Maltodextrin and Gum Arabic-Based Microencapsulation Methods for Anthocyanin Preservation in Juçara Palm (Euterpe edulis Martius) Fruit Pulp

Abstract

The juçara fruits (Euterpe edulis Martius), native to the Atlantic Forest, are rich in anthocyanins. To preserve the anthocyanins in juçara fruit pulp, this study aimed to evaluate the effectiveness of microencapsulation by spray drying and freeze drying with maltodextrin (dextrose equivalent 16.5 to 19.5) and gum arabic in different proportions. The obtained microparticles were characterized by quantifying the total polyphenol and anthocyanin contents, by performing differential scanning calorimetry, thermogravimetry, and infrared spectroscopy and by using scanning electron microscopy to analyze the morphology of the particles. The total amount of polyphenols in the fruit pulp was 750 ± 16.7 mg GAE/100 g of the freeze-dried sample. The total anthocyanins in the fruit pulp was 181.25 ± 5.36 (mg/100 g). The microparticles were formed by employing maltodextrin and gum arabic in a 1:1 proportion as the polymeric matrix; the mixtures of pulp and polymeric matrix were prepared in proportions of 2:3 and 2:1, preserving up to 83.69% of the anthocyanin content. Lyophilization of the 2:1 mixture resulted in an anthocyanin content of 116.89 ± 4.43 (mg/100 g), whereas lyophilization of the 2:3 mixture resulted in 151.68 ± 1.39 (mg/100 g) anthocyanin content, which did not differ from the value obtained by spray drying the 2:3 mixture (150.76 ± 5.79 (mg/100 g)). Thermal analyses showed that the microparticles obtained by freeze drying at a ratio of 2:3 presented greater resistance to degradation with increasing temperature. The incorporation of the pulp in the polymeric matrix was demonstrated by IR analyses. Microparticles obtained by freeze drying showed the formation of various-sized flakes, whereas those obtained by spray drying were spherical in shape. Microencapsulation is a possible alternative for improving the stability of the anthocyanins in this fruit.

Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers

“…The characteristic absorption bands of the jussara pulp were preserved in the coaxial samples without significant changes, suggesting that this setup maintains most of the integrity of the pulp. Mazuco et al [42] used a blend of maltodextrin and arabic gum to microencapsulated jussara pulp, and the association also proved to be a viable alternative for maintaining the integrity of the components. Other studies reported that biopolymers such as carboxymethyl, cyclodextrin and chitosan increased thermal stability of anthocyanins [43][44][45].…”

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

“…And its application on fresh tomato significantly reduced the decay rate and weight loss, thus prolonged the shelf life of fresh products [60]. Microencapsulation was also a promising alternative to improve the stability Advances in Polymer Technology of polyphenols, pigments, and nutrients in fruit-based food [61][62][63]. It was evident that the microcapsule of maltodextrin and Arabic gum maintained the anthocyanin content up to 150 mg 100 g -1 , over 80% of the initial concentration in juçara fruit pulp [63].…”

“…Microencapsulation was also a promising alternative to improve the stability Advances in Polymer Technology of polyphenols, pigments, and nutrients in fruit-based food [61][62][63]. It was evident that the microcapsule of maltodextrin and Arabic gum maintained the anthocyanin content up to 150 mg 100 g -1 , over 80% of the initial concentration in juçara fruit pulp [63]. Interestingly, the microencapsulated alginate beads (Lactobacillus plantarum HER1325) prevented bacteriophage infections during vegetable fermentation [64].…”

Beta-Glucan as Wall Material in Encapsulation of Elderberry (Sambucus nigra) Extract

“…, polysaccharides and proteins [16]. Recent studies show that higher content of coating material have positive effect on quality of microencapsulation of anthocyanins [17]. The wall material selection can affect the efficiency of the microencapsulation since there is a significant difference between their ability to form films, biodegradability, resistance to gastrointestinal tract, viscosity, solids content, hygroscopicity, and cost [18].…”