Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability
| Autor: | Renata Araújo Milanez de Sena Andrade, Dayanne Consuelo da Silva, Michelle Maria Barreto de Souza, Rodrigo Lira de Oliveira, Maria Inês Sucupira Maciel, Ana Lúcia Figueiredo Porto, Enayde de Almeida Melo, Luciana Leite de Andrade Lima Arruda, Tatiana Souza Porto |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Food Chemistry Advances, Vol 3, Iss , Pp 100364- (2023) |
| Druh dokumentu: | article |
| ISSN: | 2772-753X 74766430 |
| DOI: | 10.1016/j.focha.2023.100364 |
| Popis: | In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.25 mg GAE 100 g−1) was extracted using 60% of grain ethanol acidified with 2.0% of citric acid. An encapsulating efficiency (68.38%) and retention of phenolic compounds (51.48%) with moderate antioxidant activities were observed using a mixture of maltodextrin (75%) and inulin (25%). The spray-dried microparticles presented a spherical shape without roughness, thus contributing to maintain the stability of the microencapsulated food ingredient. The microparticles obtained was submitted to in vitro digestion and after this process was observed a retention of 61.85% and 48.65% of TPC and ABTS radical scavenging activity, respectively. Moreover, a high recovery (RI = 102.4%) and suitable bioacessibily (BI = 52.32%) also observed. The stability storage of microparticles was evaluated during 60-days in terms of physicochemical parameters, powder properties, antioxidant activity, profile of phenolic compounds and organic acids, being observed suitable maintenance of phenolic content during the storage. The results obtained indicates bioactive-rich microparticles obtained is an interesting alternative for utilization as ingredient for enrichment of food products and nutraceutical formulas. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|