Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability

Renata Araújo Milanez de Sena Andrade; Dayanne Consuelo da Silva; Michelle Maria Barreto de Souza; Rodrigo Lira de Oliveira; Maria Inês Sucupira Maciel; Ana Lúcia Figueiredo Porto; Enayde de Almeida Melo; Luciana Leite de Andrade Lima Arruda; Tatiana Souza Porto

Food Chemistry Advances (Dec 2023)

Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability

Renata Araújo Milanez de Sena Andrade,
Dayanne Consuelo da Silva,
Michelle Maria Barreto de Souza,
Rodrigo Lira de Oliveira,
Maria Inês Sucupira Maciel,
Ana Lúcia Figueiredo Porto,
Enayde de Almeida Melo,
Luciana Leite de Andrade Lima Arruda,
Tatiana Souza Porto

Affiliations

Renata Araújo Milanez de Sena Andrade: Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco, Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil
Dayanne Consuelo da Silva: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Michelle Maria Barreto de Souza: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Rodrigo Lira de Oliveira: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil; Federal University of Agreste of Pernambuco/UFAPE, Av. Bom Pastor, s/n, Boa Vista, 55296-901, Garanhuns, PE, Brazil
Maria Inês Sucupira Maciel: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Ana Lúcia Figueiredo Porto: Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco, Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil; Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Enayde de Almeida Melo: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Luciana Leite de Andrade Lima Arruda: Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil; Department of Rural Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil
Tatiana Souza Porto: Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco, Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil; Postgraduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil; Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, Av. Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900 Recife, PE, Brazil; Corresponding author.

Journal volume & issue: Vol. 3
p. 100364

Abstract

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In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.25 mg GAE 100 g−1) was extracted using 60% of grain ethanol acidified with 2.0% of citric acid. An encapsulating efficiency (68.38%) and retention of phenolic compounds (51.48%) with moderate antioxidant activities were observed using a mixture of maltodextrin (75%) and inulin (25%). The spray-dried microparticles presented a spherical shape without roughness, thus contributing to maintain the stability of the microencapsulated food ingredient. The microparticles obtained was submitted to in vitro digestion and after this process was observed a retention of 61.85% and 48.65% of TPC and ABTS radical scavenging activity, respectively. Moreover, a high recovery (RI = 102.4%) and suitable bioacessibily (BI = 52.32%) also observed. The stability storage of microparticles was evaluated during 60-days in terms of physicochemical parameters, powder properties, antioxidant activity, profile of phenolic compounds and organic acids, being observed suitable maintenance of phenolic content during the storage. The results obtained indicates bioactive-rich microparticles obtained is an interesting alternative for utilization as ingredient for enrichment of food products and nutraceutical formulas.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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