Development of alginate‐pectin microcapsules by the extrusion for encapsulation and controlled release of polyphenols from papaya ( Carica papaya L.)

Abstract

The papaya fruit (Carica papaya L.) contains a wide variety of bioactive compounds with potential applications in the food and nutraceutical industries. The entrapment and release of such bioactive compounds remain a critical step for the development of functional, stable, and cost‐effective storage and delivery systems, since the interaction of polymers on capsules and the payload molecules can influence the performance of the capsule system under operational conditions. The present study describes the encapsulation of rutin and trans‐ferulic acid‐rich extracts from papaya exocarp in a pectin‐alginate composite, evaluating the performance of gallic acid encapsulation obtained through in situ and two‐step entrapment methods. The best alginate:pectin ratio for gallic acid encapsulation was 55:45 and 61:39, achieving 6.1 mg and 28.1 mg GAE/g capsules when the papaya exocarp extract was encapsulated by in situ and two‐step, respectively. We also evaluated the payload release performance of the obtained capsules under in vitro conditions simulating gastrointestinal conditions. Our results indicate an increased protective effect at gastric pH and targeted release of polyphenols when in situ encapsulation is used to encapsulate the extracts. Practical applications Currently, adding value to agroindustry processing waste is an important focus to achieve a more economically and environmentally sustainable food industry. The recovery of bioactive molecules such as polyphenols, for food supplements or formulation additives in the form of by‐product extracts is gaining importance as novel sustainable processes in the agricultural industry. Thus, the encapsulation of such bioactive extracts for storage and consumption is an active research field, aiming to overcome the low storage stability and lability to gastric conditions, currently hindering their applications in food or pharmaceutical formulations. In this sense, capsule design and the development of efficient encapsulation methods are very important to obtain a suitable carrier and protector system for the capsulated bioactive extracts or molecules. This research aims to add value to papaya waste and potentially to other agroindustry wastes such as pectin and alginate, resulting in a polyphenol carrier with excellent encapsulation and targeted release properties under gastrointestinal conditions. In conclusion, this kind of works could allow to the application of the agroindustry byproducts to obtain high added‐value products, in the form of polyphenol‐loaded capsules.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

“…The enrichment of conventional products and the development of novel foods, which meet demands for healthier foods, is currently a challenge for the food industry [ 15 , 16 ]. In order to meet those demands, bioactive blackberry compounds could be used as a source of valuable natural additives [ 17 ].…”

“…Choosing an encapsulation method, as well as developing a carrier for valuable components that protects them but at the same time is inexpensive and safe for consumption, is a demanding process [ 16 ]. Polysaccharides such as starch, pectin, cellulose, and β-cyclodextrin have been recognized as some of the potentially successful materials for encapsulation [ 18 , 19 , 20 , 21 ].…”

“…Polysaccharides such as starch, pectin, cellulose, and β-cyclodextrin have been recognized as some of the potentially successful materials for encapsulation [ 18 , 19 , 20 , 21 ]. Dietary fibers and polyphenols have usually been studied separately, but it is necessary to understand their interactions since this can affect the bioavailability and bioaccessibility of polyphenols that have been examined in numerous studies [ 14 , 16 , 22 , 23 , 24 , 25 , 26 ]. In addition, there is evidence that different fibers (such as strawberry dietary fibers, apple cell wall components, and onion fiber) can be utilized to deliver different polyphenols and to be used for the efficient preparation of functional food ingredients [ 27 , 28 , 29 , 30 ].…”

“…The encapsulation of bioactive compounds such as polyphenols is an active research field, and the main goals are to overcome their low storage stability and obtain a suitable protection system [ 16 ]. Unsaturated bonds in the polyphenols’ structure make them sensitive to oxidizing agents (light, heat, moisture and oxygen) and exposure to those agents could cause structural changes.…”

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

“…Moreover, these microbes must survive the processing and storage of food, as the presence of large numbers of unstressed and viable microbial cells at the time of using them is responsible for the health benefits. The probiotic counts between 10 6 and 10 9 CFU/g are universally admitted in the food [ 2 , 3 ].…”