Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Abstract

The study aimed to microencapsulate jaboticaba byproduct extract by lyophilization, followed by the characterization, pH stability and food application of the prepared microcapsules. The products were visualized by scanning electron microscopy and the yield, encapsulation efficiency (EE%), and bioactive compounds (high‐performance liquid chromatography) were determined. The major compounds found (in all samples) were cyanidin‐3‐glucoside, acids ellagic and gallic, and quercetin. The EE% was 80.0% and yield 67.2%. The capsules presented smooth surfaces and varied morphologies, such as broken glass of irregular sizes. The extracts revealed brighter and lighter‐colored solutions in low pH buffers, while microencapsulation protected the monomeric anthocyanins and phenolic compounds, particularly at pH 6.5. At 4 °C, maria‐mole desserts produced with the extract, showed a higher color variation (ΔE) than the product prepared with the microcapsules. Thus, microencapsulation may be an alternative to maintain the stability of the jaboticaba extract, as a way to reuse the agroindustrial byproduct. Practical applications The nutritional and functional properties of a vast biodiversity of plants (and their byproducts) have not yet been fully studied. Jaboticaba byproduct has great potential for economic exploitation and could be a valuable source of natural antioxidants, however, more studies of this byproduct, are required. Moreover, protecting the antioxidants during the fruit extraction process and storage, can improve the utilization and application of bioactives in food products. In this study, the extraction and microencapsulation of jaboticaba byproduct were realized. The results showed microencapsulation may be a feasible alternative to maintain the stability of the jaboticaba extract and provide a way to reuse the agroindustrial byproduct, as an ingredient in the food and, potentially, cosmetics and pharmaceutical industries.

Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

“…In previous studies, it has been reported that the lyophilization technique has significantly benefited in preserving phenolic compounds, color pigments (anthocyanins, carotenoids, etc. ), ascorbic acid, aroma components, and textural properties in fruits and vegetables (Bhatta et al., 2020; Gümüşay, Borazan, Ercal, & Demirkol, 2015; Palacios, Guillamón, García‐Lafuente, & Villares, 2014; Rajkumar et al., 2017; Rodrigues, Dos Santos, Bergamasco, & Madrona, 2018).…”

Recovery of bioactive compounds from an agro-industrial waste: extraction, microencapsulation, and characterization of jaboticaba(Myrciaria cauliflora Berg) pomace as a source of antioxidant

“…Microcapsules samples presented around 50% of value in analyses of TPC, TF, DPPH, ABTS and FRAP, as expected. The literature showed than microencapsulation with maltodextrin is efficient for the protection of the bioactive compounds against light, temperature and pH (Ozkan et al 2019, Rodrigues et al 2018a. Also, the spray drying technique has a great impact on the encapsulation characteristics including stability (Santos et al 2019(Santos et al , 2017a.…”