Spray-dried rosemary extracts: Physicochemical and antioxidant properties

Couto, Renê Oliveira do; Conceição, Edemilson Cardoso da; Chaul, Luíza Toubas; Oliveira, Ezequiane M. S.; Martins, Frederico Severino; Bara, Maria Teresa Freitas; Rezende, Kênnia Rocha; Alves, Suzana Ferreira; Paula, José Realino de

doi:10.1016/j.foodchem.2011.08.036

Cited by 44 publications

(39 citation statements)

References 21 publications

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“…; Couto et al . ). Among the advantages of spray drying over other drying technologies are its flexibility, applicability to heat‐sensitive products and affordability (Wendel and Celik ).…”

Section: Resultsmentioning

confidence: 97%

Optimization of the Spray‐Drying Process for Developing Jabuticaba Waste Powder Employing Response Surface Methodology

Borges

Martins

Conceição

et al. 2015

J Food Process Engineering

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The objective of this work was to obtain spray-dried extract from seeds and peels jabuticaba (Myrciaria cauliflora) with optimized properties. To optimize the spray-drying process, a 3 3 Box-Behnken design was used, in which the independent variables were the inlet drying air temperature (x1, 100-120C), feed flow rate (x2, 3-5 mL/min) and spray nozzle air flow rate (x3, 40-50 L/min). The dependent variables were ellagic acid content, total flavonoid content, total phenolic content, antioxidant activity, water activity and moisture content. Only flavonoid content and moisture content were influenced by none of the independent variables in the ranges studied. Using the desirability function, the optimum conditions for obtaining spray-dried extracts for the responses (with significant effects) were inlet drying air temperature of 120C, feed flow rate of 3 mL/min and spray nozzle air flow rate of 50 L/min. Under these conditions, the results from the verification were 0.0844 ± 0.0013% for ellagic acid content, 16.27 ± 0.63 % for total phenolic content, 0.176 ± 0.02 for water activity and 54.45 ± 0.92% for antioxidant activity, which were in good agreement with the predicted values. PRACTICAL APPLICATIONSThis paper gives a report on the reuse of the vegetal wastes obtained from jabuticaba fruits -Myrciaria cauliflora (peels and seeds), which can be considered a raw material with several chemical compounds with biological activities. So, this work aims to arrive at the possible industrial application in the spraydrying process to obtain an intermediary product from jabuticaba wastes. Furthermore, surface response methodology (SRM) was employed to determine the influence of the most important spray dryer parameters on the physicochemical properties of M. cauliflora spray-dried extracts. Based on the results obtained from SRM and in biological activities known for this species, the spray-dried extracts exhibited a great potential for use in pharmaceutical and nutraceutical fields.

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Section: Resultsmentioning

confidence: 97%

Optimization of the Spray‐Drying Process for Developing Jabuticaba Waste Powder Employing Response Surface Methodology

Borges

Martins

Conceição

et al. 2015

J Food Process Engineering

Self Cite

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“…These results suggest that the phenolic compounds present in the HE might be degraded by the spray drying process independent of the employed drying parameters. Other studies also detected the degradation of polyphenols after spray drying and suggested that it may have been caused by oxidative condensation phenomena and decomposition of thermolabile compounds induced by in-process factors such as heating [11, 22, 23]. …”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, in recent years, the industrial production of plant extracts is growing due to the worldwide phytopharmaceutical market trends and the increasing attention from the academic community and pharmaceutical companies [11]. …”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Fermented Soybean Dried Extracts against TPA-Induced Oxidative Stress in Hairless Mice Skin

Georgetti

Casagrande

Vicentini

et al. 2013

BioMed Research International

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This study evaluated the chemical properties (polyphenol and genistein contents) of soybean extracts obtained by biotransformation and dried by spray dryer at different conditions and their in vivo ability to inhibit 12-O-tetradecanoylphorbol-13-acetate- (TPA-) induced biochemical alterations in the skin of hairless mice. By comparing the obtained data with that of the well-known active soybean extract Isoflavin beta, we evaluated the influence of the fermentation and drying process in the extracts efficacy. The results demonstrated that inlet gas temperature and adjuvant concentration for the extract drying process have significantly affected the total polyphenol contents and, to a minor degree, the genistein contents. However, the effect of topical stimulus with TPA, an oxidative stress inducer, which caused significant depletion of reduced glutathione (GSH) and catalase, with increased levels of H2O2 and lipid peroxidation (MDA) in the skin of hairless mice, was significantly prevented by the soybean extracts treatment. These results indicate that the spray drying processing resulted in a product capable of limiting the oxidative stress with possible therapeutic applicability as an antioxidant in pharmaceutical forms.

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“…In fact, the probability of undesirable changes in the microencapsulated material is reduced (Azeredo, ; Gharsallaoui, Roudaut, Chambin, Voilley, & Saurel, ; Ghosh, ). The spray drying technique has been widely used to produce microcapsules of vegetable extracts containing biocompounds, such as antioxidants, with the objective of transferring those extracted compounds to the new matrix that gives them greater availability and protection against environmental agents (Couto et al, ; Ersus & Yurdagel, ; Gallo, Llabot, Allemandi, Bucalá, & Piña, ; Kha, Nguyen, & Roach, ; Saénz, Tapia, Chávez, & Robert, ; Souza & Oliveira, ; Tonon, Brabet, & Hubinger, ).…”

Section: Introductionmentioning

confidence: 99%

Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity

Silva

Oliveira

Demczuk

et al. 2017

J Food Process Engineering

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The hygroscopic behavior of microcapsules of antioxidant extract of defatted passion fruit seed, produced using spray drying technique, was analyzed at 20 and 40 °C by the static method with saturated saline solutions. The isosteric heat of sorption of the microcapsules, concentration of phenolic compounds and piceatannol, and the antioxidant capacity using ABTS and DPPH methods were measured during storage at different relative humidities. The isotherms were classified as GAB isotherms, exhibiting a Type II behavior. Isosteric heat of sorption decreased when the relative humidity increased and critical equilibrium moisture reached 61%. The microencapsulated extracts retained their antioxidant capacities within the evaluated conditions, what suggests that it may be applied in food at any of these water activity values. Practical applications Piceatannol is a stilbene with expressive antioxidant capacity which can be found in passion fruit seeds. In this work, the seeds were used to obtain the crude hydroethanolic extract which was microencapsulated by spray drying. The hygroscopic behavior of the microencapsulated extract of piceatannol was evaluated by fitting the data on different isotherm theoretical models. It was possible to verify the interference of the water activity in the antioxidant capacity and establish a relationship with possible critical storage conditions of the microencapsulated extract.

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Spray-dried rosemary extracts: Physicochemical and antioxidant properties

Cited by 44 publications

References 21 publications

Optimization of the Spray‐Drying Process for Developing Jabuticaba Waste Powder Employing Response Surface Methodology

Optimization of the Spray‐Drying Process for Developing Jabuticaba Waste Powder Employing Response Surface Methodology

Protective Effect of Fermented Soybean Dried Extracts against TPA-Induced Oxidative Stress in Hairless Mice Skin

Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity

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