Spray-Dried Formulations Rich in Malvidin from Tintorera Grape Wastes: Characterization, Stability, and Storage

López, María Dolores; Caamaño, Esteban F.; Pascual, Guillermo; Noriega, Felipe; Fierro-Morales, Paulo; Romero-Román, María Eugenia; Jara, Pamela; Schoebitz, Mauricio; Serra, Ilka Márcia Ribeiro de Souza; Moreno, Diego A.

doi:10.3390/pr9030518

Cited by 13 publications

(9 citation statements)

References 31 publications

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“…The identification of the most abundant phenolic compounds was achieved by combining the retention time and spectral characteristic of each analytical standard (petunidin-3-glucoside, peonidin-3-glucoside, malvidin 3-glucoside, quercetin dihydrate, myricetin, gallic acid, chlorogenic acid, 4-hydroxybenzoic acid, caffeic acid, p-coumaric acid, benzoic acid, and cinnamic acid). The procedure for phenolic compound identification was validated according to the reference [17]. The quantification of the phenolic compounds was based on calibration curves of analytical standards, and the results were expressed in mg L −1 of juice.…”

Section: Identification and Quantification Of Phenolic Compounds Of Juice Samples By Hplc-dadmentioning

confidence: 99%

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Ide¹,

Sabando²,

Castaño

et al. 2021

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Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.

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Section: Identification and Quantification Of Phenolic Compounds Of Juice Samples By Hplc-dadmentioning

confidence: 99%

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Ide¹,

Sabando²,

Castaño

et al. 2021

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“…The Calafate bioactives joined to the enzyme, preventing it from binding to the substrate; therefore the activity of the enzyme was diminished, suggesting that the calafate could enhance cholinergic tone and promote and restore acetylcholine (ACh) functionality. The AChE enzymatic inhibition of calafate encapsulated by spray drying showed slightly lower values with respect to those reported for the Chilean strawberry [ 32 ], and higher values in comparison with microcapsules from Tintorera grapes [ 25 ]. These differing results are due to the kinds of phenolic compounds and concentrations of polyphenols in berry extracts; strawberry and tintorera grapes are not entirely comparable, although in all cases the biological potential of phenolic compounds on the enzyme acetylcholinesterase was observed.…”

Section: Resultsmentioning

confidence: 75%

“…The morphology of the particles was evaluated by scanning electron microscopy (SEM). The microcapsules were attached to a double-sided adhesive tape mounted on SEM stub, coated with 3–5 mA gold/palladium under vacuum scanning electronic microscope (FEI—Inspect S50, FEI Company, Hillsboro, Oregon) working at 5 kV, with 10,003 and 50,003 magnification and operated in high-vacuum mode [ 25 ]. The particle mean size analysis was calculated by measuring 30 randomized particles in the microscope plate.…”

Section: Methodsmentioning

confidence: 99%

Phenolic Compounds in Calafate Berries Encapsulated by Spray Drying: Neuroprotection Potential into the Ingredient

et al. 2021

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Calafate is a berry rich in anthocyanins that presents higher content of polyphenols than other fruits. Its compounds have been described previously, however, the potential thereof in preventing and treating degenerative disorders has not yet been studied. Due to its astringency, the consumption of this berry in its natural state is limited. To profit from the aforementioned properties and reduce palatability issues, calafate berry extracts were microencapsulated by spray drying, a rapid, cost-effective and scalable process, and were then compared with freeze drying as a control. The stability of its contents and its in-vitro potential, with respect to AChE activity and neuroprotection, were measured from the obtained microcapsules, resulting from temperature treatments and different encapsulant contents. The results indicated that the spray-dried powders were stable, despite high temperatures, and their encapsulation exhibited nearly 50% efficiency. The highest quantity of polyphenols and 3-O-glycosylated anthocyanins was obtained from encapsulation with 20% maltodextrin, at 120 °C. Temperature did not affect the microcapsules’ biological action, as demonstrated by their antioxidant activities. The prevention of Aβ peptide cytotoxicity in PC12 cells (20%) revealed that encapsulated calafate can confer neuroprotection. We conclude that spray-drying is an appropriate technique for scaling-up and producing new value-added calafate formulations with anti-neurodegenerative effects and vivid colors.

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“…Inulin microcapsules showed lower AA values, and no effect was observed when increasing the temperature from 120 °C to 160 °C, which was associated with the low residence time of the powders in the drying chamber. On the other hand, López-Belchí et al (2021) spray-dried aqueous extracts from Tintorera grapes ( Vitis vinifera L.) testing with low and high inlet temperatures (90 and 120 °C) and maltodextrin as carrier agent at concentrations of 10–30% [ 22 ]. They reported the highest DPPH+ radical scavenging activity for the powders obtained at 10% MX and low temperature 90 °C (39.97 μmol TE/g DW).…”

Section: Resultsmentioning

confidence: 99%

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

et al. 2021

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The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.

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Spray-Dried Formulations Rich in Malvidin from Tintorera Grape Wastes: Characterization, Stability, and Storage

Cited by 13 publications

References 31 publications

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Phenolic Compounds in Calafate Berries Encapsulated by Spray Drying: Neuroprotection Potential into the Ingredient

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

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