Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-11-13 DOI:10.1016/j.jfoodeng.2024.112393

Elivaldo Nunes Modesto Junior , Rosane Patricia Ferreira Chaves , Henrique Silvano Arruda , Felipe Tecchio Borsoi , Glaucia Maria Pastore , Gustavo Araujo Pereira , Renan Campos Chisté , Rosinelson da Silva Pena

{"title":"Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion","authors":"Elivaldo Nunes Modesto Junior , Rosane Patricia Ferreira Chaves , Henrique Silvano Arruda , Felipe Tecchio Borsoi , Glaucia Maria Pastore , Gustavo Araujo Pereira , Renan Campos Chisté , Rosinelson da Silva Pena","doi":"10.1016/j.jfoodeng.2024.112393","DOIUrl":null,"url":null,"abstract":"<div><div>Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (<em>Eugenia brasiliensis</em>) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely <em>Psyllium husk</em> (PY), <em>Cassia tora</em> gum (CT), and <em>Mutamba</em> gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through <em>in vitro</em> gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112393"},"PeriodicalIF":5.3000,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S026087742400459X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}

引用次数: 0

Abstract

Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (Eugenia brasiliensis) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely Psyllium husk (PY), Cassia tora gum (CT), and Mutamba gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through in vitro gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.

查看原文本刊更多论文

利用非常规壁材和体外胃肠道消化技术对富含花青素的巴西桉树果实提取物进行微胶囊封装

由于水果的技术潜力和已知的生物效应，从水果中提取生物活性化合物以促进健康的科学研究在全球范围内日益增多。因此，本研究旨在利用传统（麦芽糊精 - MD 和阿拉伯树胶 - GA）和非常规壁材，即洋车前子壳 (PY)、决明子胶 (CT) 和穆坦巴胶 (MG)，通过喷雾干燥法研究 grumixama 果实（Eugenia brasiliensis）中总花青素 (TA) 和总酚类化合物 (TPC) 的微胶囊化。此外，还通过体外胃肠道消化评估了这些壁材对 TA 生物可及性的影响。与含有 MD（分别为 60 毫克/100 克和 545 毫克/100 克）的微胶囊相比，含有 GA 的微胶囊显示出更高的花青素保留率（64 毫克/100 克）和总酚类化合物保留率（1281 毫克/100 克）。用 GA 与 1%的PY、CT 或 MG 结合生产微胶囊时，TA 的释放率和吸水率都有所提高。含有 MG 的微胶囊的 TA 释放率最高，其次是PY 和 CT。然而，使用 GA 和 1% CT 生产的微胶囊对 TA 的生物可及性最高，是 GA 微胶囊的 12 倍。因此，将非常规壁材（PY、CT 和 MG）与常规壁材（GA）结合使用可提高微胶囊的技术和生物特性。这些发现为进一步研究生物活性化合物在食品工业和其他领域的应用开辟了重要途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.