extraction yields. Among the tested formulations, the combination of gum arabic and maltodextrin at a 1:2 ratio proved most effective, ensuring high ANC retention. The results of our work support the valorization of jabuticaba peel for the development of natural colorants and antioxidants for food applications in the future.
Despite the promising results, this study presents limitations, including the absence of morphological analysis, long-term storage stability data, and antioxidant activity evaluation of the encapsulated powders. Future research should address these aspects, as well as perform correlation analyses between pigment content and colorimetric parameters, and assess the performance of the encapsulated powders in real food matrices.
Overall, this work contributes to the valorization of jabuticaba by-products and supports their potential application in the development of functional and clean-label food products.

Author Contributions

Conceptualization, F.B.P., R.H., E.V. and N.P.; methodology, F.B.P., R.H., C.B. and S.C.; software, C.E.D.O.; validation, F.B.P., R.H. and C.E.D.O.; formal analysis, F.B.P., R.H. and C.E.D.O.; investigation, F.B.P., R.H., C.E.D.O., R.M.D., M.V.T. and R.L.C.; resources, E.V. and N.P.; data curation, C.E.D.O., R.M.D. and R.L.C.; writing—original draft preparation, F.B.P. and R.H.; writing—review and editing, F.B.P., R.H., C.E.D.O., R.M.D., R.L.C., M.V.T., E.V. and N.P.; visualization, M.V.T.; supervision, E.V. and N.P.; project administration, E.V. and N.P.; funding acquisition, E.V. and N.P. All authors have read and agreed to the published version of the manuscript.

Funding

This study was financed by the National Council for Scientific and Technological Development—Brazil (CNPq), Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES)—Finance Code 001 and Research Support Foundation of the State of Rio Grande of Sul—Brazil (FAPERGS).

Data Availability Statement

All data used in the research are included in the article.

Acknowledgments

The authors thank URI and UFSM for their support.

Conflicts of Interest

The authors declare no conflicts of interest.

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Processes 13 02490 g001
Figure 1. Pareto chart of the effects of the variables on ANC extraction.
Figure 1. Pareto chart of the effects of the variables on ANC extraction.
Processes 13 02490 g001
Processes 13 02490 g002
Figure 2. (a) Response surface and (b) contour plot of total ANC content as a function of pH and temperature.
Figure 2. (a) Response surface and (b) contour plot of total ANC content as a function of pH and temperature.
Processes 13 02490 g002
Table 1. Matrix of the first 23 factorial experimental design (coded and real values) with total ANC content obtained after 3 h of extraction using ethanol acidified with HCl (6 M).
Table 1. Matrix of the first 23 factorial experimental design (coded and real values) with total ANC content obtained after 3 h of extraction using ethanol acidified with HCl (6 M).
TestsIndependent VariablesTotal ANCs (mg/100 g)
Solvent (mL)Temperature (°C)pH
1(−1) 100(−1) 14(−1) 1115
2(+1) 250(−1) 14(−1) 1161
3(−1) 100(+1) 40(−1) 1114
4(+1) 250(+1) 40(−1) 1134
5(−1) 100(−1) 14(+1) 340
6(+1) 250(−1) 14(+1) 346
7(−1) 100(+1) 40(+1) 3169
8(+1) 250(+1) 40(+1) 3154
9(0) 175(0) 27(0) 2155
10(0) 175(0) 27(0) 2150
11(0) 175(0) 27(0) 2161
Table 2. Matrix of the second 22 factorial experimental design (coded and real values) with total ANC content (mg/100 g) extracted using ethanol acidified with HCl (6 M).
Table 2. Matrix of the second 22 factorial experimental design (coded and real values) with total ANC content (mg/100 g) extracted using ethanol acidified with HCl (6 M).
TestsIndependent VariablesTotal ANCs (mg/100 g)
pHTemperature (°C)
1−1 (1)−1 (22)203.52
2+1 (3)−1 (22)151.33
3−1 (1)+1 (50)328.13
4+1 (3)+1 (50)218.96
50 (2)0 (36)233.78
60 (2)0 (36)220.84
70 (2)0 (36)254.24
Table 3. Tests with different proportions of encapsulating agents and responses in terms of total ANCs (mg/100 g), water activity, and moisture (%).
Table 3. Tests with different proportions of encapsulating agents and responses in terms of total ANCs (mg/100 g), water activity, and moisture (%).
TestsGum Arabic/Maltodextrin (w/w) *Total ANCs (mg/100 g)awMoisture (%)
11:1155.79 d ± 7.520.25 d ± 0.0037.65 b ± 0.05
21:2315.37 a ± 10.550.27 cd ± 0.0096.95 b ± 0.25
31:3241.47 c ± 2.970.34 b ± 0.0046.95 b ± 0.25
41:4297.28 b ± 14.850.33 b ± 0.0045.95 b ± 0.05
52:180.21 f ± 4.210.27 c ± 0.0056.10 b ± 0.30
63:172.52 f ± 1.390.40 a ± 0.0069.95 a ± 1.85
74:1131.63 e ± 5.120.41 a ± 0.0099.70 a ± 0.10
* Total mass of the encapsulating agents = 24 g. Mean ± standard deviation. Different letters in the columns indicate a significant difference per the Tukey test (p <0.05).
Table 4. Tests with different proportions of encapsulating agents and responses in terms of colorimetric parameters (L*, a*, b*).
Table 4. Tests with different proportions of encapsulating agents and responses in terms of colorimetric parameters (L*, a*, b*).
TestsGum Arabic/Maltodextrin (w/w)L*a*b*
11:166.36 a ± 1.2339.40 b ± 2.198.46 a ± 1.40
21:266.82 a ± 2.1642.50 a ± 0.827.41 abc ± 0.89
31:367.67 a ± 1.0942.19 ab ± 1.216.80 abc ± 0.53
41:468.25 a ± 1.9239.89 b ± 0.285.69 c ± 0.89
52:171.15 a ± 0.9837.21 bc ± 0.577.00 abc ± 0.27
63:168.18 a ± 2.2734.47 c ± 0.836.22 b ± 0.16
74:163.50 a ± 3.4133.42 c ± 0.746.10 b ± 0.75
L*: totally black (0) and totally white (100); a*: green (−a) and red (+a) and b*: blue (−b) and yellow (+b). Mean ± standard deviation. Different letters in the columns indicate a significant difference per the Tukey test (p < 0.05).
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MDPI and ACS Style

Pauletto, F.B.; Hentz, R.; Oro, C.E.D.; Borgmann, C.; Camargo, S.; Dallago, R.M.; Cansian, R.L.; Tres, M.V.; Valduga, E.; Paroul, N. Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel (Myrciaria jaboticaba (Vell.) O. Berg). Processes 2025, 13, 2490. https://doi.org/10.3390/pr13082490

AMA Style

Pauletto FB, Hentz R, Oro CED, Borgmann C, Camargo S, Dallago RM, Cansian RL, Tres MV, Valduga E, Paroul N. Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel (Myrciaria jaboticaba (Vell.) O. Berg). Processes. 2025; 13(8):2490. https://doi.org/10.3390/pr13082490

Chicago/Turabian Style

Pauletto, Fernanda B., Renata Hentz, Carolina E. Demaman Oro, Caroline Borgmann, Sabrina Camargo, Rogério M. Dallago, Rogério L. Cansian, Marcus V. Tres, Eunice Valduga, and Natalia Paroul. 2025. "Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel (Myrciaria jaboticaba (Vell.) O. Berg)" Processes 13, no. 8: 2490. https://doi.org/10.3390/pr13082490

APA Style

Pauletto, F. B., Hentz, R., Oro, C. E. D., Borgmann, C., Camargo, S., Dallago, R. M., Cansian, R. L., Tres, M. V., Valduga, E., & Paroul, N. (2025). Extraction and Spray Drying-Based Encapsulation of Anthocyanin Pigments from Jabuticaba Sabará Peel (Myrciaria jaboticaba (Vell.) O. Berg). Processes, 13(8), 2490. https://doi.org/10.3390/pr13082490

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