Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability.

Autor: Queiroz de Oliveira W; Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: w229276@dac.unicamp.br., Angélica Neri Numa I; Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., Alvim ID; Technology Center of Cereal and Chocolate, Food Technology Institute (ITAL), 13070-178 Campinas, SP, Brazil., Azeredo HMC; Embrapa Instrumentation, R. 15 de Novembro, 1452, 13560-970 São Carlos, SP, Brazil., Santos LB; Embrapa Instrumentation, R. 15 de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Graduate Program in Food, Nutrition and Food Engineering, UNESP - São Paulo State University, Rodovia Araraquara-Jaú, km 01, 14800-903 Araraquara, SP, Brazil., Borsoi FT; Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., de Araújo FF; Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil; Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil., Sawaya ACHF; Faculty of Pharmaceutical Science, University of Campinas, 13083-871 Campinas, SP, Brazil., do Nascimento GC; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., Clerici MTPS; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., do Sacramento CK; Department of Agricultural and Environmental Sciences, State University of Santa Cruz, 45662-900 BA, Brazil., Maria Pastore G; Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jun 15; Vol. 443, pp. 138579. Date of Electronic Publication: 2024 Jan 26.
DOI: 10.1016/j.foodchem.2024.138579
Abstrakt: A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cará-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ∼47 °C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g -1 .
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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