Microencapsulation by atomization of the mixture of phenolic extracts

Powder Technology

Volumn 343, Issue , 2019, Pages 317-325

  Rocha, Juliana de Cássia Gomes ^a   de Barros, Frederico Augusto Ribeiro ^a   Perrone, Ítalo Tuler ^c   Viana, Kéllen Wanessa Coutinho ^a   Tavares, Guilherme Miranda ^b   Stephani, Rodrigo ^c   Stringheta, Paulo César ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF JUIZ DE FORA   (Brazil)

Author keywords

Anthocyanins; Antioxidant capacity; Jabuticaba; Jussara and blueberry fruits; Microencapsulation; Natural colourants; Phenolic extracts; Spray drying

Indexed keywords

ANTHOCYANINS; MICROENCAPSULATION; MIXTURES; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

ANTIOXIDANT CAPACITY; ENCAPSULATION EFFICIENCY; FINISHED PRODUCTS; JABUTICABA; NATURAL COLOURANTS; PHENOLIC EXTRACTS; PROTEIN CONCENTRATES; WHEY PROTEIN CONCENTRATE;

DRYING;

ANTHOCYANIN; FLAVONOID; GALLIC ACID; GUM ARABIC; ISOQUERCITRIN; MALTODEXTRIN; PHENOL; QUERCETIN; QUERCIMERITIN; RUTOSIDE; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANGIOSPERM; ARTICLE; BLUEBERRY; CHEMICAL INTERACTION; COLORIMETRY; CONTROLLED STUDY; DISPERSION; EUTERPE; EUTERPE EDULIS; HUMIDITY; HYDROLYSIS; HYDROPHILICITY; HYDROPHOBICITY; MICROENCAPSULATION; MOISTURE; MYRCIARIA JABOTICABA; NEBULIZATION; NONHUMAN; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; SOLUBILITY; SPRAY DRYING; VACCINIUM ASHEI; VAN DER WAALS INTERACTION; WATER ABSORPTION; WETTABILITY;

EID: 85056705234     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2018.11.040     Document Type: Article

References (36)

1. Leite-Legatti, A.V., Batista, A.G., Dragano, N.R.V., Marques, A.C., Malta, L.G., Riccio, M.F., Eberlin, M.N., Machado, A.R.T., de Carvalho-Silva, L.B., Ruiz, A.L.T.G., de Carvalho, J.E., Pastore, G.M., Maróstica, M.R., Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities. Food Res. Int. 49 (2012), 596–603, 10.1016/j.foodres.2012.07.044.
2. Pereira Souza, A.C., Gurak, P.D., Marczak, L.D.F., Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from Jaboticaba pomace. Food Bioprod. Process. 102 (2017), 186–194, 10.1016/j.fbp.2016.12.012.
3. Cavalcanti, R.N., Santos, D.T., Meireles, M.A.A., Non-thermal stabilization mechanisms of anthocyanins in model and food systems-an overview. Food Res. Int. 44 (2011), 499–509, 10.1016/j.foodres.2010.12.007.
4. Dubey, R., Shami, T.C., Bhasker Rao, K.U., Microencapsulation technology and applications. Def. Sci. J. 59:2009 (2009), 82–95, 10.14429/dsj.59.1489.
5. Kandansamy, K., Somasundaram, P.D., Microencapsulation of colors by spray drying-a review. Int. J. Food Eng., 8, 2012, 10.1515/1556-3758.2647.
6. Weinbreckt, F., Minorf, M., Microencapsulation of oils using whey protein / gum arabic coacervates. J. Microencapsul. 21 (2004), 667–679, 10.1080/02652040400008499.
7. Viktor Nedovic*, B., Kalusevic, Ana, Manojlovicb, Verica, Levica, Steva, Bugarskib, an overview of encapsulation technologies for food applications. Procedia Food Science, Vol. 1, 2011, 1806–1815, 10.1016/j.profoo.2011.09.266.
8. Aguiar, J., Estevinho, B.N., Santos, L., Microencapsulation of natural antioxidants for food application ??? The specific case of coffee antioxidants ??? A review. Trends Food Sci. Technol. 58 (2016), 21–39, 10.1016/j.tifs.2016.10.012.
9. Rutz, J.K., Zambiazi, R.C., Borges, C.D., Krumreich, F.D., Da Luz, S.R., Hartwig, N., Da Rosa, C.G., Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes. Carbohydr. Polym. 98 (2013), 1256–1265, 10.1016/j.carbpol.2013.07.058.
10. Barbosa, M.I.M.J., Borsarelli, C.D., Mercadante, A.Z., Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38 (2005), 989–994, 10.1016/j.foodres.2005.02.018.
11. Bae, E.K., Lee, S.J., Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J. Microencapsul. 25 (2008), 549–560, 10.1080/02652040802075682.
12. Hébrard, G., Hoffart, V., Beyssac, E., Cardot, J.-M., Alric, M., Subirade, M., Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast. J. Microencapsul. 27 (2010), 292–302, 10.3109/02652040903134529.
13. Bagheri, L., Yarmand, M., Madadlou, A., Mousavi, M.E., Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles. J. Microencapsul. 31 (2014), 636–643, 10.3109/02652048.2014.911377.
14. Çabuk, B., Harsa, Ş.T., Improved viability of Lactobacillus acidophilus NRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules. J. Microencapsul. 32 (2015), 300–307, 10.3109/02652048.2015.1017618.
15. Ibrahim Silva, P., Stringheta, P.C., Teof́ilo, R.F., De Oliveira, I.R.N., Parameter optimization for spray-drying microencapsulation of Jaboticaba (Myrciaria Jaboticaba) peel extracts using simultaneous analysis of responses. J. Food Eng. 117 (2013), 538–544, 10.1016/j.jfoodeng.2012.08.039.
16. Lees, D., Francis, F., Standardization of pigment analyses in cranberries. Hortscience 7 (1972), 83–84.
17. Tonon, R.V., Brabet, C., Hubinger, M.D., Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng. 88 (2008), 411–418, 10.1016/j.jfoodeng.2008.02.029.
18. Singleton, V.L., Joseph A., R., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 1965, 144–158, 10.12691/ijebb-2-1-5.
19. Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J., Saenz, C., Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int. J. Food Sci. Technol. 45 (2010), 1386–1394, 10.1111/j.1365-2621.2010.02270.x.
20. Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J., Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov. Food Sci. Emerg. Technol. 6 (2005), 420–428, 10.1016/j.ifset.2005.05.003.
21. M. Fuchs, C. Turchiuli, M. Bohin, M.E. Cuvelier, C. Ordonnaud, E. Dumoulin, Encapsulation of oil in powder using spray drying and fluidised bed agglomeration, J. Food Eng. 75 (2006) 27–35. doi: https://doi.org/10.1016/j.jfoodeng.2005.03.047.
22. Paim, D.R.S.F., Costa, S.D.O., Walter, E.H.M., Tonon, R.V., Microencapsulation of Probiotic Jussara (Euterpe Edulis M.) Juice by Spray Drying, LWT - Food Science and Technology. Vol. 74, 2016, 21–25, 10.1016/j.lwt.2016.07.022.
23. K.A. Reynertson, A.M. Wallace, S. Adachi, R.R. Gil, H. Yang, M.J. Basile, J. D'Armiento, I.B. Weinstein, E.J. Kennelly, Bioactive depsides and anthocyanins from Jaboticaba (Myrciaria cauliflora), J. Nat. Prod. 69 (2006) 1228–1230. doi: https://doi.org/10.1021/np0600999.
24. Paes, J., Dotta, R., Barbero, G.F., Martínez, J., Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids. J. Supercrit. Fluids 95 (2014), 8–16, 10.1016/j.supflu.2014.07.025.
25. Brito, E.S., De Araújo, M.C.P., Alves, R.E., Carkeet, C., Clevidence, B.a., Novotny, J.a., Anthocyanins present in selected tropical fruits: Acerola, jambolão, Jussara, and guajiru. J. Agric. Food Chem. 55 (2007), 9389–9394, 10.1021/jf0715020.
26. Lacerda, E.C.Q., Calado, V.M. de A., Monteiro, M., Finotelli, P.V., Torres, A.G., Perrone, D., Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of Jussara pulp microparticles. Carbohydr. Polym. 151 (2016), 500–510, 10.1016/j.carbpol.2016.05.093.
27. Santana, A.A., Cano-Higuita, D.M., De Oliveira, R.A., Telis, V.R.N., Influence of different combinations of wall materials on the microencapsulation of Jussara pulp (Euterpe edulis) by spray drying. Food Chem. 212 (2016), 1–9, 10.1016/j.foodchem.2016.05.148.
28. da Silva Carvalho, A.G., da Costa Machado, M.T., da Silva, V.M., Sartoratto, A., Rodrigues, R.A.F., Hubinger, M.D., Physical properties and morphology of spray dried microparticles containing anthocyanins of Jussara (Euterpe edulis Martius) extract. Powder Technol. 294 (2016), 421–428, 10.1016/j.powtec.2016.03.007.
29. Tavares, G.M., Croguennec, T., Carvalho, A.F., Bouhallab, S., Milk Proteins as Encapsulation Devices and Delivery Vehicles: Applications and Trends, Trends in Food Science and Technology. Vol. 37, 2014, 5–20, 10.1016/j.tifs.2014.02.008.
30. Zhang, H., Yu, D., Sun, J., Liu, X., Jiang, L., Guo, H., Ren, F., Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences. Nutr. Res. Rev. 27 (2013), 1–15, 10.1017/S095442241300019X.
31. Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M.E., Rodríguez, J.A., Galán-Vidal, C.A., Chemical studies of anthocyanins: a review. Food Chem. 113 (2009), 859–871, 10.1016/j.foodchem.2008.09.001.
32. Ray, S., Raychaudhuri, U., Chakraborty, R., Food Bioscience an overview of encapsulation of active compounds used in food products by drying technology. Food Bioscience. 13 (2016), 76–83, 10.1016/j.fbio.2015.12.009.
33. Barros, F.A.R., Stringheta, P.C., Microencapsulamento de Antocianinas: Uma alternativa para aumento de sua aplicabilidade como ingrediente alimentício. Biotecnologia Ciência e Desenvolvimento. 36 (2006), 18–24.
34. Goyal, A., Sharma, V., Sihag, M.K., Tomar, S.K., Arora, S., Sabikhi, L., Singh, A.K., Development and physico-chemical characterization of microencapsulated flaxseed oil powder: a functional ingredient for omega-3 fortification. Powder Technol. 286 (2015), 527–537, 10.1016/j.powtec.2015.08.050.
35. Mimouni, A., Deeth, H.C., Whittaker, A.K., Gidley, M.J., Bhandari, B.R., Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocoll. 23 (2009), 1958–1965, 10.1016/j.foodhyd.2009.01.010.
36. Crowley, S.V., Desautel, B., Gazi, I., Kelly, A.L., Huppertz, T., O'Mahony, J.A., Rehydration characteristics of milk protein concentrate powders. J. Food Eng. 149 (2015), 105–113, 10.1016/j.jfoodeng.2014.09.033.