Effectiveness of Opuntia ficus-indica mucilage as a carrier agent in microencapsulation of bioactive compounds of Amaranthus hypochondriacus var. Nutrisol

Tabio-García, Danger; Paraguay‐Delgado, F.; Gutiérrez, Daniel Lardizábal; Quintero‐Ramos, Armando; Meléndez‐Pizarro, Carmen O.; Ochoa-Martínez, Luz Araceli; Sánchez‐Madrigal, Miguel Ángel; Ruíz-Gutiérrez, Martha Graciela; Espinoza‐Hicks, José C.

doi:10.1016/j.fbio.2023.102368

Cited by 7 publications

(4 citation statements)

References 30 publications

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“…In fact, the SD-MP sample revealed an even higher antioxidant activity than the non-microencapsulated sample (LABP); this was attributed to the contents of phenolic compounds (25.0 g of GAE/100 g of sample) in the mucilage used as the wall material in the formulation of SD-MP microcapsules [14]. This result is consistent with the findings of Tabio-García et al [27], who determined that the addition of Opuntia ficus-indica cactus mucilage improved the antioxidant activity of amaranth microcapsules.…”

Section: Antioxidant Capacity and Contents Of Anthocyanins And Dietar...supporting

confidence: 90%

“…This event was attributed to the degradation and volatilization of the polysaccharides that make up the structure of the mucilage [16]. Similar thermal behaviors were observed in thin zeaxan nanoparticles using Opuntia monacantha cactus cladode mucilage as a wall material [40], as well as in amaranth extract microcapsules using Opuntia ficus-indica cactus cladode mucilage as an encapsulating agent [27].…”

Section: Thermal Characterizationmentioning

confidence: 59%

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Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study

Otálora

Wilches-Torres

Castaño

2023

Foods

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The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV–vis and HPLC/MS-MS), total dietary content (enzymatic–gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin retention capacity in OFI microcapsules leads to higher antioxidant capacity and red coloration for this biomaterial. Consequently, the microencapsulation of anthocyanins with mucilage from the peel of the OFI fruit is proposed as a promising alternative for the protection and incorporation of this natural dye with high antioxidant capacity and dietary fiber content in new functional food/cosmetic formulations, while giving added value to the natural byproducts of OFI.

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Section: Antioxidant Capacity and Contents Of Anthocyanins And Dietar...supporting

confidence: 90%

Section: Thermal Characterizationmentioning

confidence: 59%

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study

Otálora

Wilches-Torres

Castaño

2023

Foods

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“…These Tg values can be attributed to electrostatic interactions or hydrogen bonds between the betaxanthin and the polymers (see Figures and 4). Similar Tg behavior was observed in microencapsulated betalains from Amaranthus hypochondriacus using nopal mucilage and maltodextrin (DE-10) as wall materials [18]. These Tg values indicate that both powders should be stored below 80 • C to ensure that the wall materials remain in their amorphous state, thus maintaining the protective barrier around the pigment [64].…”

Section: Thermal Behaviorsupporting

confidence: 58%

“…However, the food industry continues to search for new encapsulating materials with functional characteristics, such as intrinsic antioxidant capacity and high dietary fiber content [12][13][14][15]. Recently, it has been shown that mucilages can be used as wall materials in isolation, that is, without the combination with other encapsulating agents, in spray-drying processes [16][17][18]. In this regard, we have recently extracted and characterized the mucilage from the peel of the yellow pitahaya fruit as a wall material for the encapsulation process [19].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Betaxanthin Pigments from Pitahaya (Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion

Otálora

Wilches-Torres

Castaño

2023

Foods

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The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers.

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Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)

Parí,

Juárez,

Vilca

et al. 2024

Discov Food

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Prickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of these compounds (10.52 mg GAE/g dw, IC5O: 3.09 mg/mL, ORAC: 561.26 µmol TE/g dw) was improved. In addition, different solvent compositions were identified to improve the recovery of specific polyphenols. For PLE, pure water at 70 °C was effective in recovering phenolic acids, flavanols, and flavonols, while the highest concentrations of stilbenes were obtained with 60% ethanol at 70 °C. For UAE, the use of 30% ethanol at 50 °C was more effective in extracting phenolic acids and stilbenes, whereas pure water at 50 °C provided high concentrations of flavanols and flavonols. These results contribute to the development of sustainable and efficient extraction strategies for obtaining antioxidant-rich extracts from prickly pear peel with important applications in functional foods, nutraceuticals, and pharmaceutical industries.

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Effectiveness of Opuntia ficus-indica mucilage as a carrier agent in microencapsulation of bioactive compounds of Amaranthus hypochondriacus var. Nutrisol

Cited by 7 publications

References 30 publications

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study

Microencapsulation of Betaxanthin Pigments from Pitahaya (Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion

Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)

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