麦芽糊精
阿拉伯树胶
喷雾干燥
DPPH
化学
食品科学
蜂胶
抗氧化剂
控制释放
乳状液
阿拉伯语
色谱法
材料科学
纳米技术
有机化学
哲学
语言学
作者
Emanuele Joana Gbur Laureanti,Thainnane Silva Paiva,Luíz Mário de Matos Jorge,Regina Maria Matos Jorge
标识
DOI:10.1016/j.ijbiomac.2023.126969
摘要
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release.
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