Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFigueiredo, Jayne de Abreu-
Autor(es): dc.creatorTeixeira, Mariá Andrade-
Autor(es): dc.creatorCampelo, Pedro Henrique-
Autor(es): dc.creatorLago, Amanda Maria Teixeira-
Autor(es): dc.creatorSouza, Tatiane Pereira de-
Autor(es): dc.creatorYoshida, Maria Irene-
Autor(es): dc.creatorOliveira, Cassiano Rodrigues de-
Autor(es): dc.creatorPereira, Ana Paula Aparecida-
Autor(es): dc.creatorPastore, Gláucia Maria-
Autor(es): dc.creatorSanches, Edgar Aparecido-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T12:23:24Z-
Data de disponibilização: dc.date.available2026-02-09T12:23:24Z-
Data de envio: dc.date.issued2020-08-17-
Data de envio: dc.date.issued2020-08-17-
Data de envio: dc.date.issued2020-10-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42449-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodres.2020.109563-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160312-
Descrição: dc.descriptionCamu-camu (Myrciaria dubia [H.B.K] McVaugh) is a Amazonian fruit rich in ascorbic acid and phenolic compounds, and has been attracting great interest from the food, pharmaceutical and nutraceutical industries due to its potential health benefits. The bioactive compounds from camu-camu are considered sensitive and unstable, resulting in nutritional losses and impairment of its commercialization and export. For this reason, the camu-camu extract (pulp and peel) was subjected to microencapsulation by spray drying process using maltodextrin (MD), inulin (IN), and oligofructose (OL) as carrier agents. Lyophilized in natura camu-camu extract (CEL) was also evaluated. Thus, physicochemical and thermal properties and controlled release at different temperatures (25 °C and 35 °C) were investigated. In contrast with the IN and OL microparticles, the MD microparticles showed lower density and hygroscopicity, besides greater thermal stability, antioxidant activity, and retention of ascorbic acid and anthocyanins. FTIR spectra allowed the qualitative evidence of encapsulation of the bioactive compounds from the camu-camu extract. The highest percentage of volatile compounds was observed in IN microparticles, followed by OL and MD microparticles. The major group of compounds identified in CEL were terpenes (88%). The Korsmeyer-Peppas mathematical model allowed to describe the controlled release behavior of ascorbic acid and anthocyanins in the powder extracts. The controlled release followed a Fickian diffusion mechanism (n ≤ 0.43). The increase of temperature from 25 °C to 35 °C influenced on the release of bioactive compounds in all treatments, showing greater release for MD microparticles. The encapsulating materials were considered effective for the production of camu-camu extract powder, contributing to the better use of this Amazonian fruit. In addition, the encapsulation process increased the stability of its bioactive compounds, representing a tool to facilitate their incorporation in several matrices to act as antioxidant and coloring agents, as well as nutraceutical.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectMyrciaria dubia-
Palavras-chave: dc.subjectAmazonian fruit-
Palavras-chave: dc.subjectDegree of polymerization-
Palavras-chave: dc.subjectCarrier agents-
Palavras-chave: dc.subjectAnthocyanins release-
Palavras-chave: dc.subjectAscorbic acid release-
Palavras-chave: dc.subjectStorage stability-
Palavras-chave: dc.subjectFickian diffusion-
Palavras-chave: dc.subjectFruta amazônica-
Palavras-chave: dc.subjectGrau de polimerização-
Palavras-chave: dc.subjectBiopolímeros-
Palavras-chave: dc.subjectCompostos bioativos-
Palavras-chave: dc.subjectAntocianinas - Liberação-
Palavras-chave: dc.subjectÁcido ascórbico - Liberação-
Palavras-chave: dc.subjectDifusão fickiana-
Título: dc.titleEncapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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