首页|Microencapsulation of jabuticaba extracts (Myrciaria cauliflora): Evaluation of their bioactive and thermal properties in cassava starch biscuits
Microencapsulation of jabuticaba extracts (Myrciaria cauliflora): Evaluation of their bioactive and thermal properties in cassava starch biscuits
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NSTL
Elsevier
The objective of this study was to evaluate the microencapsulation of jabuticaba Myrciaria cauliflora extracts and verify the stability under application in manioc starch fermented biscuits processed at 180 degrees C for 20 min. Experimental design was performed varying the amount of sodium alginate and volume of the extract, with a total of 11 treatments. The result showed that the highest content of microencapsulated polyphenols was in treatment 2, with 16.02 +/- 0.06 mgGAE/g, but after thermal processing treatments 3, 4 and 6 showed lower losses of polyphenols, with approximately 20% and ideal morphological conditions in scanning electron microscopy. Treatment 3 showed better antioxidant potential after thermal processing with 3055.01 +/- 0.39 EC50 (mg/mL) for DPPH and 773.50 +/- 1.26 mu M trolox/g for ARTS. According to Fourier transform infrared spectroscopy (FT-IR) measurements, peaks at 3300 and 1600 cm(-1) were observed and it can be said that all 11 treatments have the presence of polyphenolic and polysaccharide compounds. The microcapsules presented similar diameters in the formulations and morphologies of heterogeneous surfaces in spongy and wrinkled form. It is worth mentioning that the biscuits became products with bioactive properties that they did not have.
Sub productsAntioxidant potentialConcentrated extractsBrazilian fruitsMicrocapsules
Lopes de Macedo, Isaac Yves、Gil, Eric de Souza、Sousa Mendes, Dianiny de Cassia、Asquieri, Eduardo Ramirez、Batista, Rayssa Dias、de Morais, Cleiber Cintra、Ramirez Ascheri, Diego Palmiro
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Univ Fed Goias, Fac Pharm, Leste Univ 240, BR-74605170 Goiania, Go, Brazil
NSTL
Elsevier
