Department of Food Science, Federal University of Lavras, 37200-900 Lavras, MG, Brazil.
Department of Food Science, Federal University of Lavras, 37200-900 Lavras, MG, Brazil.
Food Res Int. 2020 Nov;137:109563. doi: 10.1016/j.foodres.2020.109563. Epub 2020 Jul 25.
Camu-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.
卡姆果（Myrciaria dubia [H.B.K] McVaugh）是一种富含抗坏血酸和酚类化合物的亚马逊水果，由于其潜在的健康益处，引起了食品、制药和营养保健品行业的极大兴趣。卡姆果中的生物活性化合物被认为是敏感和不稳定的，导致营养成分损失，并影响其商业化和出口。出于这个原因，对卡姆果（果肉和果皮）提取物进行了喷雾干燥微胶囊化处理，使用麦芽糊精（MD）、菊粉（IN）和低聚果糖（OL）作为载体。还评估了冻干的天然卡姆果提取物（CEL）。因此，研究了不同温度（25°C 和 35°C）下的物理化学和热性质以及控释释放。与 IN 和 OL 微球相比，MD 微球具有较低的密度和吸湿性，以及更高的热稳定性、抗氧化活性和抗坏血酸和花色苷的保留率。傅里叶变换红外光谱（FTIR）允许定性地证明卡姆果提取物中生物活性化合物的包封。IN 微球中观察到挥发性化合物的最高比例，其次是 OL 和 MD 微球。CEL 中鉴定的主要化合物组是萜烯（88%）。Korsmeyer-Peppas 数学模型允许描述粉末提取物中抗坏血酸和花色苷的控释释放行为。控释释放遵循菲克扩散机制（n≤0.43）。从 25°C 到 35°C 的温度升高影响了所有处理中生物活性化合物的释放，MD 微球的释放量更大。包封材料被认为是生产卡姆果提取物粉末的有效方法，有助于更好地利用这种亚马逊水果。此外，包封过程增加了其生物活性化合物的稳定性，代表了一种方便将其纳入多种基质中作为抗氧化剂和着色剂以及营养保健品的工具。
