Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/26390 |
Resumo: | In recent decades, economic and environmental problems have caused growing concerns about the large volume of by-products generated by the food industries. Of these, the ciriguela residue (Spondias purpurea L.) stands out, which contains bioactive compounds with antioxidant properties. Therefore, this study aimed to optimize the process of extracting phenolic compounds from ciriguela residue flour (CRF) using ultrasound-assisted extraction (UAE) and compare, in relation to the content of phenolic compounds (TPC), to the extracts obtained by conventional extraction and microwave-assisted extraction. Then, the optimization of microencapsulation was performed by spray-drying the CRF extract obtained by EAU and production of the microencapsulated extract by freeze-drying (control). Physical characterization, determination of the phenolic profile by HPLC, in vitro gastrointestinal digestion, and stability analysis for 90 days at two temperatures (7 and 25 ºC) were performed with the microencapsulated extracts of CRF. The optimal condition of the EAU of the phenolic compounds of the CRF extract was obtained using an ultrasonic amplitude of 100% and a time of 15 min. The extraction process affected TPC and antioxidant activity by DPPH and FRAP, the greater the ultrasonic amplitude and the longer the time, the greater the TPC and antioxidant activity. The TPC of the spray-dried extracts ranged from 190.45 to 454.66 mg equivalent of gallic acid (GAE/g), having greater influence on the formulation of encapsulating agents. The encapsulation efficiency (EE) of the spray-dried extracts ranged from 76.83% to 99.84%. The optimized condition of microencapsulation by atomization of the extract of CRF phenolic compounds was obtained using a temperature of 150 ºC, a feed rate of 0.80 L/h and 100% gum arabic as an encapsulating agent. Moisture, solubility and hygroscopicity of the spray-dried and freeze-dried extracts did not show any significant difference. For EE and TPC there was a significant difference (p<0.05), the spray-dried extract showed higher EE and the freeze-dried extract higher TPC. In the spray-dried extract of FRC, rutin (82.69 μg g-1) was the compound found in greater quantity. While catechin (93.94 μg g-1) was predominant in the freeze-dried CRF extract. When analyzing the simulated gastrointestinal digestion of the extracts, it was observed that higher values of phenolic compounds were found after the gastric phase, and the lowest values in the last phase. Rutin was the compound that presented the highest content after digestion of the spray-dried (68.74 μg g-1) and freeze-dried (93.98 μg g-1) extracts. The scanning electron microscope (SEM) revealed that the spray-dried microcapsules had a spherical shape and smooth surface, with less deformation than the freeze-dried microcapsules with extensive wrinkles and a more serrated surface. The spray-dried and freeze-dried microcapsules, regardless of temperature (7 or 25 °C), maintained their TPC almost unchanged for 90 days of storage. The spray-dried extract of CRF showed high TPC, antioxidant property and marketing potential, aiming to use the extract as an ingredient in food enrichment and in the production of new food, cosmetic or pharmaceutical ingredients. |
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Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulaçãoAntioxidantesCompostos bioativosUltrassomMicro-ondasMicroencapsulaçãoAtomizaçãoLiofilizaçãoSpondias purpúrea LAntioxidantsBioactive compoundsUltrasoundMicrowaveMicroencapsulationAtomizationLyophilizationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSIn recent decades, economic and environmental problems have caused growing concerns about the large volume of by-products generated by the food industries. Of these, the ciriguela residue (Spondias purpurea L.) stands out, which contains bioactive compounds with antioxidant properties. Therefore, this study aimed to optimize the process of extracting phenolic compounds from ciriguela residue flour (CRF) using ultrasound-assisted extraction (UAE) and compare, in relation to the content of phenolic compounds (TPC), to the extracts obtained by conventional extraction and microwave-assisted extraction. Then, the optimization of microencapsulation was performed by spray-drying the CRF extract obtained by EAU and production of the microencapsulated extract by freeze-drying (control). Physical characterization, determination of the phenolic profile by HPLC, in vitro gastrointestinal digestion, and stability analysis for 90 days at two temperatures (7 and 25 ºC) were performed with the microencapsulated extracts of CRF. The optimal condition of the EAU of the phenolic compounds of the CRF extract was obtained using an ultrasonic amplitude of 100% and a time of 15 min. The extraction process affected TPC and antioxidant activity by DPPH and FRAP, the greater the ultrasonic amplitude and the longer the time, the greater the TPC and antioxidant activity. The TPC of the spray-dried extracts ranged from 190.45 to 454.66 mg equivalent of gallic acid (GAE/g), having greater influence on the formulation of encapsulating agents. The encapsulation efficiency (EE) of the spray-dried extracts ranged from 76.83% to 99.84%. The optimized condition of microencapsulation by atomization of the extract of CRF phenolic compounds was obtained using a temperature of 150 ºC, a feed rate of 0.80 L/h and 100% gum arabic as an encapsulating agent. Moisture, solubility and hygroscopicity of the spray-dried and freeze-dried extracts did not show any significant difference. For EE and TPC there was a significant difference (p<0.05), the spray-dried extract showed higher EE and the freeze-dried extract higher TPC. In the spray-dried extract of FRC, rutin (82.69 μg g-1) was the compound found in greater quantity. While catechin (93.94 μg g-1) was predominant in the freeze-dried CRF extract. When analyzing the simulated gastrointestinal digestion of the extracts, it was observed that higher values of phenolic compounds were found after the gastric phase, and the lowest values in the last phase. Rutin was the compound that presented the highest content after digestion of the spray-dried (68.74 μg g-1) and freeze-dried (93.98 μg g-1) extracts. The scanning electron microscope (SEM) revealed that the spray-dried microcapsules had a spherical shape and smooth surface, with less deformation than the freeze-dried microcapsules with extensive wrinkles and a more serrated surface. The spray-dried and freeze-dried microcapsules, regardless of temperature (7 or 25 °C), maintained their TPC almost unchanged for 90 days of storage. The spray-dried extract of CRF showed high TPC, antioxidant property and marketing potential, aiming to use the extract as an ingredient in food enrichment and in the production of new food, cosmetic or pharmaceutical ingredients.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESNas últimas décadas, problemas econômicos e ambientais têm provocado crescentes preocupações com o grande volume de subprodutos gerados pelas indústrias alimentícias. Destes, destaca-se o resíduo da ciriguela (Spondias purpurea L.), que contém compostos bioativos com propriedades antioxidantes. Sendo assim, este trabalho teve como objetivo otimizar o processo de extração dos compostos fenólicos da farinha de resíduo de ciriguela (FRC) utilizando extração assistida por ultrassom (EAU) e comparar em relação ao teor de compostos fenólicos (TCF), aos extratos obtidos por extração convencional e extração assistida por micro-ondas. Em seguida foi realizada a otimização da microencapsulação por atomização do extrato de FRC obtido por EAU e produção do extrato microencapsulado por liofilização (controle). Caracterização física, determinação do perfil fenólico por HPLC, digestão gastrointestinal in vitro, e análise de estabilidade por 90 dias em duas temperaturas (7 e 25 ºC) foram realizadas com os extratos microencapsulados da FRC. A condição ótima da EAU dos compostos fenólicos do extrato de FRC foi obtida usando amplitude ultrassônica de 100% e tempo de 15 min. O processo de extração afetou TCF e a atividade antioxidante por DPPH e FRAP, quanto maior a amplitude ultrassônica e maior tempo, maior foi o TCF e atividade antioxidante. O TCF dos extratos atomizados variaram de 190.45 a 454.66 mg equivalentes de ácido gálico (EAG/g), tendo maior influencia pela formulação de agentes encapsulantes. A eficiência de encapsulamento (EE) dos extratos atomizados variou de 76.83% a 99.84%. A condição otimizada da microencapsulação por atomização do extrato de compostos fenólicos de FRC foi obtida utilizando temperatura de 150 ºC, vazão de alimentação de 0.80 L/h e 100% de goma arábica como agente encapsulante. A umidade, solubilidade e higroscopicidade dos extratos atomizados e liofilizados não apresentaram diferença significativa. Para EE e TCF houve diferença significativa (p<0.05), o extrato atomizado apre sentou maior EE e o extrato liofilizado maior TCF. No extrato atomizado de FRC, a rutina (82.69 μg g-1) foi o composto encontrado em maior quantidade. Enquanto catequina (93.94 μg g-1) foi predominante no extrato de FRC liofilizado. Ao analisar a digestão gastrointestinal simulada dos extratos, observou-se que maiores valores de compostos fenólicos foram encontrados após a fase gástrica, e os menores valores na última fase. A rutina foi o composto que apresentou maior teor após a digestão dos extratos atomizado (68.74 μg g-1) e liofilizado (93.98 μg g-1). O microscópio eletrônico de varredura (MEV) revelou que as microcápsulas atomizadas apresentaram formato esférico e superficie lisa, com menos deformações do que as microcápsulas liofilizadas com extensas r ugas e superfície mais dentadadentada. As microcápsulas atomizadas e liofilizadas, independente da temperatura (7 ou 25 °C), mantiveram seu TCF quase inalterados por 90 dias de armazenamento. O extrato de compostos fenólicos atomizado de FRC apresentou elevado TCF, propriedade antioxidante e potencial mercadológico, visando à utilização do extrato como ingrediente no enriquecimento de alimentos e na produção de novos ingredientes alimentícios, cosméticos ou farmacêuticos.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBMaciel, Maria Inês Sucupirahttp://lattes.cnpq.br/2091651168946523Silva Júnior, Marcony Edson da2023-03-07T13:11:42Z2022-12-092023-03-07T13:11:42Z2022-09-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/26390porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2023-05-22T12:32:16Zoai:repositorio.ufpb.br:123456789/26390Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2023-05-22T12:32:16Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
title |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
spellingShingle |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação Silva Júnior, Marcony Edson da Antioxidantes Compostos bioativos Ultrassom Micro-ondas Microencapsulação Atomização Liofilização Spondias purpúrea L Antioxidants Bioactive compounds Ultrasound Microwave Microencapsulation Atomization Lyophilization CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
title_full |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
title_fullStr |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
title_full_unstemmed |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
title_sort |
Extração de compostos fenólicos de farinha de resíduo de ciriguela por diferentes métodos e sua estabilidade utilizando microencapsulação |
author |
Silva Júnior, Marcony Edson da |
author_facet |
Silva Júnior, Marcony Edson da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Maciel, Maria Inês Sucupira http://lattes.cnpq.br/2091651168946523 |
dc.contributor.author.fl_str_mv |
Silva Júnior, Marcony Edson da |
dc.subject.por.fl_str_mv |
Antioxidantes Compostos bioativos Ultrassom Micro-ondas Microencapsulação Atomização Liofilização Spondias purpúrea L Antioxidants Bioactive compounds Ultrasound Microwave Microencapsulation Atomization Lyophilization CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Antioxidantes Compostos bioativos Ultrassom Micro-ondas Microencapsulação Atomização Liofilização Spondias purpúrea L Antioxidants Bioactive compounds Ultrasound Microwave Microencapsulation Atomization Lyophilization CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
In recent decades, economic and environmental problems have caused growing concerns about the large volume of by-products generated by the food industries. Of these, the ciriguela residue (Spondias purpurea L.) stands out, which contains bioactive compounds with antioxidant properties. Therefore, this study aimed to optimize the process of extracting phenolic compounds from ciriguela residue flour (CRF) using ultrasound-assisted extraction (UAE) and compare, in relation to the content of phenolic compounds (TPC), to the extracts obtained by conventional extraction and microwave-assisted extraction. Then, the optimization of microencapsulation was performed by spray-drying the CRF extract obtained by EAU and production of the microencapsulated extract by freeze-drying (control). Physical characterization, determination of the phenolic profile by HPLC, in vitro gastrointestinal digestion, and stability analysis for 90 days at two temperatures (7 and 25 ºC) were performed with the microencapsulated extracts of CRF. The optimal condition of the EAU of the phenolic compounds of the CRF extract was obtained using an ultrasonic amplitude of 100% and a time of 15 min. The extraction process affected TPC and antioxidant activity by DPPH and FRAP, the greater the ultrasonic amplitude and the longer the time, the greater the TPC and antioxidant activity. The TPC of the spray-dried extracts ranged from 190.45 to 454.66 mg equivalent of gallic acid (GAE/g), having greater influence on the formulation of encapsulating agents. The encapsulation efficiency (EE) of the spray-dried extracts ranged from 76.83% to 99.84%. The optimized condition of microencapsulation by atomization of the extract of CRF phenolic compounds was obtained using a temperature of 150 ºC, a feed rate of 0.80 L/h and 100% gum arabic as an encapsulating agent. Moisture, solubility and hygroscopicity of the spray-dried and freeze-dried extracts did not show any significant difference. For EE and TPC there was a significant difference (p<0.05), the spray-dried extract showed higher EE and the freeze-dried extract higher TPC. In the spray-dried extract of FRC, rutin (82.69 μg g-1) was the compound found in greater quantity. While catechin (93.94 μg g-1) was predominant in the freeze-dried CRF extract. When analyzing the simulated gastrointestinal digestion of the extracts, it was observed that higher values of phenolic compounds were found after the gastric phase, and the lowest values in the last phase. Rutin was the compound that presented the highest content after digestion of the spray-dried (68.74 μg g-1) and freeze-dried (93.98 μg g-1) extracts. The scanning electron microscope (SEM) revealed that the spray-dried microcapsules had a spherical shape and smooth surface, with less deformation than the freeze-dried microcapsules with extensive wrinkles and a more serrated surface. The spray-dried and freeze-dried microcapsules, regardless of temperature (7 or 25 °C), maintained their TPC almost unchanged for 90 days of storage. The spray-dried extract of CRF showed high TPC, antioxidant property and marketing potential, aiming to use the extract as an ingredient in food enrichment and in the production of new food, cosmetic or pharmaceutical ingredients. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-09 2022-09-27 2023-03-07T13:11:42Z 2023-03-07T13:11:42Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/26390 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/26390 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
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UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801843007392055296 |