Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion

Author(s)

Ferraz, Mariana Costa ; Oliveira Jr, Fernando Divino ; Barroso, Livia Alves ; Furtado, Guilherme de Figueiredo ; Cunha, Rosiane Lopes ; Hubinger, Miriam Dupas

• Document type: Journal article
• Source: PLANT FOODS FOR HUMAN NUTRITION; v. N/A, p. 7-pg., 2023-09-18.

Abstract

This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 & PLUSMN; 2.58%) and model spice mayonnaise (17.76 & PLUSMN; 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion. (AU)

• FAPESP's process: 17/08130-1 - MODEL INFANT FORMULAS: INFLUENCE OF PROTEIN TYPE AND OIL TYPE ON EMULSION AND PARTICLE PROPERTIES AND THEIR IMPACT ON LIPOLYSIS, PROTEOLYSIS AND DISINTEGRATION DURING IN VITRO DIGESTION.
• Grantee: Guilherme de Figueiredo Furtado
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 21/06863-7 - Use of protein and polysacharides to obtain structured oils:fat replacement and curcumin delivery
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Regular Research Grants
• FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Research Projects - Thematic Grants