Escobar-García Juan David, Prieto Cristina, Talon Emma, Lagaron Jose M
R&D Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain.
Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
Foods. 2024 Oct 16;13(20):3280. doi: 10.3390/foods13203280.
This study explores the impact on the stability of drying and the encapsulation of a camu camu extract (CCX) using the non-thermal, high-throughput electrospraying assisted by pressurized gas (EAPG) technique. The dried and encapsulated products by the EAPG processing techniques were compared in terms of total soluble phenolic compounds, antioxidant activity, and storage stability. Whey protein concentrate (WPC) and zein (ZN) were selected as the protective excipients for encapsulation. Dried and encapsulated products were obtained in the form of microparticles, which were smaller and more spherical in the case of the encapsulates. No significant differences were observed in the total polyphenolic content (TSP), and only relatively small differences in the antioxidant capacity were measured among samples. The generated products were subjected to various storage conditions to assess their stability and the preservation of the TSP and the antioxidant properties, i.e., 0% relative humidity (RH) and 4 °C; 0% RH and 21 °C; 23% RH and 21 °C; 56% RH and 21 °C; and UV light exposure. The results indicated that ZN encapsulation notably enhanced the retention of total soluble polyphenols and the antioxidant activity compared to WPC and dried CCX, especially in the ratio of 2:1 (encapsulating polymer: dried CCX). This study demonstrates the potential of protein-based encapsulation, particularly using ZN, for stabilizing bioactive compounds against degradation mechanisms induced by humidity, temperature, or ultraviolet radiation exposure.
本研究探讨了使用非热高通量加压气体辅助电喷雾（EAPG）技术对卡姆果提取物（CCX）干燥稳定性和包封的影响。对通过EAPG加工技术得到的干燥和包封产品，在总可溶性酚类化合物、抗氧化活性和储存稳定性方面进行了比较。选择乳清蛋白浓缩物（WPC）和玉米醇溶蛋白（ZN）作为包封的保护性辅料。干燥和包封产品以微粒形式获得，包封物的微粒更小且更呈球形。在总多酚含量（TSP）方面未观察到显著差异，各样品之间仅测得抗氧化能力存在相对较小的差异。将生成的产品置于各种储存条件下，以评估其稳定性以及TSP和抗氧化性能的保持情况，即0%相对湿度（RH）和4℃；0%RH和21℃；23%RH和21℃；56%RH和21℃；以及紫外线照射。结果表明，与WPC和干燥的CCX相比，ZN包封显著提高了总可溶性多酚的保留率和抗氧化活性，特别是在2:1（包封聚合物：干燥CCX）的比例下。本研究证明了基于蛋白质的包封，特别是使用ZN，在稳定生物活性化合物以抵抗由湿度、温度或紫外线辐射暴露引起的降解机制方面的潜力。
