Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules

Carneiro, Alessandra Pinheiro de Góes; Aguiar, Antonia Livânia Linhares de; Silva, Rudson Brendo Cordeiro da; Richter, Ana Rosa; Sousa, Paulo Henrique Machado de; Silva, Larissa Morais Ribeiro da; Figueiredo, Raimundo Wilane de

doi:10.1590/fst.22819

Cited by 9 publications

(6 citation statements)

References 30 publications

(35 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The most widespread method for fruit juices viscosity reduction is enzymes use. The application of pectinolytic and amylolytic enzymes leads to pectin and starch compounds reduction that cause viscosity, increasing the yield in a short processing time and reducing residues produced (Sarioiğlu et al, 2001;Koblitz, 2008;Silva et al, 2008a;Carneiro et al, 2020;Antigo et al, 2018;Cardoso et al, 2019).…”

mentioning

confidence: 99%

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

et al. 2021

View full text Add to dashboard Cite

Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the non-thermal techniques development where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has advantages over free enzymes such as enzyme reduction costs and reuse. The objective was the hydrolysis optimization of cagaita pulp with encapsulated pectinase, evaluation of reuse in cycles and application in microfiltration (MF). The free commercial enzymes and encapsulated activity in calcium alginate in pulp was evaluated, viscosity and turbidity reduction. The optimum hydrolysis with encapsulated enzymes conditions were temperature (30 °C), without stirring, enzymatic concentration (570 μL/L), considering clarity increment and viscosity reduction. After 8 cycles, encapsulated enzymes maintained 30% of its activity in reducing viscosity and reuse possibility. Microfiltration flow rate of hydrolyzed pulp with encapsulated enzymes was 13.4% higher than the nonhydrolyzed, indicating that enzymatic hydrolysis was efficient in time reduction. Encapsulated enzymes can be applied in juices and pulps as a pre-process for increasing the permeate flows, reducing operational and input costs.

show abstract

mentioning

confidence: 99%

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Besides, maltodextrin and gum arabic can be used as a wall material for spraydried extract of acerola residue. The drying procedure was followed by the encapsulation by spray drying at a feed rate of 0.36-0.6 L/h, an inlet temperature of 165-170℃ and outlet temperature of 70-82℃ (Rezende et al, 2018;Carneiro et al, 2020). Nowadays, encapsulated acerola powder contains lactic acid bacteria as a vehicle supply probiotic is explored by Souza et al (2020).…”

Section: Encapsulation Methodsmentioning

confidence: 99%

Bioactive compounds and strategy processing for acerola: A review

Hoang¹,

Pham²,

Le³

et al. 2022

CTUJS

View full text Add to dashboard Cite

Various studies have evaluated that acerola fruit is one of the best natural sources of vitamin- C. Besides that, the fruits also contain a high level of phenolic and carotenoids. The result tested in vitro performed that acerola extract can be antioxidative, anti-inflammatory, antihyperglycemic, antitumor antigenotoxic and hepatoprotective activity. The techniques such as pasteurization, fermentation, extraction, drying, encapsulation can diversify acerola products.

show abstract

“…The beneficial health effects of M. glabra fruit have been associated with its powerful antioxidant effects in several in vitro assays [119][120][121] which, in their turn, have been attributed to its abundant amount of vitamin C as well as phenolic compounds (including benzoic acid derivatives, phenylpropanoid derivatives, flavonoids, and anthocyanins) and carotenoids [114,[122][123][124][125]. Notably, the vitamin C content of M. glabra fruit is 1000-4500 mg per 100 g, which is 50-100 times that of an orange or a lemon [125].…”

Section: Antioxidant Vitamins: Vitamin C: Malpighia Glabra L (Malpigh...mentioning

confidence: 99%

Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 2

Mans¹

2023

Biochemistry

View full text Add to dashboard Cite

The dependence of humans on oxygen for their metabolism, together with their uninterrupted exposure to a wide variety of hazardous environmental chemicals, leads to the continuous formation of reactive oxygen-derived species (ROS) in the body such as superoxide radical anion, hydrogen peroxide, peroxyl radicals, and hydroxyl radical. When in excess, ROS can damage cellular constituents such as DNA and membrane lipids causing oxidative stress, cellular injury, and eventually, inflammatory, neoplastic, diabetic, cardiovascular, neurodegenerative, and age-related diseases. Fortunately, the body has a multitude of naturally occurring antioxidants in dietary fruits and vegetables to its disposal, including polyphenolic compounds, vitamins, and essential minerals. These antioxidants eliminate ROS by acting as reducing agents, hydrogen donors, quenchers of singlet oxygen, or chelators of metal ions that catalyze oxidation reactions, thus decreasing the risk of the above-mentioned diseases. Part 1 of this chapter has comprehensively addressed three representative examples of fruits from the Republic of Suriname (South America) that are rich in the polyphenolics anthocyanins, ellagitannins, and coumarins and has highlighted their antioxidant activity and beneficial and health-promoting effects. This second part deals with four Surinamese fruits with an abundance of (pro)vitamins A, C, and E and selenium in light of their antioxidant activities.

show abstract

Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules

Cited by 9 publications

References 30 publications

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Bioactive compounds and strategy processing for acerola: A review

Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 2

Contact Info

Product

Resources

About