Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability

被引：2
作者：
de Oliveira, Williara Queiroz [1 ,8 ]
Numa, Iramaia Angelica Neri [1 ]
Alvim, Izabela D. [2 ]
Azeredo, Henriette M. C. [3 ]
Santos, Leticia B. [3 ,4 ]
Borsoi, Felipe T. [1 ]
de Araujo, Fabio F. [1 ,5 ]
Sawaya, Alexandra C. H. F. [5 ]
do Nascimento, Gustavo C. [6 ]
Clerici, Maria Teresa P. S. [6 ]
do Sacramento, Celio K. [7 ]
Pastore, Glaucia Maria [1 ]
机构：
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Lab Bioflavours & Bioact Cpds, BR-13083862 Campinas, SP, Brazil
[2] Food Technol Inst ITAL, Technol Ctr Cereal & Chocolate, BR-13070178 Campinas, SP, Brazil
[3] Embrapa Instrumentat, R 15 Novembro 1452, BR-13560970 Sao Carlos, SP, Brazil
[4] UNESP Sao Paulo State Univ, Grad Program Food Nutr & Food Engn, Rodovia Araraquara Jau,km 01, BR-14800903 Araraquara, SP, Brazil
[5] Univ Estadual Campinas, Fac Pharmaceut Sci, BR-13083871 Campinas, SP, Brazil
[6] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci & Nutr, BR-13083862 Campinas, SP, Brazil
[7] Univ Estadual Santa Cruz, Dept Agr & Environm Sci, BR-45662900 Ilheus, BA, Brazil
[8] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Lab Bioflavours & Bioact Cpds, Monteiro Lobato St, 80, BR-13083862 Campinas, SP, Brazil
来源：
FOOD CHEMISTRY | 2024年 / 443卷
基金：
巴西圣保罗研究基金会;
关键词：
Araca-boi; Cara-roxo; Co; -encapsulation; In vitro digestion; Spray drying; Spray chilling; MICROENCAPSULATION; NANOPARTICLES; EXTRACT; FOOD; GUM;
D O I：
10.1016/j.foodchem.2024.138579
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (car & aacute;-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at similar to 47 degrees C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 mu mol TE g(-1).
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页数：12
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