Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Abstract

The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.

Preservation of Mimosa tenuiflora Antiaflatoxigenic Activity Using Microencapsulation by Spray-Drying

“…Our results follow the same trend as those reported for the encapsulation of polyphenols of horseradish juice by spray-drying with maltodextrin (75%), starch (77%) and soy protein (56%) [22]. Our results are also comparable with the results described for anthocyanins' encapsulation by spray-drying with sodium alginate as wall material (75%) [21] and of carotenoids by spray-drying with a mixture of maltodextrin and Arabic gum, which presented an efficiency of 77% [32].…”

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

“…is a palm belonging to the Arecaceae family, found in northern Brazil [ 1 ]. It has an oleaginous fruit whose mesocarp is fibrous and yellow–orange, nutritious and rich in lipids and compounds such as provitamin A [ 2 , 3 , 4 ]. Tucuma has many uses, popularly, the pulp of the fruit is consumed in natura.…”

“…The coproducts generated from the processing of fruits, such as seeds, grains and bagasse have great potential for reuse because they present a significant concentration of phenolic compounds (phenolic acids, flavonoids and tannins) and carotenoids [ 3 , 9 , 10 ]. Phenolic compounds are of interest due of their antimicrobial, anticarcinogenic, antitumorigenic and antioxidant properties [ 11 ].…”

“…The antioxidant activity of phenolic acids is mainly related to the reducing properties of their structure, which acts both in capturing reactive species and chelating transition metals, and thus participates in the initiation and propagation stages of the oxidative process [ 12 ]. The extraction of bioactive compounds from the fruit coproduct can increase the profitability of the process and valorize the raw material [ 3 , 9 , 13 ].…”

“…Microencapsulation consists of incorporating the substances of interest (core or active material) into a coating system (wall material, carrier or encapsulating agent), generating microparticulate systems or spherical microparticles with sizes that can vary from 1 to 1000 µm [ 16 , 17 ]. In this perspective, microencapsulation by spray drying becomes a promising alternative for protecting the bioactive compounds using a polymeric matrix [ 3 , 18 , 19 , 20 ]. Spray drying is an encapsulation technique widely used in the food industry [ 21 , 22 , 23 ] and consists of the atomization of a liquid product into a stream generating a pulverized product of warm air [ 24 , 25 ].…”