Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Abstract

The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating agent and verified its antioxidant activity. Phenolic compounds were determined by UV spectroscopy and identified by Ultraefficiency Liquid Chromatography. Antioxidant activity was measured by ABTS and DPPH assay. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content and water activity were applied to characterize the microparticle. The crude extract and microparticle had total polyphenols of 135.1 mg/g ± 0.078 and 130.5 mg/g ± 0.024, respectively. Caffeic and gallic acids were identified. The crude extract and the microparticle showed good antioxidant activity by ABTS and DPPH assay, justified by the presence of the phenolic compounds found. The microparticle showed spherical and heterogeneous structures and good encapsulation efficiency from the spray drying process using maltodextrin. The results show that the extract of the tucuma almond coproduct can be used as a phenolic compound-rich source and microencapsulated with possible application for functional food production.

Effect of spray‐dried pomegranate peel polyphenols on the inhibition of lipid oxidation

“…According to the conditions tested (4.5 mL min −1 of flow rate, 125 °C of inlet air temperature and 35 L h −1 of dry air flow rate), the experimental value of S / N was higher than the expected, with a percentage of inhibition of lipid oxidation of 87.40% ± 1.96%. Other research works already demonstrated that the total phenolic content of vegetable extracts is susceptible to temperatures as 100 °C (Ferreira et al ., 2022), 110 °C (Tran & Nguyen, 2018), 130 °C (Loan et al ., 2016) and 90–150 °C (Reblova, 2012) but despite that some yields were obtained in the respective processes. In the case of pomegranate peel polyphenols, it was reported that, in sunflower oil used in a deep‐frying potato process, they had an inhibitory effect against lipid oxidation at 180 °C and also reduced the production of acrylamide, a carcinogenic compound (Mekawi et al ., 2019).…”

“…temperature and 35 L h À1 of dry air flow rate), the experimental value of S/N was higher than the expected, with a percentage of inhibition of lipid oxidation of 87.40% AE 1.96%. Other research works already demonstrated that the total phenolic content of vegetable extracts is susceptible to temperatures as 100 °C(Ferreira et al, 2022), 110 °C(Tran & Nguyen, 2018), 130 °C(Loan et al, 2016) and 90-150 °C (…”

Encapsulation, characterisation and incorporation of chebulagic acid from beleric (Terminalia Bellirica) fruits in orange juice

“…With few modifications, the methodology proposed by Ferreira et al . (2022) and Gabriel et al . (2015) was used to perform differential scanning calorimetry (DSC) measurements of the obtained samples.…”

“…Glass transition temperature (Tg) is a vital parameter in the spray drying technique as this property is strongly International Journal of Food Science and Technology 2023 associated with the adhesion and agglomeration of the material within the drying chamber (Gabriel et al, 2015). Different authors (Gabriel et al, 2015;Ferreira et al, 2022) mentioned that material sticking during processing is likely to occur when the working temperatures exceed the material's Tg by 20 °C. Table 4 shows the Tg of CA, maltodextrin and gum Arabic and ECA.…”

“…Determination of water absorption index (WAI), water solubility index (WSI) and swelling capacity (SWC) With few modifications, the methodology proposed by Ferreira et al (2022) and Gabriel et al (2015) was used to perform differential scanning calorimetry (DSC) measurements of the obtained samples. The DSC 4000 equipment from Perkin Elmer with a cooling device was utilised for these measurements.…”