Microencapsulação por atomização do extrato de compostos fenólicos de resíduo de ciriguela utilizando diferentes formulações de agentes encapsulantes e avaliação da estabilidade.

Abstract

The Northeast Region of Brazil, in 2019, accounted for 34,4% of national fruit production. Among these, ciriguela (Spondias purpurea L.), which has bioactive compounds with antioxidant properties. The objective of this work was to evaluate the use of different encapsulating agents in the microencapsulation by atomization of the extract of phenolic compounds (EPC) from ciriguela residue flour (CRF). The extraction conditions were performed using 80% ethanol and 20% water acidified to 0,1% HCl, in an ultrasonic probe, using 100% amplitude (520W) and 15 min of extraction time. To obtain microencapsulated CRF EPCs, different formulations of carrier agents were used (maltodextrin 5DE, 10DE, 15DE and gum arabic). The microencapsulation was carried out in an atomizer under fixed conditions. To characterize the microencapsulated EPCs, analyzes were carried out on: water activity (Aw), moisture, color, hygroscopicity, solubility, total phenolic compounds and encapsulation efficiency (EE). The results of the study of microencapsulation of CRF EPCs showed that the powders obtained showed low Aw (0,178 to 0,321) and moisture (3,72% to 6,47%). Hygroscopicity ranged from 8,73% to 14,48 and showed high solubility, ranging from 78,68% to 83,49%. With high values of luminosity (89,73 to 97,17), negative values of the a* coordinate (-1,22 to -0,07), and values of the b* coordinate from 10,02 to 13,24, showing color light yellow. The content of total phenolic compounds was between 313,7 and 457,8 mg EAG/g and obtained high EE (89,26 and 90,20%). Experiment 5 (Maltodextin 5DE + Gum arabic), due to its more favorable characteristics, was used to give a segment to the study of stability in the periods 0, 15, 30 and 45 days at temperatures of 25 and -22°C. The stored powders showed low values of water activity Aw (0,1655 and 0,3682) and moisture (4,8 and 6,56%) until the end of storage. Both experiments remained light yellow with high values for the L* coordinate (96,11 to 91,58), negative values for the a* coordinate (-0,02 to -1,03) and low values for the b* coordinate (14,09 to 11,75). The experiment stored at 25°C was less hygroscopic (11,96 to 10,58 g/100g). The content of total phenolic compounds did not differ significantly at the temperatures evaluated in the 45 days (309,77 and 307,69 mg EAG/g). Therefore, for the preservation of the physicochemical characteristics and to minimize the alterations of the phenolic compounds present in the EPC of atomized CRF, storing it at a temperature of 25°C for 45 days is recommended. Because it is a product rich in phenolic compounds, it can be inserted into the diet and used to enrich various food, cosmetic or pharmaceutical products.