Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus) |
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| Authors: | Cleonice Gonç alves da Rosa,Caroline Dellinghausen Borges,Rui Carlos Zambiazi,Josiane Kuhn Rutz,Suzane Rickes da Luz,Fernanda Dö ring Krumreich,Edilson Valmir Benvenutti,Michael Ramos Nunes |
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| Affiliation: | 1. Post-graduate Program in Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, Brazil;2. Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil;3. Institute of Chemistry, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil;4. Federal Institute of Santa Catarina, Lages, SC, Brazil |
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| Abstract: | Microencapsulated phenolic extracts of blackberry (PE) were obtained by lyophilization in matrixes of β-cyclodextrin (β-CDS), chitosan (C), xanthan (X) and hydrogel (H). The encapsulation was confirmed by Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA); their antioxidant activity, controlled release of phenolics and efficiency of encapsulation were determined. However, coated chitosan and xanthan only showed the characteristic shape. In fact, encapsulation efficiency depended on the phenolic compound and the encapsulated coating used; gallic acid and epicatechin were predominantly in microcapsules coated with β-cyclodextrin and xanthan. The highest antioxidant activity in microcapsules coated with β-cyclodextrin (84.43 ± 3.5%) and xanthan (90.75 ± 0.09%) was related to the equitable presence of encapsulated phenolic compounds. The controlled release of phenolic extract capsules was influenced by coating, solvent and pH. |
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| Keywords: | Phenolic compounds β-Cyclodextrin Xanthan Chitosan Hydrogel |
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