Freeze-dried microencapsulation of bergamot pomace extract: stability and antioxidant performance in hydrophilic and lipophilic systems

Antonio Gattuso, Corinne Giacondino, Simone Santacaterina, Amalia Piscopo and Alessandra De Bruno
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Abstract

The use of microencapsulated antioxidant compounds is gaining increasing interest in both scientific and industrial fields due to their functional properties. In this study, a freeze-drying technique was applied to encapsulate an antioxidant extract obtained from bergamot pomace, a by-product resulting from the processing of this citrus fruit. Maltodextrin was used as a coating agent at a concentration of 20%. The resulting microencapsulated extract was then used to enrich two different matrices: (a) apple juice and (b) sunflower oil, in order to evaluate its effectiveness as a natural antioxidant. The antioxidant extract, the microencapsulated powder, and the enriched products were assessed for their physicochemical properties and antioxidant activity. In addition, the main characteristics of the enriched products were monitored during storage at 25 °C for 90 days. The freeze-drying process enabled the stabilization of the antioxidant compounds, facilitating their incorporation into both hydrophilic and lipophilic systems. The incorporation of the microencapsulated extract led to an increased content of polyphenols and enhanced antioxidant properties in both matrices, with these improvements maintained throughout the 90-day storage period.

Abstract Image

佛手柑果渣提取物的冷冻干燥微胶囊化:在亲水和亲脂体系中的稳定性和抗氧化性能
微囊化抗氧化化合物的功能特性使其在科学和工业领域的应用日益受到关注。在这项研究中,冷冻干燥技术被应用于包封从佛手柑渣中获得的抗氧化剂提取物,佛手柑渣是这种柑橘类水果加工的副产品。以麦芽糖糊精为包衣剂,浓度为20%。然后用所得的微胶囊提取物富集两种不同的基质:(a)苹果汁和(b)葵花籽油,以评估其作为天然抗氧化剂的有效性。对抗氧化提取物、微胶囊化粉末和浓缩产物的理化性质和抗氧化活性进行了评价。此外,在25°C条件下保存90天,对富集产物的主要特性进行了监测。冷冻干燥过程使抗氧化化合物稳定,促进它们融入亲水性和亲脂性体系。微胶囊提取物的掺入导致两种基质中多酚含量的增加和抗氧化性能的增强,这些改善在90天的储存期间保持不变。
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