Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Research Article

Microcapsules of Cajá-manga (Spondias dulcis Parkinson): Influence of Different Types of Encapsulating Agents and Drying Technology

Author(s): Suelen S. dos Santos*, Letícia M. Rodrigues, Vicelma L. Cardoso, Miria H.M. Reis and Grasiele S. Madrona

Volume 15, Issue 6, 2019

Page: [557 - 564] Pages: 8

DOI: 10.2174/1573401314666180509144542

Price: $65

Abstract

Background: Cajá-manga is an exotic fruit, source of compounds that have antioxidant activity, such as pro-vitamin A and carotenoids.

Objective: Thus, the objective of the present study was to develop an efficient microencapsulation process for cajá-manga pulp by different types of encapsulating agents (maltodextrin and xanthan gum), ratio pulp/carrier agents (1:2 or 1:5), and the drying technology (lyophilization and spray dryer).

Methods: Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule morphology were performed.

Results: The cajá-manga and its microcapsulas can be considered source of phenolic compounds, carotenoides and antioxidants. The morphology showed differences between the both drying methods, with encapsulation efficiency greater than 70% in 1:2 (w/w) ratio, and efficiencies around 40% with 1:5 (w/w) pulp and carrier agent.

Conclusion: The use of maltodextrin and xanthan gum showed to be viable in the spray dryer and lyophilization drying processes.

Keywords: Antioxidant, exotic fruit, lyophilization, maltodextrin, spray dryer, xanthan gum.

Graphical Abstract
[1]
Lorenzi H, Bacher L, Lacerda M, Sartori S. Frutas Brasileiras e Exóticas Cultivadas São Paulo: Instituto Plantarum de Estudos da Flora 2006.
[2]
Gouado I, Aba Ejoh R, Some Issa T. J. Schweigert F, Tchouanguep MF. Carotenoids content of some locally consumed fruits and yams in Cameroon. Pakistan J Nutr 2007; 6: 497-501.
[3]
Madene A, Jacquot M, Scher J, Desobry S. Flavour encapsulation and controlled release - a review. Int J Food Sci Technol 2006; 41: 1-21.
[4]
Cano-Higuita DM, Vélez HAV, Telis VRN, Cano-Higuita DM, Vélez HAV, Telis VRN. Microencapsulation of turmeric oleoresin in binary and ternary blend of gum arabic, maltodeztrin and modified starch. Ciência E Agrotecnologia 2015; 39: 173-82.
[5]
Goula AM, Adamopoulos KG. A new technique for spray-dried encapsulation of lycopene. Dry Technol 2012; 30: 641-52.
[6]
Jafari SM, Assadpoor E, He Y, Bhandari B. Encapsulation efficiency of food flavours and oils during spray drying. Dry Technol 2008; 26: 816-35.
[7]
Jyothi SS, Seethadevi A, Prabha KS, Muthuprasanna P, Pavitra P. Microencapsulation: a review. Int J Pharma Bio Sci 2012; 3: 509-31.
[8]
Pedro AM. Marques, Telis-Romero J, Regina V, Telis N. Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder. Ciênc Tecnol Aliment 2008; 30(4): 10.
[9]
Ratti C. Hot air and freeze-drying of high-value foods: a review. J Food Eng 2001; 49: 311-9.
[10]
Valduga E, Lima L, Do Prado R, Ferreira Padilha F, Treichel H. Extração, secagem por atomização e microencapsulamento de antocianinas do bagaço da uva isabel (Vitis labrusca). Ciênc Agrotec Lavras 2008; 32: 1568-74.
[11]
Ribeiro LF, Ribani RH, Francisco TMG, Soares AA, Pontarolo R, Haminiuk CWI. Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1007: 72-80.
[12]
AOAC. Aoac: Official Methods of Analysis. vol. 1 1990
[13]
Arnon DI. Copper enzymes in solated chloroplasts, polyphenoloxidase in Beta vulgaris. Plant Physiol 1949; 24: 1-15.
[14]
Lichtenthaler HK, Wellburn AR. Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochem Soc Trans 1983; 11: 591-2.
[15]
Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Hawkins Byrne D. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 2006; 19: 669-75.
[16]
Pierpoint WS. The extraction of enzymes from plant tissues rich in phenolic compounds. Methods Mol Biol 2004; 244: 65-74.
[17]
Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965; 16: 144-58.
[18]
Shu B, Yu W, Zhao Y, Liu X. Study on microencapsulation of lycopene by spray-drying. J Food Engin 2006; 76: 664-9.
[19]
Carvalho AV, Cavalcante M de A, Santana CL, Alves RM. Características físicas, químicas e atividade antioxidante de frutos de matrizes de cajazeira no estado do Pará. AlimNutr, Araraquara 2011; 22: 45-53.
[20]
Lago-Vanzela ES, Ramin P, Umsza-Guez MA, Santos GV, Gomes E, Silva R Da. Chemical and sensory characteristics of pulp and peel “cajá-manga” (Spondias cytherea Sonn.) jelly. Ciência E Tecnol Aliment 2011; 31: 398-405.
[21]
Neto LG de M. Rocha ÉM de FF, Afonso MRA, Rodrigues S, Costa JMC da. Physicochemical and sensory evaluation of yellow mombin (Spondias mombin L.) atomized powder. Rev Caatinga 2015; 28: 244-52.
[22]
Gomes P. Fruticultura Brasileira. 13th ed. São Paulo: Nobel 2007.
[23]
Ishak SA, Ismail N, Noor MAM, Ahmad H. Some physical and chemical properties of ambarella (Spondias cytherea Sonn.) at three different stages of maturity. J Food Compos Anal 2005; 18: 819-27.
[24]
Breda CA, Justi PN, Sanjinez-argandoña EJ. Efeito da desidratação foam mat na retenção da vitamina C da polpa de cajamanga. Bra J Food Nutr 2013; 24: 189-93.
[25]
Ferrari CC, Ribeiro CP, Aguirre JM De. Secagem por atomização de polpa de amora-preta usando maltodextrina como agente carreador. Braz J Food Technol 2012; 15: 157-65.
[26]
Caliskan G, Dirim SN. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod Process 2013; 91: 539-48.
[27]
Canuto GAB, Xavier AAO, Neves LC, Benassi MDT. Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre. Rev Bras Frutic 2010; 32: 1196-205.
[28]
Kha TC, Nguyen MH, Roach PD. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 2010; 98: 385-92.
[29]
Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res Int 2007; 40: 1107-21.
[30]
Luximon-Ramma A, Bahorun T, Crozier A. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. J Sci Food Agric 2003; 83: 496-502.
[31]
Tiburski JH, Rosenthal A, Deliza R, De Oliveira Godoy RL, Pacheco S. Nutritional properties of yellow mombin (Spondias mombin L.) pulp. Food Res Int 2011; 44: 2326-31.
[32]
Vasco C, Ruales J, Kamal-Eldin A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chem 2008; 111: 816-23.
[33]
Falcão AP, Chaves ES, Kuskoski EM, Fett R, Falcão LD, Bordignon-Luiz MT. Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas. Ciência E Tecnol Aliment 2007; 27: 637-42.
[34]
Silva LMR, Figueiredo EAT, Ricardo NMPS, et al. Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem 2014; 143: 398-404.
[35]
Godoy HT, Rodriguez-Amaya DB. Occurrence of cis-isomers of provitamin A in brazilian fruits. J Agric Food Chem 1994; 42: 1306-13.
[36]
Rufino M do SM. Alves RE, Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J. Boactive compounds and antioxidant capacities of 18 non-tradicional tropical fruits from Brazil. Food Chem 2010; 121: 996-1002.
[37]
Islam SMA, Ahmed KT, Manik MK, Wahid MA, Kamal CSI. A comparative study of the antioxidant, antimicrobial, cytotoxic and thrombolytic potential of the fruits and leaves of Spondias dulcis. Asian Pac J Trop Biomed 2013; 3: 682-91.
[38]
Satpathy G, Tyagi YK, Gupta RK. Preliminary evaluation of nutraceutical and therapeutic potential of raw Sponndias pinnata K., an exotic fruit of India. Food Res Int 2011; 44: 2076-87.
[39]
Silva MLC, Costa RS, Santana A dos S, Koblitz MGB. Compostos fenólicos, carotenóides e atividade antioxidante em produtos vegetais. Semin Ciências Agrárias 2010; 31: 669-82.
[40]
Damodaran S, Parkin KL, Fennema OR. Quimica de Alimentos de Fennema. Porto Alegre, RS: Artmed 2010.
[41]
Silva C, Ribeiro A, Ferreira D, Veiga F. Administração oral de peptídeos e proteínas: II. Aplicação de métodos de microencapsulação. Rev Bras Ciências Farm 2003; 39: 1-20.
[42]
Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirre JM. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Technol 2012; 47: 1237-45.
[43]
Rosa CG, Borges CD, Zambiazi RC, et al. Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus). LWT 2014; 58: 527-33.
[44]
Rutz JK, Zambiazi RC, Borges CD, et al. Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes. Carbohydr Polym 2013; 98: 1256-65.
[45]
Kuck LS, Noreña CPZ. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chem 2016; 194: 569-76.
[46]
Shen Q, Quek SY. Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying. J Food Eng 2014; 123: 165-71.
[47]
Medina-Torres L, Santiago-Adame R, Calderas F, et al. Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin. Ind Crops Prod 2016; 90: 1-8.
[48]
Alamilla-Beltrán L, Chanona-Pérez JJ, Jiménez-Aparicio AR, Gutiérrez-Ló Pez GF. Description of morphological changes of particles along spray drying. J Food Eng 2005; 67: 179-84.
[49]
Nunes IL, Mercadante AZ. Encapsulation of lycopene using spray-drying and molecular inclusion processes. Brazilian Arch Biol Technol 2007; 50: 893-900.
[50]
Ezhilarasi PN, Indrani D, Jena BS, Anandharamakrishnan C. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. J Food Enginnering 2013; 117: 513-20.

Rights & Permissions Print Cite
© 2024 Bentham Science Publishers | Privacy Policy