Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder-Reference-Cited by-同舟云学术

Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder

Published:2024-04-09 Issue:5 Volume:20 Page:347-356
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Gomes Bárbara Teixeira¹,Araújo Cintia da Silva¹,Aguiar Lara Louzada¹,Costa André Gustavo Vasconcelos¹,de Souza Carneiro Joel Camilo¹,Silva Pollyanna Ibrahim¹

Affiliation:

1. Postgraduate Program in Food Science and Technology , Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo , zip code: 29500-000 , Alegre ES , Brazil

Abstract

Abstract Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts.

Funder

FundaÃ§Ã£o de Amparo Ã Pesquisa e InovaÃ§Ã£o do EspÃ-rito Santo

Conselho Nacional de Desenvolvimento CientÃ-fico e TecnolÃ³gico

CoordenaÃ§Ã£o de AperfeiÃ§oamento de Pessoal de NÃ-vel Superior

Publisher

Walter de Gruyter GmbH

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2023-0285/pdf

Reference50 articles.

1. Belwal, T, Devkota, HP, Hassan, HA, Ahluwalia, S, Ramadan, MF, Mocan, A, et al.. Phytopharmacology of acerola (Malpighia spp.) and its potential as functional food. Trends Food Sci Technol 2018;74:99–106. https://doi.org/10.1016/J.TIFS.2018.01.014.

2. Rezende, YRRS, Nogueira, JP, Narain, N. Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: chemical, morphological and chemometric characterization. Food Chem 2018;254:281–91. https://doi.org/10.1016/j.foodchem.2018.02.026.

3. Silva, PB, Duarte, CR, Barrozo, MAS. A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source. Innovat Food Sci Emerg Technol 2019;52:350–7. https://doi.org/10.1016/j.ifset.2019.01.018.

4. Rezende, YRRS, Nogueira, JP, Narain, N. Comparison and optimization of conventional and ultrasound assisted extraction for bioactive compounds and antioxidant activity from agro-industrial acerola (Malpighia emarginata DC) residue. LWT--Food Sci Technol 2017;85:158–69. https://doi.org/10.1016/j.lwt.2017.07.020.

5. Chemat, F, Zill-E-Huma, Khan, MK. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 2011;18:813–35. https://doi.org/10.1016/j.ultsonch.2010.11.023.