Thermal characterization of Arrabidaea chica (Humb. & Bonpl.) B. Verl. dry extracts obtained by spray dryer

Abstract

This work aimed at characterizing Arrabidaea chica dry extracts obtained by spray dryer, after blending with gum arabic and/or maltodextrin in different proportions. Thermogravimetry, derivative thermogravimetry and differential thermal analysis were used to determine their thermal profile. Thermal analysis demonstrated that the blend containing 25% A. chica extract, 25% gum arabic and 50% maltodextrin had the strongest interaction between adjuvants and hydroalcoholic extracts, thus proving the best blending proportion. Infrared spectroscopy profile, which was used to infer the chemical composition of both the plant material and such a blend, showed typical absorption bands deriving from links of functional groups remained over the plant material. Scanning electron microscopy revealed a heterogeneous morphology of both dry extract and formulations with smooth surface and rough surface. Thermoanalytical techniques and spectrophotometry proved valuable tools to investigate physicochemical characteristics of formulations

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

“…Bands at 1743 cm −1 and 1734 cm −1 related to vibrations of the C=O stretch, at 1447 cm −1 and 1444 cm −1 referring to the CH 3 group folding vibration and at 1140 cm −1 and 1162 cm −1 are characteristic of CO stretching vibrations ( Figure 1 ). However, the spectrum obtained for microparticles showed a band at 3047 cm −1 characteristic of OH stretch vibration and 2918 cm −1 referring CH, at 1743 cm −1 related to C=O stretch vibrations, at 1606 cm −1 related to C=C stretch vibrations and in 1034 cm −1 referring to C-C stretching vibrations [ 40 ]. The binary mixture was produced in the same proportions of adjuvants maltodextrin and Arabic gum and oily extract (1:2:1) used in the formation of the microparticle.…”

“…The first step was the homogenization of the aqueous phase with the oily extract. The aqueous phase was composed by MD (5%) and GA (10%) both solubilized in distilled water at the final volume (200 mL), which was then added to the oily extract (5%) under magnetic stirring for 30 min [ 40 ]. Then, it was dispersed to the ultra turrax (IKA, T 125, São Paulo, Brazil) at 5000 rpm for 20 min for complete homogenization.…”

“…The FTIR spectrum was obtained by spectrophotometer (IR Prestige-21 Shimadzu ® Kyoto, Japan) performed by mixing the powder sample with potassium bromide (KBr) and pressing it at high pressure, forming a tablet. The absorption spectrum was analyzed in the range of 4000 to 600 cm −1 , with 32 scans and a resolution of 4 cm −1 [ 40 ]. The samples submitted to FTIR analysis were the oily extract, the binary mixture (maltodextrin and Arabic gum and oily extract), and the microparticles.…”

Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum Schum.) agroindustrial by-product

“…Thermal Analysis (TGA) and Differential Thermal Analysis (DTA) of CSB and CE were performed by means of a thermal analyzer, model DTG-60 (Shimadzu, Japan), using an aluminum crucible containing approximately 9.0 mg samples, under nitrogen atmosphere (N 2 ) and flow rate of 50 mL/min. Experiments were carried out in the temperature range between 25 and 600 °C, at a heating rate of 10 °C/min (Sampaio et al, 2016).…”

Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

“…Samples were weighed (5-10 mg) in platinum crucible and analyzed under N 2 atmosphere at a flow rate of 50 mL/min. Tests were carried out in the temperature range of 25-600 °C with a heating rate of 10 °C/min (Sampaio et al, 2016). The results were analyzed by the TA-60W-Shimadzu software.…”