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de Melo AM, Barbi RCT, Almeida FLC, de Souza WFC, Cavalcante AMDM, de Souza HJB, Botrel DA, Borges SV, Costa RG, Quirino MR, de Sousa S. Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (Cymbopogon flexuosus) Essential Oil. Food Technol Biotechnol 2022; 60:386-395. [PMID: 36320351 PMCID: PMC9590258 DOI: 10.17113/ftb.60.03.22.7470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 04/06/2022] [Indexed: 11/12/2022] Open
Abstract
Research background Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food matrices. Therefore, a barrier is needed to protect this material. The present study aims to produce microparticles containing lemongrass essential oil, with gum arabic and maltodextrin using spray drying technology. Experimental approach Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (using Artemia salina as test sample), chemical composition (GC-MS), encapsulation efficiency, antioxidant activity (DPPH, ABTS and FRAP), antimicrobial activity and minimum inhibitory concentration. Results and conclusions The lethal concentration (LC50) of lemongrass essential oil in the cytotoxic test was 8.43 μg/mL against Artemia salina; a high activity that can be associated with the presence of α-citral (~33%) and β-citral (~21%) in the samples, since these were the main compounds with bioactive properties. The highest value of microencapsulation efficiency (88.11%) was obtained when only gum arabic was used as wall material. In general, the microparticles showed satisfactory antioxidant activity (expressed as Trolox equivalents, between 348.66 and 2042.30 µmol/100 g) and bactericidal effect in vitro against Gram-positive and Gram-negative microorganisms. In conclusion, the microencapsulated lemongrass essential oil is a promising functional additive in the food and pharmaceutical industries. Novelty and scientific contribution This study shows that microparticles containing lemongrass essential oil can be prepared using gum arabic and maltodextrin as wall materials by spray drying, resulting in high microencapsulation efficiency. The drying process maintained the antimicrobial and antioxidant properties of the essential oil. Therefore, the microencapsulated lemongrass essential oil is considered a natural, functional and promising additive in the food industry. Its antimicrobial action can increase the shelf life of fresh and semi-fresh products such as cheese, yogurts and meat products. In addition, its antioxidant action can delay the lipid and protein oxidation in food products.
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Affiliation(s)
- Anely Maciel de Melo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas
| | | | | | | | | | | | | | - Soraia Vilela Borges
- Department Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil
| | - Roberto Germano Costa
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
| | - Max Rocha Quirino
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
| | - Solange de Sousa
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
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Melo AMD, Barbi RCT, Costa BP, Ikeda M, Carpiné D, Ribani RH. Valorization of the agro-industrial by-products of bacupari (Garcinia brasiliensis (Mart.)) through production of flour with bioactive properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Cavalcante AMDM, de Melo AM, da Silva AVF, Neto GJDS, Barbi RCT, Ikeda M, Silva GB, Steel CJ, Silva OSD. Mesquite (Prosopis juliflora) grain flour: new Ingredient with bioactive, nutritional and physical-chemical properties for food applications. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Ikeda M, Melo AMD, Costa BP, Barbi RCT, Ribani RH. Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112251] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Melo AMD, Almeida FLC, Cavalcante AMDM, Ikeda M, Barbi RCT, Costa BP, Ribani RH. Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Turola Barbi RC, Silveira Hornung P, Ávila S, da Silva Bambirra Alves FE, Beta T, Hoffmann Ribani R. Ripe and unripe inajá (Maximilia maripa) fruit: A new high source of added value bioactive compounds. Food Chem 2020; 331:127333. [DOI: 10.1016/j.foodchem.2020.127333] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 02/06/2023]
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Melo AMD, Turola Barbi RC, Souza WFCD, Luna LC, Souza HJB, Lucena GL, Quirino MR, Sousa S. Microencapsulated lemongrass (
Cymbopogon flexuosus
) essential oil: A new source of natural additive applied to Coalho cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14783] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Anely Maciel de Melo
- Department of Chemical Engineering Federal University of Parana Curitiba Brazil
- Department of Agroindustrial Management and Technology Federal University of Paraiba Bananeiras Brazil
| | | | - Weysser Felipe Cândido de Souza
- Department of Food Science Federal University of Campinas Campinas Brazil
- Department of Agroindustrial Management and Technology Federal University of Paraiba Bananeiras Brazil
| | - Laís Costa Luna
- Department of Agroindustrial Management and Technology Federal University of Paraiba Bananeiras Brazil
| | | | | | - Max Rocha Quirino
- Department of Agroindustrial Management and Technology Federal University of Paraiba Bananeiras Brazil
| | - Solange Sousa
- Department of Agroindustrial Management and Technology Federal University of Paraiba Bananeiras Brazil
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Guedes AR, de Souza ARC, Turola Barbi RC, Nottar Escobar EL, Zanoello ÉF, Corazza ML. Extraction of Synadenium grantii Hook f. using conventional solvents and supercritical CO2 + ethanol. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104796] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Carpiné D, Dagostin JLA, Mazon E, Barbi RCT, Alves FEDSB, Chaimsohn FP, Ribani RH. Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds. J Food Sci 2019; 85:96-104. [PMID: 31872872 DOI: 10.1111/1750-3841.14978] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/24/2019] [Accepted: 10/25/2019] [Indexed: 02/06/2023]
Abstract
Juçara fruit pomace is one of the most abundant byproducts of the pulp-making process, generally discarded despite their attractive nutritional content. In this sense, this study aimed to investigate the potential of juçara fruit pomace as an alternative source of starch and natural dyes. Starch extracted from juçara seed (JS) was characterized in approximate composition, crystallinity, thermal profile, morphology, and equilibrium moisture data. Total phenolic content, anthocyanins content, and in vitro antioxidant capacity were assessed for the juçara seedless pomace (JSP). JSP is rich in monomeric anthocyanins (7.19 to 7.23 mg cyanidin 3-O-glycoside/g dry matter [dm]), presents high antioxidant potential, elevated dietary fibers (72.7% dm), considerable amount of lipids (12.8% dm), low protein content, and ash traces. JS is a rich carbon source (76.91% fibers [dm]; 12.21% amylaceous reserve). Being high in carbohydrates, mainly starch, it can be classified as high starch content flour (juçara seed starch-flour [JSS-F]). JSS-F presented B-type crystallinity and conventional starch-like thermal stability. JSS-F exhibited type III sorption isotherm behavior and the Gugghenheim-Anderson-DeBoer model adequately represented the moisture equilibrium data. As a nutritive source of bioactive compounds and starch, juçara pomace should be regarded as a coproduct to be explored as an alternative natural ingredient to food, pharmaceutical, and chemical industries. PRACTICAL APPLICATION: Juçara agroindustrial residues (pomace and seeds) are a promising source of antioxidants and unconventional starch, which are usually discarded after depulping, representing approximately 74% of the fruits. Juçara pomace can be used to produce flour with marketing potential due to their functional properties and nutritional value. This flour can be incorporated directly into formulations or be used in extraction processes to obtain components of interest, for example, anthocyanins, to be used as a natural food dye. Starch can be extracted from juçara seeds, presenting adequate technological properties for partial replacement of conventional starches.
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Affiliation(s)
- Danielle Carpiné
- Food Engineering Graduate Program, Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
| | | | - Elisa Mazon
- Chemical Engineering Dept., Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
| | | | | | | | - Rosemary Hoffmann Ribani
- Food Engineering Graduate Program, Federal Univ. of Paraná, Polytechnic Center, 81531-980, Curitiba, Brazil
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Turola Barbi RC, de Souza ARC, Hamerski F, Lopes Teixeira G, Corazza ML, Hoffmann Ribani R. Subcritical propane extraction of high-quality inajá (Maximiliana maripa) pulp oil. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Turola Barbi RC, Teixeira GL, Hornung PS, Ávila S, Hoffmann-Ribani R. Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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