Microencapsulation by atomization of the mixture of phenolic extracts

Rocha, Juliana de Cássia Gomes; Barros, Frederico Augusto Ribeiro de; Perrone, Ítalo Tuler; Viana, Kéllen Wanessa Coutinho; Tavares, Guilherme M.; Stephani, Rodrigo; Stringheta, Paulo César

doi:10.1016/j.powtec.2018.11.040

Cited by 44 publications

(20 citation statements)

References 31 publications

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“…High efficiency values with maltodextrin DE10 were also found in jussara ( Euterpe edulis Mart. ), jabuticaba ( Myrciaria jaboticaba ), and blueberry ( Vaccinium ashei ) mixed phenolic extract microcapsules (94%) (Rocha et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Zorzenon

Formigoni

Silva

et al. 2020

Journal of Food Science

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This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

“…Between EE and M10, there was no significant difference. However, in microencapsulation processes, there is usually a decrease in hygroscopicity, suggesting greater stability over time (Rocha et al., 2019), which did not happen.…”

Section: Resultsmentioning

confidence: 99%

Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Zorzenon

Formigoni

Silva

et al. 2020

Journal of Food Science

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“…The a w values ranged from 0.19 to 0.35, being all treatments significantly different from each other, with lower values for freeze‐dried powders. Low values for a w are desirable, as they provide greater product stability, avoiding multiplication of microorganisms and the occurrence of reactions, such as enzymatic and non‐enzymatic browning, due to the absence of available free water (Rocha et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Microwave‐assisted extraction of bioactive compounds fromAraucaria angustifoliabracts followed by encapsulation

Dorneles

Noreña

2020

J Food Process Preserv

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The aqueous extract of Araucaria angustifolia bracts was obtained by microwave‐assisted extraction and encapsulated by spray‐drying and freeze‐drying using pectin/hydrolyzed collagen (PEC‐HC) and polydextrose/partially hydrolyzed guar gum (PD‐PHGG) dispersions, added to the extract in the proportions of 0.25:0.75:9 and 0.5:0.5:9 (wt/wt/wt), respectively. The powders encapsulated with the PD‐PHGG mixture by spray‐drying and freeze‐drying showed the highest retention rates for total phenolic compounds (80.57% and 89.94%) and solubility (98.00 and 97.69 g 100 g−1), respectively. The scanning electron microscopy (SEM) images presented spherical forms on the spray‐dried powders, while the freeze‐dried powders exhibited irregular forms. The results obtained by FTIR suggested that the encapsulation occurred in all samples by physical interactions, whereas the thermogravimetric analysis showed that the PEC‐HC powders demonstrated greater thermal stability. Accelerated storage tests indicated that the PD‐PHGG freeze‐dried powders had lower decrease in the antioxidant capacity. Practical applications The industrial use of Araucaria angustifolia bracts (sterile seeds) is currently considered a type of waste. However, the bracts present bioactive compounds, including condensed tannins, considered among phenolic compounds, the most important natural antioxidants. The phenolic compounds of the bracts were extracted by microwave, using exclusively water as a solvent. The application of green technologies is an interesting alternative for the food industry since the use of organic solvents is completely replaced, as well shorter exposure times to high temperatures are obtained and, consequently, lower energy expenditure and lower antioxidant capacity loss. For the encapsulation of phenolic compounds, dietary fibers and protein were used as wall materials, which resulted in a powder containing natural antioxidants, fibers, and essential amino acids, which can be applied in several food formulations.

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“…The moisture content and the a w of the spray-dried and freeze-dried powders are shown in Figure 3a, value is desirable for increasing the stability of the particles, avoid the multiplication of microorganisms and retard darkening from enzymatic and non-enzymatic reactions (Rocha et al, 2019).…”

Section: Physical Analysis Of B Glabra Powdersmentioning

confidence: 99%

Behavior of inulin, polydextrose, and egg albumin as carriers ofBougainvillea glabrabracts extract: Rheological performance and powder characterization

Kuhn

Azevedo

Noreña

2020

J. Food Process. Preserv.

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Microencapsulation by atomization of the mixture of phenolic extracts

Cited by 44 publications

References 31 publications

Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Microwave‐assisted extraction of bioactive compounds fromAraucaria angustifoliabracts followed by encapsulation

Behavior of inulin, polydextrose, and egg albumin as carriers ofBougainvillea glabrabracts extract: Rheological performance and powder characterization

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