Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents

Oliveira, Jacqueline Pawlowski; Almeida, Osmar Patrício; Campelo, Pedro Henrique; Carneiro, Guilherme; Rocha, Larissa de Oliveira Ferreira; Santos, João H. P. M.; Costa, Joyce Maria Gomes da

doi:10.1016/j.lwt.2022.113372

Cited by 13 publications

(5 citation statements)

References 51 publications

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“…This verifies that incorporating P. cincinnata seeds oil and antioxidant extract in the microparticles did not influence the amorphous character typical of polysaccharides [40]. According to Pereira et al [40], amorphous systems are better for microencapsulation, as they can form a glassy structure by removing water. Additionally, these systems dissolve more easily than those that contain crystalline components since the dissolution of the crystals occurs only on the surface exposed to the solvent.…”

Section: Drxmentioning

confidence: 67%

“…Microparticles of fish oil encapsulated with inulin, isolated whey protein, An amorphous profile was observed for all samples, with non-crystalline character, with only one characteristic signal near 20 • . This verifies that incorporating P. cincinnata seeds oil and antioxidant extract in the microparticles did not influence the amorphous character typical of polysaccharides [40]. According to Pereira et al [40], amorphous systems are better for microencapsulation, as they can form a glassy structure by removing water.…”

Section: Drxmentioning

confidence: 67%

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Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Reis

Freitas

Lorentino

et al. 2023

Foods

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The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.

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Section: Drxmentioning

confidence: 67%

Section: Drxmentioning

confidence: 67%

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Reis

Freitas

Lorentino

et al. 2023

Foods

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“…For the flavonoid content, the samples were diluted in 80% methanol, and catechin solution (0.1 g) was added to the supernatant (Barbosa et al, 2016). Anthocyanins, pectin, fructo-oligosaccharide, and ascorbic acid were determined as previously described de Oliveira et al (2022). Iron, manganese, copper, zinc, calcium, magnesium, and potassium levels were measured as previously described Silva et al (2016).…”

Section: Chemical Composition Of Unripe Banana Flourmentioning

confidence: 99%

Unripe banana flour ( Musa cavendishii ) promotes increased hypothalamic antioxidant activity, reduced caloric intake, and abdominal fat accumulation in rats on a high‐fat diet

Santiago

Oliveira

Rocha-Gomes

et al. 2022

Journal of Food Biochemistry

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The present study aimed to evaluate the nutritional and redox status of supplementation with unripe banana flour (Musa cavendishii) in high‐fat‐fed Wistar rats. Male Wistar rats were divided into the following groups for 98 days: control—lab chow; unripe banana flour (UBF)—lab chow with added unripe banana flour; high‐fat (HFD)—lab chow with added lard; unripe banana flour + high‐fat (UBF + HFD)—lab chow with added unripe banana flour and lard. The HFD group showed higher caloric intake, weight gain, abdominal fat accumulation, steatosis, and oxidative stress in the hypothalamus than the other groups. Conversely, the HFD + UBF group showed reduced caloric intake, weight gain, and abdominal adipose tissue accumulation compared to the HFD group. Notably, an improvement in the redox state of the hypothalamus was observed in the HFD + UBF group. However, this group showed a worsening redox state and fat accumulation in the liver. Practical applications The prevalence of obesity has increased worldwide over the past 50 years, reaching pandemic levels. It is also possible that, although it is a multifactorial disease, the main cause of obesity development is still related to a high intake of high‐fat diets. Therefore, it is imperative to establish alternatives for the control and treatment of obesity. Here, we showed that unripe banana flour can improve hypothalamic antioxidant activity, reduce caloric intake, and prevent abdominal fat accumulation. These outcomes indicate the anti‐obesity potential of unripe banana flour and highlight the need for future studies. However, the damage observed in the liver indicated that, at the concentrations used in the present study, its use should be carefully evaluated.

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“…The oil extracted from the buriti palm fruit (Mauritia flexuosa L.) is of great interest for the food, chemical, and cosmetic industries due to the high concentration of carotenoids, with β-carotene being the major carotenoid in its composition [2]. In addition to being used as a dye, β-carotene has preventive and therapeutic health benefits, acting in the prevention of cardiovascular, degenerative, and immunological diseases [3].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, hydrophobicity is a limitation that hinders its incorporation into water-based foods, due to low solubility [4]. Microencapsulation is a technology that allows the protection of sensitive bioactive compounds while helping to maintain their nutritional and sensory characteristics, thus improving the stability of the material, as well as assisting in the dispersion of poorly soluble materials [3,5].…”

Section: Introductionmentioning

confidence: 99%

Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin

Fuzetti,

Nicoletti

2024

Foods

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Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Microencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which additionally provide good amounts of nutrients. In combination with maltodextrin, the flours represent a protective barrier in stabilizing lipophilic compounds such as buriti oil for subsequent spray drying. In this work, the performance of mixtures of maltodextrin with whole azuki and lima bean flours was evaluated in the microencapsulation of buriti oil. The microcapsules showed good results for solubility (>80%), hygroscopicity (~7%), encapsulation efficiency (43.52 to 51.94%), and carotenoid retention (64.13 to 77.49%.) After 77 days of storage, the microcapsules produced maintained 87.79% and 90.16% of carotenoids, indicating that the powders have high potential for application as encapsulants in the food and pharmaceutical industries.

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Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents

Cited by 13 publications

References 51 publications

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

Unripe banana flour ( Musa cavendishii ) promotes increased hypothalamic antioxidant activity, reduced caloric intake, and abdominal fat accumulation in rats on a high‐fat diet

Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin

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