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Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials.
Oro, Carolina E Demaman; Paroul, Natalia; Mignoni, Marcelo L; Zabot, Giovani L; Backes, Geciane T; Dallago, Rogério M; Tres, Marcus V.
Afiliação
  • Oro CED; Department of Food Engineering, 37890URI Erechim, Brazil.
  • Paroul N; Department of Food Engineering, 37890URI Erechim, Brazil.
  • Mignoni ML; Department of Food Engineering, 37890URI Erechim, Brazil.
  • Zabot GL; Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil.
  • Backes GT; Department of Food Engineering, 37890URI Erechim, Brazil.
  • Dallago RM; Department of Food Engineering, 37890URI Erechim, Brazil.
  • Tres MV; Laboratory of Agroindustrial Processes Engineering (LAPE), 28118Federal University of Santa Maria, Brazil.
Food Sci Technol Int ; 29(3): 255-265, 2023 Apr.
Article em En | MEDLINE | ID: mdl-34939457
There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD + 5% GA, 15% MD + 5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC50 (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73 ± 1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rubus / Goma Arábica País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rubus / Goma Arábica País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos