Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation
Simona Daniela Radu (Lupoae),
Liliana Mihalcea,
Iuliana Aprodu,
Sonia A. Socaci,
Mihaela Cotârleț,
Elena Enachi,
Oana Crăciunescu,
Vasilica Barbu,
Anca Oancea,
Francisc Vasile Dulf,
Petru Alexe,
Gabriela Elena Bahrim,
Gabriela Râpeanu,
Nicoleta Stănciuc
Affiliations
Simona Daniela Radu (Lupoae)
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Liliana Mihalcea
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Iuliana Aprodu
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Sonia A. Socaci
Faculty of Food Science and Technology, Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Mihaela Cotârleț
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Elena Enachi
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Oana Crăciunescu
National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 București, Romania
Vasilica Barbu
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Anca Oancea
National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 București, Romania
Francisc Vasile Dulf
Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Petru Alexe
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Gabriela Elena Bahrim
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Gabriela Râpeanu
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Nicoleta Stănciuc
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative evaluation of the phytochemicals profile evidenced a higher content of chlorophyll a and b of 5.22 ± 0.12 mg/g dry weight (D.W.) and 2.95 ± 0.16 mg/g D.W, whereas the carotenoids content was 18.24 ± 0.04 mg/g D.W. in the SCE extract. Seven main compounds were found in both extracts: β-linalool, eucalyptol, linalool acetate, β-trans-ocimene, and limonene in SCE and linalool acetate, β-linalool, 6-methyl-2-(2-oxiranyl)-5-hepten-2-ol, linalool oxide, lavandulyl acetate and camphor in UAE. The (n-3) acids had a higher contribution in SCE. The extracts were microencapsulated in different combinations of wall materials based on polysaccharides and milk proteins. The four variants showed different phytochemical and morphological profiles, with a better encapsulating efficiency for proteins (up to 98%), but with a higher content of encapsulated carotenoids for polysaccharides, the latter showing remarkable antimicrobial activity against selected microorganisms. Carboxymethyl cellulose and whey proteins led to a double encapsulation of lipophilic compounds. The powders were tested in two food matrices as ingredients, with multiple targeted functions, such as flavoring, antimicrobial, antioxidant activity that can successfully replace synthetic additives.
