Food Chemistry Advances (Jun 2024)
Ultrasound-assisted extraction and encapsulation by spray drying of bioactive compounds from Tradescantia zebrina leaves
Abstract
This study investigated the ultrasound-assisted extraction of bioactive compounds from Tradescantia zebrina leaves and the subsequent encapsulation of the extract by spray drying. The optimum extraction conditions for phenolic compounds and anthocyanins contents corresponded to 6.25 min, 60 °C, and 20 % amplitude. A higher number of compounds were identified in the ultrasound-treated extract when compared to the control not subjected to ultrasound. The microparticles showed encapsulation efficiency of 98 %, hygroscopicity of 7.50 %, phenolics content of 92.25 mg of GAE/g, and anthocyanins content of 0.014 mg cyanidin-3-glucoside/g. The particle size ranged from 7 to 100 nm, and FTIR analysis proved the presence of bioactive compounds in the sample. SEM images showed the effectiveness of the encapsulation process. Differences were observed in the color parameters L, a*, and b*. Regarding the sensory evaluation, no differences were observed between the control yogurt and the yogurt made with the addition of 4 % microparticles. The concentration of bioactive compounds at the end of the in vitro digestion remained sufficient to bring benefits to the consumer. Therefore, the encapsulated extract of Tradescantia zebrina is an effective alternative to the artificial colorings used in the food industry and can enrich the food with other bioactive compounds.
