Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation

Santos, Suelen Siqueira dos; Rodrigues, Letícia Misturini; Costa, Sílvio Cláudio da; Madrona, Grasiele Scamaral

doi:10.1016/j.fpsl.2017.12.001

Cited by 42 publications

(15 citation statements)

References 33 publications

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“…One study reported 1.18 µg cyanidin-3-glucoside mg -1 for TMA and 23.13 µg GAE mg -1 for TPC (Santos et al, 2017b). Another study has reported 1.66 µg cyanidin-3-glucoside mg -1 for TMA (Santos et al, 2019).…”

Section: Antioxidant Activity Analysismentioning

confidence: 95%

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Blackberry pomace microspheres: An approach on anthocyanin degradation

2020

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Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.

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Section: Antioxidant Activity Analysismentioning

confidence: 95%

“…BM sample, as expected, showed around 50% of the values for TPC, TF, DPPH, ABTS, and FRAP analyses compared to BE. Also, the spray drying technique had a great impact on encapsulation characteristics, including stability (Santos et al, 2019;Santos et al, 2017b).…”

Section: Antioxidant and Color Analysesmentioning

confidence: 99%

Blackberry pomace microspheres: An approach on anthocyanin degradation

2020

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“…The TA concentration in Bacaba powder (7.74 ± 2.10 mg 100 g -1 ) is relevant for comparison with other promising products such as Suriname cherry and blueberry powder residue (1.70, 0.10-1.21 mg 100 g -1 ), which are recommended by Borges et al (2016) and Santos et al (2019) as natural sources of food coloring and raw materials for anthocyanins. The TP concentration in Bacaba powder was 376.43 ± 1.20 mg GAE 100 g -1 , presenting a 17% degradation from that of the in natura pulp.…”

Section: Total Anthocyanin (Ta) and Total Phenolic (Tp) Contentmentioning

confidence: 99%

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Nascimento

Andrade

Santana

et al. 2019

Braz. J. Food Technol.

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This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

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“…However, Microencapsulation is a technique that has been used for several decades, it's a term that present microspheres with a size of 1µm or less, liquid or solid particles encapsulated with a secure external layer that offers merits such as control drug release, better drug efficacy, better bioavailability, better drug stability, and low toxicity. [1] Till now different techniques have been used for microencapsulation such as solvent evaporation, spray drying, polymerization, coacervation, and phase separation and most of them have been applied in production of fast disintegrating oral tablets, [2] for example oxalic acid was microencapsulated by coacervation method [3] also metformin hydrochloride was microencapsulated with same approach of coacervation as sited in [4], taste masked ofloxacin microspheres by solvent evaporation, [5] microencapsulation of antioxidant compounds from black berry [6] microencapsulation of carotenoids [7], moreover taste masked microspheres of famotidine that were applied in preparation of famotidine orally disintegrating tablets, reported by Jiachen Xu [8] were also prepared by spray drying approach, trioctylmethylammonium chloride (TOMAC) microencapsulation was reported to be performed by suspension polymerization technique as narrated by [9].…”

Section: Introductionmentioning

confidence: 99%

Solvent Evaporation as an Efficient Microencapsulating Technique for Taste Masking in Fast Disintegrating Oral Tablets

Belali

Chaerunisaa

2019

Indo J Pharm

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Microencapsulation is an extensively used technology of present era, that has been applied to various fields like pharmaceutical industry, agriculture, cosmetics and food technology. With the help of which liquid or solid material can be encapsulated inside a polymeric coating film for various reasons such as taste masking, control release and enhancing stability and etc. Microencapsulation can be achieved with different approaches and methods but one of the popular and frequently used feasible method is Solvent evaporation. Solvent evaporation is based on emulsification, solvent evaporation and extraction of microspheres, recently many variations have been made in this technology to improve the yield and properties of microspheres. Solvent evaporation has been widely used in microencapsulating for different purposes one of which is taste masking of bitter drugs in fast disintegrating oral tablets, for pediatric and geriatric use. FDTs are center of attraction due to their merits and feasibility of use for people with problem of dysphagia at the same time, it can also improve bioavailability and time of action of drugs. The main focus of current review is use of solvent evaporation technique for taste masking of bitter drugs in production of fast disintegrating oral tablets. In this review, we will summarize uses, novelties and variations in Solvent Evaporation technique, preparation technique, materials used, merits and demerits of this method over other microencapsulation method in taste masking.Keywords: Microencapsulation, Solvent Evaporation, FDTs, extraction, microspheres

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Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation

Cited by 42 publications

References 33 publications

Blackberry pomace microspheres: An approach on anthocyanin degradation

Blackberry pomace microspheres: An approach on anthocyanin degradation

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Solvent Evaporation as an Efficient Microencapsulating Technique for Taste Masking in Fast Disintegrating Oral Tablets

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