Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

Figueiredo, Jayne de Abreu; Teixeira, Mariá Andrade; Campelo, Pedro Henrique; Lago, Amanda Maria Teixeira; Souza, Tatiane Pereira de; Yoshida, María Irene; Oliveira, Cassiano Rodrigues de; Pereira, Ana Paula Aparecida; Pastore, Gláucia Maria; Sanches, Edgar Aparecido; Botrel, Diego Alvarenga; Borges, Soraia Vilela

doi:10.1016/j.foodres.2020.109563

Cited by 21 publications

(16 citation statements)

References 44 publications

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“…The authors concluded that MD presented greater encapsulating capacity as AA content exhibited fewer losses during drying. 14 The high vitamin C content in camu camu makes relevant the development of new technologies that help to preserve health-promoting substances during food processing. Phenolic Compounds.…”

Section: Compounds Of Camu Camumentioning

confidence: 99%

“…Although there is the possibility of degradation of ascorbic acid or phenolics compounds during drying, the microencapsulation process can help to preserve and retain the main bioactive compounds of this fruit. 14 The DPPH scavenging activity of camu camu byproducts (peel and seeds) was also evaluated. Results indicated a significant correlation between the antioxidant capacity of the camu camu samples with the bioactive compound content such as ascorbic acid (r 2 = 0.999), total phenolic compounds (r 2 = 0.955), anthocyanins (r 2 = 0.905), carotenoids (r 2 = 0.994), and proanthocyanins (r 2 = 0.786).…”

Section: Fujita Et Al 2015mentioning

confidence: 99%

“…For that reason, assessing camu camu from different harvest regions is essential for knowing an accurate chemical composition. Subsequently, drying techniques have been applied to fresh camu camu allowing longer fruit shelf life and providing adequate bioactive compound stability. , For instance, dehydration techniques such as freeze-drying and spray-drying have been employed to generate new food-healthy alternatives based on camu camu biofunctional properties, some of them addressed during this Review.…”

Section: Main Groups Of Biofunctional Compounds Of Camu Camumentioning

confidence: 99%

“…5,14 For instance, dehydration techniques such as freeze-drying and spray-drying have been employed to generate new food-a n.d. = not detected. n.r.…”

mentioning

confidence: 99%

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Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

2023

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Amazonian Camu camu fruit (Myrciaria dubia (Kunth) McVaugh) has been called a “superfruit” due to its high levels of bioactive and antioxidant compounds such as polyphenols, carotenoids, and vitamin C. The biofunctional properties of camu camu fruit (including pulp, peel, and seeds) have been well established through several in vitro and in vivo studies. Several reports confirmed the nutritious and biofunctional value of camu camu extracts or its food-derived products, exhibiting antioxidant, antihyperglycemic, antihypertensive, and antiobesity activity, contributing to quality life improvement. Other studies showed antimicrobial, anti-inflammatory, antiproliferative, antihepatotoxic, antihemolytic, antimutagenic, and cell rejuvenation bioactivities. This Review summarizes the bioactive profile of camu camu fruit through the understanding of some physiological modulation processes and its contribution to the Amazon bioeconomy under the development of biofunctional food ingredients exhibiting health benefits.

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Section: Compounds Of Camu Camumentioning

confidence: 99%

Section: Fujita Et Al 2015mentioning

confidence: 99%

Section: Main Groups Of Biofunctional Compounds Of Camu Camumentioning

confidence: 99%

“…5,14 For instance, dehydration techniques such as freeze-drying and spray-drying have been employed to generate new food-a n.d. = not detected. n.r.…”

mentioning

confidence: 99%

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Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

2023

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“…While many studies on the encapsulation of herbs are focused primarily on their essential oils, here we present a practical approach applied to rosemary extract, a phenolic-rich substrate with important applications in the food industry. This study compared rosemary extract spray dried without carriers to groups produced with selected proteins as wall materialswhey protein or soy protein isolates, with and without inulin, a prebiotic fiber with encapsulating properties (de Abreu Figueiredo et al, 2020). The protein-polyphenol aggregate particles were tested for their ability to attain desirable water activity levels, preserved color and phenolics stability during storage.…”

Section: Introductionmentioning

confidence: 99%

Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage

Grace

Hoskin

Xiong

et al. 2021

LWT

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Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue

Silva Júnior,

Silva,

Araújo

et al. 2023

J Sci Food Agric

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BackgroundExtract of ciriguela residue was microencapsulated by spray‐drying and freeze‐drying using maltodextrin (M), gum Arabic (GA) and their mixture (50%M; 50%GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by High‐Performance Liquid Chromatography with Diode‐Array Detection (HPLC‐DAD), and storage stability were evaluated.ResultsTPC content of powders ranged from 306.9 to 451.2 mg GAE/g dry powder. The spray‐dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, while the freeze‐dried powder had lower moisture and water activity. Spray‐dried microcapsules had spherical shape, while freeze‐dried products irregular structures. Profile of phenolic compounds identified in samples was similar, with rutin (342.59 μg/g and 72.92 μg/g) and quercetin (181.02 μg/g and 43.24 μg/g) being the major compounds in liquid and freeze‐dried extracts, respectively, while myricetin (97.41 μg/g) being predominant in spray‐dried ones. Storage stability tests carried out for 45 days at 7 °C or 25 °C revealed no statistically significant difference in TPC.ConclusionCiriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry.This article is protected by copyright. All rights reserved.

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Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

Cited by 21 publications

References 44 publications

Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage

Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue

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