Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques

被引：56
作者：
Laureanti E.J.G. [1 ]
Paiva T.S. [2 ]
de Matos Jorge L.M. [1 ,2 ,3 ]
Jorge R.M.M. [1 ,2 ]
机构：
[1] Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba
[2] Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba
[3] Chemical Engineering Department, State University of Maringá (UEM), Colombo Avenue, 5790, CEP, Maringá, 87020-900, PR
来源：
International Journal of Biological Macromolecules | 2023年 / 253卷
关键词：
Green propolis; Gum Arabic; Pink pepper;
D O I：
10.1016/j.ijbiomac.2023.126969
中图分类号：
学科分类号：
摘要：
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release. © 2023 Elsevier B.V.
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