Microcapsules of ‘jabuticaba’ byproduct: Storage stability and application in gelatin

Abstract

This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 °C. Regarding color stability, CapMG showed smaller variations in the total color difference (ΔE) than the other samples. The lowest ΔE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of ‘jabuticaba’ byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions.

Blackberry pomace microspheres: An approach on anthocyanin degradation

“…The values of TPC, TMA, TF, DPPH, ABTS, and FRAP were higher for sample BE compared to sample BP, corroborating with other similar studies (Santos et al, 2017a;Rodrigues et al, 2018). This could be due to the high temperatures used in the spray dryer, which can improve the antioxidant activity of samples by the formation of phenolic compounds resulting from the Maillard reaction, which generally exhibit high antioxidant properties (Murador et al, 2018;Pitalua et al, 2010).…”

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

“…The antioxidant capacity, shelf-life stability, and antimicrobial activity of bioactive compounds extracted from sugarcane bagasse have not been extensively studied. However, there is a handful of research findings related to the encapsulation of bioactive compounds from different plants [ 16 , 17 ] and natural by-products [ 18 , 19 ] but there is no literature about the encapsulation of bioactive compounds extracted from sugarcane bagasse (SCB). This research aims to analyze microencapsulation’s effect on the stability of sugarcane bagasse extracts and their potential use as antioxidant and antimicrobial agents.…”

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

“…It was observed the increase of TPC, TMA, TF, DPPH, ABTS and FRAP by comparing jaboticaba pomace (JP) with extract (JE). This relation was founded in other studies (Rodrigues et al 2018b, Santos et al 2017b), the use of spray dryer with high temperature improve the antioxidant activity due to the formation of phenolic compounds resulting from degradation of others compounds (Pitalua et al 2010).…”

“…Besides 115.4 µg GAE mg -1 and 52.44 µg GAE mg -1 for JE and JM, respectively. This can be explained by the lyophilization method, that did not use high temperatures to dry, and preserve the bioactive compounds from temperature degradation (Rodrigues et al 2018b).…”