Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract fr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2557 |
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| author | Lorena Silva Pinho Priscilla Magalhães de Lima Samuel Henrique Gomes de Sá Da Chen Osvaldo H. Campanella Christianne Elisabete da Costa Rodrigues Carmen Sílvia Favaro-Trindade |
| author_facet | Lorena Silva Pinho Priscilla Magalhães de Lima Samuel Henrique Gomes de Sá Da Chen Osvaldo H. Campanella Christianne Elisabete da Costa Rodrigues Carmen Sílvia Favaro-Trindade |
| author_sort | Lorena Silva Pinho |
| collection | DOAJ |
| description | Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core–carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder’s thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds. |
| first_indexed | 2024-03-10T01:49:43Z |
| format | Article |
| id | doaj.art-0e12e7687c344157ba37cfacc3642ee3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:43Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0e12e7687c344157ba37cfacc3642ee32023-11-23T13:07:22ZengMDPI AGFoods2304-81582022-08-011117255710.3390/foods11172557Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray ChillingLorena Silva Pinho0Priscilla Magalhães de Lima1Samuel Henrique Gomes de Sá2Da Chen3Osvaldo H. Campanella4Christianne Elisabete da Costa Rodrigues5Carmen Sílvia Favaro-Trindade6Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, São Paulo, BrazilDepartamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, São Paulo, BrazilDepartamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, São Paulo, BrazilDepartment of Animals, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, USADepartment of Food Science and Technology, Ohio State University, Columbus, OH 43210, USADepartamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, São Paulo, BrazilDepartamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, São Paulo, BrazilGuaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core–carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder’s thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds.https://www.mdpi.com/2304-8158/11/17/2557microencapsulationstorage stabilitycarotenoid degradationgum arabicvegetable fat |
| spellingShingle | Lorena Silva Pinho Priscilla Magalhães de Lima Samuel Henrique Gomes de Sá Da Chen Osvaldo H. Campanella Christianne Elisabete da Costa Rodrigues Carmen Sílvia Favaro-Trindade Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling Foods microencapsulation storage stability carotenoid degradation gum arabic vegetable fat |
| title | Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling |
| title_full | Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling |
| title_fullStr | Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling |
| title_full_unstemmed | Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling |
| title_short | Encapsulation of Rich-Carotenoids Extract from Guaraná (<i>Paullinia cupana</i>) Byproduct by a Combination of Spray Drying and Spray Chilling |
| title_sort | encapsulation of rich carotenoids extract from guarana i paullinia cupana i byproduct by a combination of spray drying and spray chilling |
| topic | microencapsulation storage stability carotenoid degradation gum arabic vegetable fat |
| url | https://www.mdpi.com/2304-8158/11/17/2557 |
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