Solid state stability of polyphenols from a plant extract after fluid bed atmospheric spray-freeze-drying

Teixeira, Cristiane Cardoso Correia; Cabral, Tatiana Pereira de Freitas; Tacon, Luciana A.; Villardi, Isabel Lemos; Lanchote, Aurea D.; Freitas, Luís

doi:10.1016/j.powtec.2017.06.054

Cited by 20 publications

(9 citation statements)

References 45 publications

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“…ese results could suggest that polyphenols are better preserved when their concentration is higher and that light accelerated polyphenol degradation [30]. e results are in accordance with the work by Teixeira et al [31] reporting that the rate of artepillin C (3,5-diprenyl-4hydroxycinnamic acid) loss under the light and in the dark during the first week of storage is similar, but after the seventh day, the artepillin C loss is more pronounced under light. Polyphenols are very unstable compounds and may be degraded when exposed to high temperatures, oxygen, light, enzymes, and other elements [32].…”

Section: Stability Of Seasoned Salts With Osmsupporting

confidence: 90%

Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2019

Journal of Chemistry

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Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.

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Section: Stability Of Seasoned Salts With Osmsupporting

confidence: 90%

Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2019

Journal of Chemistry

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“…Baccharis dracunculifolia D.C. (Bd) plant extract [140] To verify the influence of fluidized bed atmospheric spray-freeze-drying on the quality of Bd extracts as well as the physical and chemical stability of their main active species during and after the drying.…”

Section: Eggplant Cubes [138]mentioning

confidence: 99%

Freeze-Drying of Plant-Based Foods

Bhatta

Janežić

Ratti

2020

Foods

187

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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

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“…More than 50% of all drugs used in modern medicinal treatments are composed of natural products and derivatives thereof [1]. The physicochemical stability is a determining factor in the quality of plant extracts and the transformation of these into dry-powdered form is the most desirable strategy, considering that this form improves its stability and facilitates the manipulation of the material [2]. Techniques for the incorporation of plant extracts within polymer matrices have indicated a good alternative for the improvement of the functionality of medicinal plant extracts [3].…”

Section: Introductionmentioning

confidence: 99%

Encapsulated Microparticles of (1→6)-β-d-Glucan Containing Extract of Baccharis dracunculifolia: Production and Characterization

et al. 2019

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β-Glucans are biomacromolecules well known, among other biological activities, for their immunomodulatory potential. Similarly, extracts of Baccharis dracunculifolia also possess biological properties and are used in folk medicine for the treatment of inflammation, ulcers, and hepatic diseases. Microparticles containing (1→6)-β-d-glucan (lasiodiplodan) and B. dracunculifolia extract were produced and characterized. A 23 factorial design was employed to define the conditions of production of microparticles by atomization. Lasiodiplodan associated with maltodextrin and gum arabic was studied as a matrix material. Microparticles of 0.4 μm mean size and high phenolics content (3157.9 μg GAE/g) were obtained under the optimized conditions. The microparticle size ranged from 0.23 to 1.21 µm, and the mathematical model that best represented the release kinetics of the extract was the Korsmeyer-Peppas model. Diffusional exponent (n) values of 0.64 at pH 7.7 and 1.15 at pH 2.61 were found, indicating particles with a non-Fickian or anomalous transport system, and Super Case II transport, respectively. Thermal analysis indicated that the microparticles demonstrated high thermal stability. The X-ray diffraction analyses revealed an amorphous structure, and HPLC-DAD analysis showed microparticles rich in phenolic compounds: caffeic acid, p-coumaric acid, and catechin. The microparticles obtained comprise a new biomaterial with biological potential for applications in different fields.

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Solid state stability of polyphenols from a plant extract after fluid bed atmospheric spray-freeze-drying

Cited by 20 publications

References 45 publications

Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Freeze-Drying of Plant-Based Foods

Encapsulated Microparticles of (1→6)-β-d-Glucan Containing Extract of Baccharis dracunculifolia: Production and Characterization

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