Nascimento Amanda Priscila Silva, Carvalho Ana Júlia de Brito Araújo, Lima Marcos Dos Santos, Barros Samela Leal, Ribeiro Samara, Pasqualli Matheus, Lisboa Hugo M, Barros Ana Novo
Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil.
Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil.
Antioxidants (Basel). 2023 Sep 10;12(9):1745. doi: 10.3390/antiox12091745.
The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries.
生物活性化合物的包封，涵盖植物化学物质、维生素、抗氧化剂和其他珍贵物质，已成为包括食品、制药和化妆品在内的各个领域关注的关键领域。本研究探讨了不同壁材（乳清蛋白分离物、高甲氧基果胶和阿拉伯胶）单独使用或组合使用时，在储存过程中包封和保存酚类化合物及抗氧化剂的效果。包封过程涉及对从葡萄中提取的生物活性化合物进行喷雾干燥。在120天的时间里，对这些包封化合物的稳定性进行了细致评估，包括通过不同的抗氧化能力测定、酚类含量分析和高效液相色谱测量进行评估。储存期间保留动力学的建模有助于理解释放机制。值得注意的是，研究结果强调了壁材在保存这些生物活性化合物方面的关键作用，每种材料或材料组合都表现出不同程度的保护能力。引人注目的是，在本研究期间，乳清蛋白、果胶和阿拉伯胶的协同混合物对生物活性化合物的保留效果最佳。积累的数据清楚地表明，壁材的组合确实可以显著提高包封生物活性化合物的稳定性，在食品和制药行业都具有广阔的应用前景。
