Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/31140 |
Resumo: | Oxidative stress is associated with the pathogenesis of several chronic diseases. Cocoa is a food rich in polyphenols, with high antioxidant properties, and is an important food in its fight. However, most polyphenols have low solubility, which impairs their biological action. Therefore, encapsulation through the spray drying technique can significantly improve these parameters by generating a protective layer using proteins and polysaccharides. Therefore, the objective of this work was to elaborate a cocoa-based product encapsulated with maltodextrin (CM) or goat milk whey (CW) and to evaluate the total phenolic compounds and their antioxidant capacity, as well as the particle size of the encapsulated product. Cocoa-based products were encapsulated using maltodextrin DE20 or goat whey using a B-290 mini spray dryer (Büchi Labortechnik, Flawil, Switzerland) in a 1:1 weight ratio. Subsequently, the antioxidant capacity was analyzed by the 2,2'-azino-bis (3-ethylbenzoatiazoline-6-sulfonic acid) (ABTS) method and total phenolic compounds using the phenol reagent Folin-Ciocalteu by spectrophotometry, as well as the size of the particle. The CW obtained a higher yield (33.11%) when compared to the CM (24.03%) in the spray dryer. Most of the particles (90%) present in the CM and CS had a size of 21.92 and 21.12 µM, respectively. CW had a higher content of phenolic compounds compared to CM (CM: 536 ± 8.0 vs. CW: 818 ± 77.0 mg GAE/100g dw, p = 0.05). No significant difference was observed in antioxidant capacity between samples (CM: 545 ± 26.0 vs. CW: 478 ± 18.0 µmol TE/100g dw, p = 0.114). The results showed that although CS has a higher content of phenolic compounds, both had the same antioxidant capacity. |
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Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacityDesarrollo de un producto a base de cacao (Theobroma cacao) microencapsulado y evaluación de compuestos fenólicos totales y capacidad antioxidanteDesenvolvimento de um produto a base de cacau (Theobroma cacao) microencapsulado e avaliação de compostos fenólicos totais e capacidade antioxidanteFood technologyBioactive compoundsMicroencapsulationSpray-drying.Tecnologia de alimentosCompostos bioativosMicroencapsulaçãoSpray-drying.Tecnología de los AlimentosCompuestos bioactivosMicroencapsulaciónSpray-dryingSpray-drying.Oxidative stress is associated with the pathogenesis of several chronic diseases. Cocoa is a food rich in polyphenols, with high antioxidant properties, and is an important food in its fight. However, most polyphenols have low solubility, which impairs their biological action. Therefore, encapsulation through the spray drying technique can significantly improve these parameters by generating a protective layer using proteins and polysaccharides. Therefore, the objective of this work was to elaborate a cocoa-based product encapsulated with maltodextrin (CM) or goat milk whey (CW) and to evaluate the total phenolic compounds and their antioxidant capacity, as well as the particle size of the encapsulated product. Cocoa-based products were encapsulated using maltodextrin DE20 or goat whey using a B-290 mini spray dryer (Büchi Labortechnik, Flawil, Switzerland) in a 1:1 weight ratio. Subsequently, the antioxidant capacity was analyzed by the 2,2'-azino-bis (3-ethylbenzoatiazoline-6-sulfonic acid) (ABTS) method and total phenolic compounds using the phenol reagent Folin-Ciocalteu by spectrophotometry, as well as the size of the particle. The CW obtained a higher yield (33.11%) when compared to the CM (24.03%) in the spray dryer. Most of the particles (90%) present in the CM and CS had a size of 21.92 and 21.12 µM, respectively. CW had a higher content of phenolic compounds compared to CM (CM: 536 ± 8.0 vs. CW: 818 ± 77.0 mg GAE/100g dw, p = 0.05). No significant difference was observed in antioxidant capacity between samples (CM: 545 ± 26.0 vs. CW: 478 ± 18.0 µmol TE/100g dw, p = 0.114). The results showed that although CS has a higher content of phenolic compounds, both had the same antioxidant capacity.El estrés oxidativo está asociado con la patogénesis de varias enfermedades crónicas. El cacao es un alimento rico en polifenoles, con altas propiedades antioxidantes, y es un alimento importante en su lucha. Sin embargo, la mayoría de los polifenoles tienen una baja solubilidad, lo que perjudica su acción biológica. Por lo tanto, la encapsulación mediante la técnica de secado por aspersión puede mejorar significativamente estos parámetros al generar una capa protectora utilizando proteínas y polisacáridos. Por tanto, el objetivo de este trabajo fue elaborar un producto a base de cacao encapsulado con maltodextrina (CM) o suero de leche de cabra (CW) y evaluar los compuestos fenólicos totales y su capacidad antioxidante, así como el tamaño de partícula del producto encapsulado. Los productos a base de cacao se encapsularon usando maltodextrina DE20 o suero de cabra usando un mini secador por aspersión B-290 (Büchi Labortechnik, Flawil, Switzerland) en una proporción de peso de 1:1. Posteriormente se analizó la capacidad antioxidante por el método del 2,2'-azino-bis(3-etilbenzoatiazolina-6-sulfónico) (ABTS) y compuestos fenólicos totales utilizando el reactivo fenólico Folin-Ciocalteu por espectrofotometría, así como el tamaño de la partícula. El CW obtuvo un mayor rendimiento (33,11%) al compararlo con el CM (24,03%) en el atomizador. La mayoría de las partículas (90%) presentes en el CM y CS tenían un tamaño de 21,92 y 21,12 µM, respectivamente. CW tuvo un mayor contenido de compuestos fenólicos en comparación con CM (CM: 536 ± 8,0 vs CW: 818 ± 77,0 mg GAE/100g dw, p = 0,05). No se observaron diferencias significativas en la capacidad antioxidante entre las muestras (CM: 545 ± 26,0 frente a CW: 478 ± 18,0 µmol TE/100 g dw, p = 0,114). Los resultados mostraron que aunque el CS tiene un mayor contenido de compuestos fenólicos, ambos tienen la misma capacidad antioxidante.O estresse oxidativo está associado à patogênese de várias doenças crônicas. O cacau é um alimento rico em polifenóis, com altas propriedades antioxidantes, sendo um alimento importante no seu combate. No entanto, a maioria dos polifenóis apresenta baixa solubilidade, o que prejudica sua ação biológica. Portanto, o encapsulamento através da técnica de spray dryer pode melhorar significativamente esses parâmetros ao gerar uma camada protetora utilizando proteínas e polissacarídeos. Portanto, o objetivo deste trabalho foi elaborar um produto à base de cacau encapsulado com maltodextrina (CM) ou soro de leite de cabra (CW) e avaliar os compostos fenólicos totais e sua capacidade antioxidante, bem como o tamanho de partícula do produto encapsulado. Os produtos à base de cacau foram encapsulados usando maltodextrina DE20 ou soro de leite de cabra usando um mini spray dryer B-290 (Büchi Labortechnik, Flawil, Switzerland) na proporção de peso de 1:1. Posteriormente, a capacidade antioxidante foi analisada pelo método 2,2'-azino-bis (ácido 3-etilbenzoatiazolina-6-sulfônico) (ABTS) e os compostos fenólicos totais utilizando o reagente fenol Folin-Ciocalteu por espectrofotometria, bem como o tamanho da partícula. O CW obteve maior rendimento (33,11%) quando comparado ao CM (24,03%) no spray dryer. A maioria das partículas (90%) presentes no CM e CW tinham um tamanho de 21,92 e 21,12 µM, respectivamente. O CW apresentou maior teor de compostos fenólicos em relação ao CM (CM: 536 ± 8,0 vs. CW: 818 ± 77,0 mg GAE/100g dw, p = 0,05). Não foi observada diferença significativa na capacidade antioxidante entre as amostras (CM: 545 ± 26,0 vs. CW: 478 ± 18,0 µmol TE/100g dw, p = 0,114). Os resultados mostraram que embora o CW tenha maior teor de compostos fenólicos, ambos apresentaram a mesma capacidade antioxidante.Research, Society and Development2022-07-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3114010.33448/rsd-v11i9.31140Research, Society and Development; Vol. 11 No. 9; e2011931140Research, Society and Development; Vol. 11 Núm. 9; e2011931140Research, Society and Development; v. 11 n. 9; e20119311402525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/31140/26873Copyright (c) 2022 Isabela Ribeiro Grangeira Tavares; Olavo João Frederico Ramos Junior; Mônica Volino Gonçalves de Souza; Gustavo Vieira de Oliveira; Thiago da Silveira Alvareshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTavares, Isabela Ribeiro GrangeiraRamos Junior, Olavo João FredericoSouza, Mônica Volino Gonçalves deOliveira, Gustavo Vieira deAlvares, Thiago da Silveira2022-07-21T12:36:16Zoai:ojs.pkp.sfu.ca:article/31140Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:36.092626Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity Desarrollo de un producto a base de cacao (Theobroma cacao) microencapsulado y evaluación de compuestos fenólicos totales y capacidad antioxidante Desenvolvimento de um produto a base de cacau (Theobroma cacao) microencapsulado e avaliação de compostos fenólicos totais e capacidade antioxidante |
title |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
spellingShingle |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity Tavares, Isabela Ribeiro Grangeira Food technology Bioactive compounds Microencapsulation Spray-drying. Tecnologia de alimentos Compostos bioativos Microencapsulação Spray-drying. Tecnología de los Alimentos Compuestos bioactivos Microencapsulación Spray-drying Spray-drying. |
title_short |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
title_full |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
title_fullStr |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
title_full_unstemmed |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
title_sort |
Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity |
author |
Tavares, Isabela Ribeiro Grangeira |
author_facet |
Tavares, Isabela Ribeiro Grangeira Ramos Junior, Olavo João Frederico Souza, Mônica Volino Gonçalves de Oliveira, Gustavo Vieira de Alvares, Thiago da Silveira |
author_role |
author |
author2 |
Ramos Junior, Olavo João Frederico Souza, Mônica Volino Gonçalves de Oliveira, Gustavo Vieira de Alvares, Thiago da Silveira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Tavares, Isabela Ribeiro Grangeira Ramos Junior, Olavo João Frederico Souza, Mônica Volino Gonçalves de Oliveira, Gustavo Vieira de Alvares, Thiago da Silveira |
dc.subject.por.fl_str_mv |
Food technology Bioactive compounds Microencapsulation Spray-drying. Tecnologia de alimentos Compostos bioativos Microencapsulação Spray-drying. Tecnología de los Alimentos Compuestos bioactivos Microencapsulación Spray-drying Spray-drying. |
topic |
Food technology Bioactive compounds Microencapsulation Spray-drying. Tecnologia de alimentos Compostos bioativos Microencapsulação Spray-drying. Tecnología de los Alimentos Compuestos bioactivos Microencapsulación Spray-drying Spray-drying. |
description |
Oxidative stress is associated with the pathogenesis of several chronic diseases. Cocoa is a food rich in polyphenols, with high antioxidant properties, and is an important food in its fight. However, most polyphenols have low solubility, which impairs their biological action. Therefore, encapsulation through the spray drying technique can significantly improve these parameters by generating a protective layer using proteins and polysaccharides. Therefore, the objective of this work was to elaborate a cocoa-based product encapsulated with maltodextrin (CM) or goat milk whey (CW) and to evaluate the total phenolic compounds and their antioxidant capacity, as well as the particle size of the encapsulated product. Cocoa-based products were encapsulated using maltodextrin DE20 or goat whey using a B-290 mini spray dryer (Büchi Labortechnik, Flawil, Switzerland) in a 1:1 weight ratio. Subsequently, the antioxidant capacity was analyzed by the 2,2'-azino-bis (3-ethylbenzoatiazoline-6-sulfonic acid) (ABTS) method and total phenolic compounds using the phenol reagent Folin-Ciocalteu by spectrophotometry, as well as the size of the particle. The CW obtained a higher yield (33.11%) when compared to the CM (24.03%) in the spray dryer. Most of the particles (90%) present in the CM and CS had a size of 21.92 and 21.12 µM, respectively. CW had a higher content of phenolic compounds compared to CM (CM: 536 ± 8.0 vs. CW: 818 ± 77.0 mg GAE/100g dw, p = 0.05). No significant difference was observed in antioxidant capacity between samples (CM: 545 ± 26.0 vs. CW: 478 ± 18.0 µmol TE/100g dw, p = 0.114). The results showed that although CS has a higher content of phenolic compounds, both had the same antioxidant capacity. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31140 10.33448/rsd-v11i9.31140 |
url |
https://rsdjournal.org/index.php/rsd/article/view/31140 |
identifier_str_mv |
10.33448/rsd-v11i9.31140 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31140/26873 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 9; e2011931140 Research, Society and Development; Vol. 11 Núm. 9; e2011931140 Research, Society and Development; v. 11 n. 9; e2011931140 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052767907348480 |