Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Abstract

Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the use of different biopolymers as encapsulating agents on the content of organic acids, minerals, fibers, phenols, carotenoids, and the antioxidant activity of the powdered product. Fruits were ground and freeze-dried with or without biopolymers (maltodextrin, resistant maltodextrin, cyclodextrin, and pea protein). Rosehip formulated purees with encapsulating agents are an interesting food ingredient rich in fiber and minerals that could be used in the food industry in order to obtain different functional foods. Results obtained in this study show that all formulated samples are a good source of potassium, calcium, magnesium, and manganese. Both rosehip without biopolymers and rosehip with pea protein formulations are also a good source of Zn. Formulation with pea protein can be claimed as a good source of Fe. All formulations are food ingredients with a very high content of ascorbic acid. Comparing the encapsulating agents, depending on the studied bioactive compound samples behaved differently. In conclusion, it can be indicated that pea protein is recommended as an encapsulating agent since the rosehip with pea protein sample has the highest content of fiber, minerals, organic acids, and carotenoids among the encapsulating agents studied.

Effect of Spray Drying Encapsulation on Nettle Leaf Extract Powder Properties, Polyphenols and Their Bioavailability

“…The goal of this process is to quickly and efficiently remove the water from the food and obtain a powder with the desired physicochemical properties [ 10 ]. In addition, a physical barrier is created by protecting the unstable active ingredient from external influences (light, moisture, oxygen) [ 11 , 12 ]. Spray drying is an alternative to improve the preservation of the final product.…”

CO2 supercritical extraction and microencapsulation of oleoresins from rosehip fruits for getting powders with multiple applications

“…As expected, N powder presented the highest antioxidant activity of 5.27 mM TEAC/g DW, compared to 4.53 mM TEAC/g DW for powder T. The high antioxidant activity of N powder could be correlated to the carotenoids and flavonoids content. Igual et al (2022) obtained high values for antioxidant capacity, depending on the encapsulating material, ranging from 607.00 ± 13.00 mg TEAC/100 g to 955.00 ± 4.00 mg TEAC/100 g by DPPH method. This result indicates that rosehip can be used as a reliable source of natural antioxidants.…”

“…Rosehip prepared purees with encapsulating agents are an attractive food ingredient high in fiber and minerals that might be employed in the food industry to create various functional foods ( Igual et al, 2022 ). Obtaining a powdered product would stimulate its consumption as a rehydrated juice or infusion, or to be added to sweets, dairy products, salads, ice cream, snacks, and even to enhance nearly any cuisine with bioactive elements ( Igual et al, 2021 ).…”

“…Comparing the encapsulating agents studied in the literature, the bioactive compound profiles behaved differently. In the case of carotenoids, the use of pea protein allowed obtaining a rosehip powder product with a higher content of carotenoids (45.9 ± 0.2 mg BC/100 g); however, the content of phenolic compounds was higher in the rosehip sample encapsulated with maltodextrin (1275.0 ± 4.0 mg GAE/100 g) ( Igual et al, 2022 ). Concerning the cross-linked microencapsulation technique, Neagu et al (2020) studied the oleoresin supercritical extracts from sea buckthorn encapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG) and proved that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems for carotenoids and LC.…”

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

“…Rosa canina L. gained special attention due to the presence of numerous biologically active compounds present in the fruit, including phenolics and carotenoids, amongst others [ 2 ], resulting in health benefits, such as antioxidant, antibacterial, antidiabetic, anti-inflammatory, immunomodulatory, and anti-obese properties [ 3 , 4 ]. Rosehip is rarely consumed fresh due to its sour taste and hard structure of the fruit, where hairy achenes are enclosed by the red pericarp [ 5 , 6 , 7 ]. Thus, rosehip fruits are usually processed into juice, puree, or dried products [ 1 , 6 ] that are further used for the production of other foods, including nectars [ 8 ] and jams [ 9 ].…”