Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders
The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of t...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566222000776 |
| _version_ | 1811293824046071808 |
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| author | Antonia Carlota de Souza Lima Elenilson G. Alves Filho Lorena Maria Freire Sampaio Claudilane Martins Pontes Marcos Rodrigues Amorim Afonso Paulo Riceli Vasconcelos Ribeiro Kirley Marques Canuto Kaliana Sitonio Eça Luciana de Siqueira Oliveira |
| author_facet | Antonia Carlota de Souza Lima Elenilson G. Alves Filho Lorena Maria Freire Sampaio Claudilane Martins Pontes Marcos Rodrigues Amorim Afonso Paulo Riceli Vasconcelos Ribeiro Kirley Marques Canuto Kaliana Sitonio Eça Luciana de Siqueira Oliveira |
| author_sort | Antonia Carlota de Souza Lima |
| collection | DOAJ |
| description | The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products. |
| first_indexed | 2024-04-13T05:08:18Z |
| format | Article |
| id | doaj.art-7f00d8ec808f42a0b9898b5305d81092 |
| institution | Directory Open Access Journal |
| issn | 2666-5662 |
| language | English |
| last_indexed | 2024-04-13T05:08:18Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj.art-7f00d8ec808f42a0b9898b5305d810922022-12-22T03:01:07ZengElsevierFood Chemistry: Molecular Sciences2666-56622022-12-015100149Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powdersAntonia Carlota de Souza Lima0Elenilson G. Alves Filho1Lorena Maria Freire Sampaio2Claudilane Martins Pontes3Marcos Rodrigues Amorim Afonso4Paulo Riceli Vasconcelos Ribeiro5Kirley Marques Canuto6Kaliana Sitonio Eça7Luciana de Siqueira Oliveira8Department of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilEmbrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2270 - Pici, Fortaleza, CE, BrazilEmbrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2270 - Pici, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, BrazilDepartment of Food Engineering, Federal University of Ceará, Mister Hull Ave. 2997 – Bloco 858 –Pici Campus, Fortaleza, CE, Brazil; Corresponding author.The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.http://www.sciencedirect.com/science/article/pii/S2666566222000776ChemometricsPhenolicsLyophilized powderAntioxidantBioaccessibilityEncapsulation |
| spellingShingle | Antonia Carlota de Souza Lima Elenilson G. Alves Filho Lorena Maria Freire Sampaio Claudilane Martins Pontes Marcos Rodrigues Amorim Afonso Paulo Riceli Vasconcelos Ribeiro Kirley Marques Canuto Kaliana Sitonio Eça Luciana de Siqueira Oliveira Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders Food Chemistry: Molecular Sciences Chemometrics Phenolics Lyophilized powder Antioxidant Bioaccessibility Encapsulation |
| title | Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders |
| title_full | Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders |
| title_fullStr | Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders |
| title_full_unstemmed | Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders |
| title_short | Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders |
| title_sort | evaluation of freeze dried phenolic extract from cashew apple by product physical properties in vitro gastric digestion and chemometric analysis of the powders |
| topic | Chemometrics Phenolics Lyophilized powder Antioxidant Bioaccessibility Encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2666566222000776 |
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