Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Brazil.
J Sci Food Agric. 2020 Jun;100(8):3471-3480. doi: 10.1002/jsfa.10384. Epub 2020 Apr 4.
A viable possibility for the best use of bioactive compounds present in camu-camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray-drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu-camu extract (peel and pulp) spray-dried using maltodextrin, inulin, and oligofructose as encapsulating agents were investigated, as well as lyophilized camu-camu extract (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25 °C and 45 °C) were evaluated.
The moisture, water activity, and solubility values varied from 18.4 to 107.9 g water per kilogram dry powder, 0.06 to 0.27, and 950.80 to 920.28 g microparticles per kilogram of water respectively. Retention of the bioactive compounds varied in the ranges 5.5-7.1 g per kilogram ascorbic acid fresh weight and 7.2-9.0 g per kilogram anthocyanins fresh weight. The increase in temperature and relative humidity during storage provided a significant decrease in the stability of the bioactive compounds for all treatments. However, the CEL presented higher water adsorption kinetics and degradation under all storage conditions, indicating the importance of the use of encapsulating agents.
In general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu-camu by spray-drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. © 2020 Society of Chemical Industry.
为了充分利用亚马孙雨林特有的卡姆果（camu-camu）中生物活性化合物，一种可行的方法是采用喷雾干燥技术，使用不同的生物聚合物制备微胶囊，这将增加食品工业的创新可能性，并方便在不同的食品基质中应用。在此背景下，研究了用麦芽糊精、菊粉和低聚果糖作为包埋剂喷雾干燥卡姆果（果皮和果肉）提取物以及冻干卡姆果提取物（CEL）的化学、物理化学和形态特性及稳定性，同时评估了不同的相对湿度（22%、51%和 75%）和温度（25°C 和 45°C）。
水分、水分活度和溶解度值分别为 18.4 至 107.9 克水/千克干粉末、0.06 至 0.27 和 950.80 至 920.28 克/千克水的微粉。生物活性化合物的保留率在 5.5-7.1 克/千克抗坏血酸鲜重和 7.2-9.0 克/千克花青素鲜重之间变化。在储存过程中，温度和相对湿度的升高会显著降低所有处理的生物活性化合物的稳定性。然而，CEL 在所有储存条件下都表现出较高的水分吸附动力学和降解，表明使用包埋剂的重要性。
一般来说，喷雾干燥法微胶囊化卡姆果提取物时用作包埋剂的益生元生物聚合物的效果令人满意，表明该技术是提高水果和蔬菜中生物活性化合物稳定性的有效策略。 © 2020 英国化学学会。
