Micellar Casein and Whey Protein as Encapsulating Agents of Natural Extracts: Antioxidant Capacity and Phenolic Compounds

被引：0

作者：

Francisquini, Julia d'A. ^{[1
]}

Gomes, Elisangela R. ^{[2
]}

Vega-Castro, Oscar A. ^{[3
,4
]}

Calderon, Jose C. ^{[5
]}

Arcila, Edwin ^{[5
]}

Costa, Fabiano F. ^{[1
]}

Rodarte, Mirian P. ^{[1
]}

Cerqueira, Ana Flavia ^{[1
]}

Oliveira, Luiz Fernando C. De

Stephani, Rodrigo ^{[6
]}

De Carvalho, Antonio F. ^{[2
]}

Perrone, Italo T. ^{[1
]}

机构：

[1] Univ Fed Juiz de Fora, Fac Pharm, BR-36036900 Juiz De Fora, MG, Brazil

[2] Univ Fed Vicosa, Dept Food Technol, BR-36570900 Vicosa, MG, Brazil

[3] Univ Antioquia, Res Grp Tendencias, Carmen Viboral Campus, Medellin, Antioquia, Colombia

[4] Amer Univ Corp, Dept Ind Engn, Medellin, Antioquia, Colombia

[5] Univ Antioquia, Fac Pharmaceut & Food Sci, BIOALI Res Grp, Cl 67 53-108 Bloque 2-105, Medellin, Antioquia, Colombia

[6] Univ Fed Juiz de Fora, Dept Chem, BR-36036900 Juiz De Fora, MG, Brazil

来源：

REVISTA VIRTUAL DE QUIMICA | 2024年 / 16卷 / 06期

关键词：

Spray drying; milk proteins; natural extracts; particle size; morphology; Raman spectroscopy; CHLOROGENIC ACIDS; RAMAN-SPECTROSCOPY; COFFEE BEANS; STABILITY; MICROENCAPSULATION; CURCUMIN; NANOPARTICLES; SOLUBILITY; CAFFEINE; GELATION;

D O I：

10.21577/1984-6835.20240049

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Dairy proteins can be used as encapsulating agents for natural compounds during spray drying. This enhances the health benefits of both ingredients. This study aimed to determine the best encapsulating agent for three different natural extracts, considering their trolox equivalent antioxidant capacity (TEAC) and phenolic contents. The experimental strategy was based on three different natural extracts (passion fruit, avocado seed, and green coffee) encapsulated in two types of proteins (whey protein [WPC] and micellar casein [MC]). The particle size, morphology, Raman spectroscopy, TEAC, phenolic compounds, moisture, and water activity were measured during the experiment. The results indicated that only the green coffee extract modified the spectra of WPC and MC in the dry powders, which could be attributed to chlorogenic acid. MC promoted greater retention of phenolic compounds (226.30 mg GAE/100 g for passion fruit; 245.20 mg GAE/100 g for avocado seed; 331.05 mg GAE/100 g for green coffee in) and trolox equivalent antioxidant capacity (28.03 mu mol TE/g for passion fruit; 27.29 mu mol TE/g for avocado seed; 13.31 mu mol TE/g for green coffee) compared to those of WPC. Passion fruit and avocado seed extracts encapsulated in MC showed the highest trolox equivalent antioxidant capacity. In conclusion, the encapsulating agent exerted different effects on the encapsulation of natural extracts, depending on the TEAC and phenolic content.

引用

页码：834 / 843

页数：10

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