Microencapsulation of the Extract from Euterpe edulis Co-product: An Alternative to Add Value to Fruit Agro-Chain

Ribeiro, Leilson de Oliveira; Freitas, Suely Pereira; Jung, Eliane Przytyk; Kunigami, Claudete Norie

doi:10.1007/s12649-020-01122-1

Cited by 3 publications

(5 citation statements)

References 40 publications

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“…As oil and water are immiscible, the oil microparticles presented smaller hygroscopicity values than those from wall material–water mixture. According to Nurhadi et al [ 46 ], microparticles with hygroscopicity higher than 20% can be considered very hygroscopic; therefore, they are not stable, being more susceptible to water absorption and, to the stickiness of the material and oxidation of the target compounds [ 13 ].…”

Section: Resultsmentioning

confidence: 99%

“…Due to its flexibility, using a spray dryer for microencapsulation of oils shows advantages when operating on a large scale. Additionally, the wall material used for emulsion preparation protects the encapsulated oil from light, oxygen, and moisture, for example [ 12 , 13 ]. In their previous study, Reis et al [ 7 ] obtained antioxidant emulsions consisting of a mixture of oils from different passion fruit seeds ( Passiflora setacea , Passiflora alata , and Passiflora tenuifila ) and antioxidant extracts from their defatted seeds.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the use of microencapsulation can guarantee the chemical stability of both oil and antioxidant compounds. In addition to extending the shelf-life of the obtained products, the elaborated powders take up less space during storage when compared to liquid products such as emulsions and extracts, thus being a current approach to obtain bioproducts from Passiflora cincinnata seeds [ 13 ]. To our knowledge, this approach has not been evaluated for the biorefinery of seeds of this passion fruit species.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Reis

Freitas

Lorentino

et al. 2023

Foods

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The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Reis

Freitas

Lorentino

et al. 2023

Foods

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“…Meanwhile, chemical processes include brief and intricate coacervation, interfacial polymerisation, and phase separation. The food industry uses this technology to reliably protect sensitive and labile nutrients, including their controlled release (de Oliveira Ribeiro et al, 2021). Spray drying is one of the methods employed in pharmaceutical and food manufacturing to form dry powder from the liquid.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics

Iwansyah,

Wardhani,

Darsih

et al. 2023

IFRJ

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The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.

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Recovering Antioxidant Compounds from the Juçara Residue Using a Green Approach

Lima,

da Silva,

Novo

et al. 2023

Foods 2023

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Microencapsulation of the Extract from Euterpe edulis Co-product: An Alternative to Add Value to Fruit Agro-Chain

Cited by 3 publications

References 40 publications

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics

Recovering Antioxidant Compounds from the Juçara Residue Using a Green Approach

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