Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying

Yamashita, Camila; Chung, Monique Mi Song; Santos, Catarina dos; Malacrida, Cássia Roberta; Moraes, Izabel Cristina Freitas; Branco, Ivanise Guilherme

doi:10.1016/j.lwt.2017.05.063

Cited by 164 publications

(108 citation statements)

References 44 publications

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“…colorants, emulsifiers, thickeners, antioxidants, among others) (Azeredo, 2009;Dias et al, 2016;Gong and Bassi, 2016). Although numerous methodologies can be found in literature for bioactive compounds recovery like ultrafiltration, supercritical fluid extraction, ultrasound extraction, resin adsorption, encapsulation and spray drying among others (da Silva et al, 2016;Destro dos Santos et al, 2016;Kaderides and Goula, 2017;Li et al, 2012;Medina-Meza and Barbosa-Cánovas, 2015;Yamashita et al, 2017), five distinct recovery stages can principally be observed: macroscopic pre-treatment, macro and micromolecules separation, extraction, purification and nutraceuticals formation (Galanakis, 2012).…”

Section: Peak Tentative Identificationmentioning

confidence: 99%

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Melgar

Días

Ćirić

et al. 2018

Industrial Crops and Products

122

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A B S T R A C TAvocado (Persea americana Mill.) is a worldwide consumed fruit, with great interest for cosmetic and pharmaceutical industries; however, 30% of avocado fruits are bio-wastes (peels and kernels), converting them into a potential source of bioactive compounds, such as phenolic compounds. Therefore, the hydroethanolic extracts of peels and kernels of Persea america Mill. var. Hass were analysed regarding their individual phenolic profile by HPLC-DAD/ESI-MS and correlated with their antioxidant, antimicrobial and cytotoxic activities. Avocado byproducts presented a very distinct phenolic profile, presenting higher concentration in peels (227.9 mg/g of extract for total phenolic content), mainly in (epi)catechin derivatives (175 mg/g of extract), followed by chlorogenic derivatives (42.9 mg/g of extract). In this study hydrophilic and lipophilic antioxidant assays were performed together for the first time in P. americana by-products, and although kernels showed a great antioxidant potential (EC 50 values ranging from 18.1 to 276 μg/mL), peels presented the highest potential (EC 50 ranging from 11.7 to 152 μg/mL), mainly due to the presence of phenolic compounds, and an overall better performance in the antibacterial assays. Further studies needs to be conducted to better understand the correlation between the presence of phenolic compounds and bioactivities, however, the main objective is to implement these biocompounds in different products and industries, due to results obtained, P. americana peels could be a great alternative in the substitution of synthetic antioxidants.

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Section: Peak Tentative Identificationmentioning

confidence: 99%

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Melgar

Días

Ćirić

et al. 2018

Industrial Crops and Products

122

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“…Fleshy fruit acidity is mainly caused by the organic acids present in most ripe fruits (Etienne, Génard, Lobit, Mbeguié-A-Mbéguié, & Bugaud, 2013). Yamashita et al (2017) also showed that products obtained after the lyophilisation of blackberries caused high acidity.…”

Section: Ph Value Of Batter With Different Amounts Of Freeze-dried Blmentioning

confidence: 95%

“…Blackberries are a great source of anthocyanin pigments (Fan-Chiang & Wrolstad, 2006), and the content of these pigments plays a critical role in determining the colour quality of many fresh and processed fruits (Giusti & Wrolstad, 2005). For example, an anthocyanin-rich extract of a blackberry by-product was obtained through freeze-drying (Yamashita et al, 2017).…”

Section: Colour Parameters Of Freeze-dried Blackberry Powdermentioning

confidence: 99%

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Różyło

Wójcik

Biernacka

et al. 2019

CyTA - Journal of Food

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The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of batter divergence was observed in the batter without the addition of BP. Freeze-dried BP was characterised by the following colour parameters: L* = 42.87, a* = 15.91 and b* = −0.26. Lightness component (L*) of gluten-free crispbread decreased from 75.27 to 42.73, colour (b*) value decreased from 19.91 to 8.27 and redness (a*) value increased from 1.10 to 7.32 with the addition of BP at a range from 0% to 5%. Crispbreads prepared with BP (5%) also had significantly higher minerals including potassium, calcium, magnesium, iron and manganese in comparison to control crispbreads. In addition, BP caused an increase in total flavonoids, phenolics and anthocyanins content.Pan crujiente sin gluten con polvo de mora liofilizado: calidad y composición mineral RESUMEN El presente estudio se propuso analizar el efecto de la adición de polvo de mora (BP) liofilizado, en el rango de 0% a 5%, sobre las propiedades físicas y algunos parámetros nutricionales del pan crujiente sin gluten. La masa añadida con BP mostró un valor de pH significativamente más bajo, mientras que en la masa a la que no se adicionó BP se constató el indicador de divergencia más alto. El BP liofilizado se caracterizó por los siguientes parámetros de color: L*=42.87, a*=15.91 y b*= −0.26. El componente de luminosidad (L*) del pan crujiente sin gluten disminuyó de 75.27 a 42.73, el valor de color (b*) se redujo de 19.91 a 8.27, mientras que el valor de enrojecimiento (a*) aumentó de 1.10 a 7.32 con la adición de BP en un rango de 0% a 5%. En comparación con los panes crujientes de control, los panes crujientes preparados con BP (5%) presentaron contenidos de minerales significativamente más altos, incluyendo potasio, calcio, magnesio, hierro y manganeso. Además, el BP provocó el aumento del contenido total de flavonoides, fenólicos y antocianinas. ARTICLE HISTORY

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“…Yamashita et al. () microencapsulated anthocyanins from blackberry by‐products in maltodextrins using freeze‐drying techniques and concluded that dextrose equivalent is an important factor in anthocyanin retention, powder hygroscopicity, moisture content, acidity, water activity, and color.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, Rabelo et al (2018) produced stable W/O nanoemulsions for protecting açaí berry anthocyanins and suggested the application of the products obtained in foods and pharmaceuticals. Yamashita et al (2017) microencapsulated anthocyanins from blackberry by-products in maltodextrins using freeze-drying techniques and concluded that dextrose equivalent is an important factor in anthocyanin retention, powder hygroscopicity, moisture content, acidity, water activity, and color.…”

Section: Introductionmentioning

confidence: 99%

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Eisinaitė

Leskauskaitė

Pukalskienė

et al. 2020

Journal of Food Science

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Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water‐in‐oil‐in‐water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze‐drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze‐drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic–rich extracts. Practical Application Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.

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Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying

Cited by 164 publications

References 44 publications

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

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