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Santos JCC, Correa JLG, Furtado MLB, de Morais LC, Borges SV, de Oliveira CR, de Resende JV, de Oliveira LF. Influence of intensity ultrasound on rheological properties and bioactive compounds of araticum (Annona crassiflora) juice. Ultrason Sonochem 2024; 105:106868. [PMID: 38581798 PMCID: PMC11015517 DOI: 10.1016/j.ultsonch.2024.106868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/21/2024] [Accepted: 04/02/2024] [Indexed: 04/08/2024]
Abstract
The use of extracts rich in bioactive compounds is becoming increasingly common in the food, cosmetics, and pharmaceutical industries for the production of functional products. Araticum is a potential fruit to be analyzed due to its content of phenolic compounds, carotenoids and vitamins, with antioxidant properties. Therefore, this study aimed to investigate the effect of ultrasound on total phenolic compounds, total carotenoids, ascorbic acid, color, turbidity and rheology in araticum juice. Response surface methodology based on a central composite design was applied. Araticum juice was subjected to sonication at amplitude levels ranging from 20 to 100 % of the total power (400 W) at a constant frequency of 20 kHz for different durations (2 to 10 min). Morphological analysis was conducted to observe microscopic particles, and viscosity and suitability to rheological models (Newtonian, Power Law, and Herschel-Bulkley) were assessed. The ultrasonic probe extraction method was compared to the control juice. According to the responses, using the desirability function, the optimal conditions for extraction were determined to be low power (low amplitude) applied in a short period of time or low power applied in a prolonged time. These conditions allowed an ultrasonic probe to act on releasing bioactive compounds without degrading them. All three rheological models were suitable, with the Power Law model being the most appropriate, exhibiting non-Newtonian pseudoplastic behavior.
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Affiliation(s)
| | | | | | | | | | | | | | - Letícia Fernandes de Oliveira
- Laboratory of bioprocesses and metabolic biochemistry, Universidade Federal de São João del-Rei, Campus CCO, Divinópolis, MG, Brasil
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de Abreu Figueiredo J, Norcino LB, do Carmo EL, Campelo PH, Botrel DA, Borges SV, de Souza SM, de Oliveira CR. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract. Food Res Int 2023; 166:112611. [PMID: 36914355 DOI: 10.1016/j.foodres.2023.112611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900 Lavras, MG, Brazil
| | - Eloá Lourenço do Carmo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000 Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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Santos TA, Cabral BR, de Oliveira ACS, Dias MV, de Oliveira CR, Borges SV. Release of papain incorporated in chitosan films reinforced with cellulose nanofibers. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15900] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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de Oliveira Begali D, Ferreira LF, de Oliveira ACS, Borges SV, de Sena Neto AR, de Oliveira CR, Yoshida MI, Sarantopoulos CIGL. Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion. Int J Biol Macromol 2021; 180:262-271. [PMID: 33737182 DOI: 10.1016/j.ijbiomac.2021.03.076] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/01/2021] [Accepted: 03/13/2021] [Indexed: 11/25/2022]
Abstract
The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.
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Affiliation(s)
| | - Laura Fonseca Ferreira
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | | | - Maria Irene Yoshida
- Department of Chemistry, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
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Ferreira LF, Figueiredo LP, Martins MA, Luvizaro LB, bLara BRBD, Oliveira CRD, Júnior MG, Tonoli GHD, Dias MV. Active coatings of thermoplastic starch and chitosan with alpha-tocopherol/bentonite for special green coffee beans. Int J Biol Macromol 2021; 170:810-819. [PMID: 33385457 DOI: 10.1016/j.ijbiomac.2020.12.199] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/23/2020] [Accepted: 12/26/2020] [Indexed: 11/24/2022]
Abstract
The quality of green coffee beans (GCBs) is possibly affected by storage conditions. Edible polymer coatings for GCBs can help preserve flavors and improve shelf life of GCBs. This study aimed to incorporate α-tocopherol, a powerful antioxidant, in thermoplastic starch [TPS] and chitosan [TPC] and determined the best cavitation energy (960-3840 J·mL-1) using an ultrasonic probe. Then, we evaluated the incorporation of bentonite (0% and 2% m/m) and α-tocopherol (0% and 10% m/m) in the best energy cavitation/biopolymer combination. The TPS and TPC coatings demonstrated good adherence to the GCBs, measured by surface energy. The dispersion of α-tocopherol in TPC, with cavitation energy 960 J·mL-1, promoted greater stability (greater zeta potential), thereby increasing antioxidant activity by 28% compared to TPS, therefore, was selected for a second stage. Incorporation of 2% bentonite into the TPC, with 10% α-tocopherol, resulted in a 3.7 × 10-10 g·m-1·s-1·Pa-1 water vapor permeability, which is satisfactory for prevented of moisture gain during storage. The compressive load showed values of 375 N to the non-coated GCB and around 475 N with the insertion of coatings to the GCB. Thus, a TPC/α-tocopherol/bentonite combination, dispersed with 960 J·mL-1 energy, was highly effective in the development of biopolymeric coatings for the GCBs.
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Affiliation(s)
- Laura Fonseca Ferreira
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil.
| | | | - Maria Alice Martins
- National Agricultural Nanotechnology Laboratory, Embrapa Instrumentação, São Carlos, 13560-970, SP, Brazil
| | - Lucas Baldo Luvizaro
- Food Science Department, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Bruna Rage Baldone de bLara
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Cassiano Rodrigues de Oliveira
- Institute of Exact Sciences, Campus Rio Paranaíba, Federal University of Viçosa, 38810-000 Rio Paranaíba, Minas Gerais, Brazil
| | - Mário Guimarães Júnior
- Electromechanical Department, Centro Federal de Educação Tecnológica de Minas Gerais, 38180-510 Araxá, MG, Brazil
| | - Gustavo H D Tonoli
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Marali Vilela Dias
- Food Science Department, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil.
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de Abreu Figueiredo J, Andrade Teixeira M, Henrique Campelo P, Maria Teixeira Lago A, Pereira de Souza T, Irene Yoshida M, Rodrigues de Oliveira C, Paula Aparecida Pereira A, Maria Pastore G, Aparecido Sanches E, Alvarenga Botrel D, Vilela Borges S. Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties. Food Res Int 2020; 137:109563. [DOI: 10.1016/j.foodres.2020.109563] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 07/12/2020] [Accepted: 07/17/2020] [Indexed: 12/17/2022]
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de Mattos NR, de Oliveira CR, Camargo LGB, da Silva RSR, Lavall RL. Azo dye adsorption on anthracite: A view of thermodynamics, kinetics and cosmotropic effects. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.09.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Valente PM, Lopes EA, Pereira MC, Oliveira CRD, Valente VMM. BIOPROSPECÇÃO PARA ATIVIDADE ANTIFÚNGICA DO ÓLEO ESSENCIAL DAS FOLHAS DE Callistemon viminalis. Nucleus 2018. [DOI: 10.3738/1982.2278.2967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Campelo-Felix PH, Souza HJB, Figueiredo JDA, Fernandes RVDB, Botrel DA, de Oliveira CR, Yoshida MI, Borges SV. Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles. J Agric Food Chem 2017; 65:445-453. [PMID: 28004578 DOI: 10.1021/acs.jafc.6b04643] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.
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Affiliation(s)
| | | | | | | | | | | | - Maria Irene Yoshida
- Department of Chemistry, Federal University of Minas Gerais , Belo Horizonte, Minas Gerais, Brazil
| | - Soraia Vilela Borges
- Department of Food Science, Federal University of Lavras , Lavras, Minas Gerais, Brazil
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Fernandes RVDB, Botrel DA, Silva EK, Borges SV, Oliveira CRD, Yoshida MI, Feitosa JPDA, de Paula RCM. Cashew gum and inulin: New alternative for ginger essential oil microencapsulation. Carbohydr Polym 2016; 153:133-142. [PMID: 27561480 DOI: 10.1016/j.carbpol.2016.07.096] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/21/2016] [Accepted: 07/22/2016] [Indexed: 02/07/2023]
Abstract
This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.
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Affiliation(s)
| | | | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering), UNICAMP (University of Campinas), Brazil
| | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
| | - Cassiano Rodrigues de Oliveira
- Institute of Exact Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil
| | - Maria Irene Yoshida
- Chemistry Department, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
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Fernandes RVDB, Silva EK, Borges SV, de Oliveira CR, Yoshida MI, da Silva YF, do Carmo EL, Azevedo VM, Botrel DA. Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1803-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Fernandes RVDB, Borges SV, Botrel DA, Oliveira CRD. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12449] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Soraia Vilela Borges
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
| | - Diego Alvarenga Botrel
- Campus Rio Paranaíba; Federal University of Viçosa; 38810-000 Rio Paranaíba Minas Gerais Brazil
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