Shelf Life of Bioactive Compounds from Acerola Pulp (Malpighia spp.) through Freeze-Drying and Microencapsulation

Saqueti, Bruno Henrique Figueiredo; Alves, Eloize Silva; Castro, Matheus Campos; Santos, Patrícia D. S.; Sinosaki, Nayane B. M.; Senes, Carlos E. R.; Visentainer, Jesuí Vergílio; Santos, Oscar Oliveira

doi:10.21577/0103-5053.20210096

Cited by 8 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Saqueti et al had used freeze drying to extend the shelf life of acerola pulp. The encapsulation technique preserved the biologically active compounds in acerola pulp for more than180 days (Saqueti et al, 2021).…”

Section: Other Studies Of Spray‐ and Freeze‐dried Productsmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

View full text Add to dashboard Cite

Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

show abstract

Section: Other Studies Of Spray‐ and Freeze‐dried Productsmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Moreover, the results indicated that microencapsulation outperformed lyophilization in preserving the desired compounds in Acerola pulp over a span of 6 months, as evidenced by the superior BCPs content in the microencapsulated samples. These results highlight the potential of microencapsulation as an attractive option for the food industry ( 129 , 130 ).…”

Section: Cryopreservation Of Microcapsules That Contain Bioflavonoidsmentioning

confidence: 62%

Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications

Xiang,

Mlambo,

Shaw

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

Bioflavonoids are natural polyphenolic secondary metabolites that are medicinal. These compounds possess antitumor, cardioprotective, anti-inflammatory, antimicrobial, antiviral, and anti-psoriasis properties to mention a few. Plant species that contain bioflavonoids should be preserved as such. Also, the bioactivity of the bioflavonoids as neutraceutical compounds is compromised following extraction due to their sensitivity to environmental factors like light, pH, and temperature. In other words, the bioflavonoids’ shelf-life is affected. Scientists noticed that bioflavonoids have low solubility properties, poor absorption, and low bioavailability following consumption. Researchers came up with methods to encapsulate bioflavonoids in order to circumvent the challenges above and also to mask the unpleasant order these chemicals may have. Besides, scientists cryopreserve plant species that contain bioflavonoids. In this review, we discuss cryopreservation and bioflavonoid microencapsulation focusing mainly on vitrification, slow freezing, and freeze-drying microencapsulation techniques. In addition, we highlight bioflavonoid extraction techniques, medicinal properties, challenges, and future perspectives of cryopreservation and microencapsulation of bioflavonoids. Regardless of the uniqueness of cryopreservation and microencapsulation as methods to preserve bioflavonoid sources and bioflavonoids’ bioactivity, there are challenges reported. Freeze-drying technology is costly. Cryoprotectants damage the integrity of plant cells, to say the least. Researchers are working very hard to overcome these challenges. Encapsulating bioflavonoids via coaxial electrospray and then cryopreserving the micro/nanocapsules produced can be very interesting.

show abstract

“…The literature has numerous techniques for drying acerola pulps. The freeze-drying preserved the pulp ascorbic acid presented in an acerola pulp [11]. The effect of hot air, vacuum drying, and freeze-drying was investigated on acerola pulp quality attributes, including its active compounds.…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

Garcia

Borges

Chagas

et al. 2022

Food Science and Engineering

View full text Add to dashboard Cite

Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C, selecting freeze-drying and refractance window (considered a novel and promising drying method) as suitable technologies. The final properties of dehydrated pulps using the drying technologies freeze-drying and refractance window were compared: i) water activity, ii)moisture content, iii) hygroscopicity, iv) color parameters, v) microstructure, vi) antioxidant activity, and vii) ascorbic acid stability (30 °C, 75% RH). The dried acerola pulps exhibited low moisture, water activity, and hygroscopicity regardless of the drying technology. However, the pulp dehydrated by refractance window presented significantly higher antioxidant activity than the freeze-dried pulp, with higher ABTS•+ (1,838.60 μM TE/g dehydrated pulp) and FRAP (1,290.00 μM TE/g dehydrated pulp) values. The ascorbic acid stability values were also higher for the pulp dried by the refractance window, which showed a final content of 98.03 mg/100 g dehydrated pulp after ten days of storage. The refractance window is a more appropriate technology to dehydrate acerola pulp with high vitamin C content, antioxidant activity, and ascorbic acid stability than freeze-drying.

show abstract

Shelf Life of Bioactive Compounds from Acerola Pulp (Malpighia spp.) through Freeze-Drying and Microencapsulation

Cited by 8 publications

References 0 publications

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

Contact Info

Product

Resources

About