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Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products

Abstract

Oleoresins are by-products of plant cultivation, of a hydrophobic nature and composed of bioactive materials that have beneficial properties to the consumer health. In addition, studies show that some compounds act in synergy and can add value to the final product. Compounds of interest present in cinnamon and paprika oleoresins are cinnamaldehyde, capsaicin and carotenoids, respectively. However, oleoresins present low aqueous solubility and instability of the bioactive compounds, which makes it difficult to apply them into food products. An alternative to minimize the limitations of oleoresin application and to evaluate the effect of these different actives on a single matrix is the co-encapsulation. For this reason, the objective of this project is the co-encapsulation of cinnamon and paprika oleoresins by spray drying and spray chilling techniques using different wall materials, and evaluate the stability of encapsulated compounds in different storage conditions (5 and 35 ºC) and its accessibility in vitro digestibility study. In addition, the best treatments will be applied in gums of pectin. The project will be divided into four steps: (1) Study of different proportions of wall materials; (2) Co-encapsulation of oleoresins by spray drying and spray chilling, particles characterization and evaluation of the encapsulated compounds stability; (3) Study of digestibility of microparticles in vitro and evaluation of accessibility of the active compounds (4) Application of the particles in gums and evaluation of the effect of this incorporation on the characteristics of the final product. In view of the above, the co-encapsulation of cinnamon and paprika oleoresins by the processes proposed here should be explored to obtain innovative vehicles that will bring benefits to the consumers' health and protection of the compounds, besides being techniques of easy reproduction in scale industrial and low cost, making this idea promising for the food industry. (AU)

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Scientific publications (6)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; HUBINGER, MIRIAM DUPAS. Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions. Food and Bioprocess Technology, v. 14, n. 2 JAN 2021. Web of Science Citations: 0.
FRANCISCO, CRISTHIAN RAFAEL LOPES; DE OLIVEIRA JUNIOR, FERNANDO DIVINO; MARIN, GABRIELI; ALVIM, IZABELA DUTRA; HUBINGER, MIRIAM DUPAS. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 607, DEC 20 2020. Web of Science Citations: 0.
GALLEGOS SOTO, ANDRES SILVESTRE; RABELO, RENATA SANTOS; VELEZ-ERAZO, ELIANA MARCELA; DE SOUZA SILVEIRA, PAULO TALIO; EFRAIM, PRISCILLA; HUBINGER, MIRIAM DUPAS. Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, v. 4, NOV 30 2020. Web of Science Citations: 0.
DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, NOV 2020. Web of Science Citations: 0.
VELEZ-ERAZO, ELIANA MARCELA; RABELO, RENATA S. High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers. FOOD HYDROCOLLOIDS, v. 105, AUG 2020. Web of Science Citations: 0.
FELTRE, GABRIELA; ALMEIDA, FLAVIA SOUZA; KAWAZOE SATO, ANA CARLA; DACANAL, GUSTAVO CESAR; HUBINGER, MIRIAM DUPAS. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility. Food Research International, v. 132, JUN 2020. Web of Science Citations: 0.

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