Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.

Autor(es)

Procopio, Fernanda Ramalho ; Ferraz, Mariana Costa ; Paulino, Bruno Nicolau ; do Amaral Sobral, Paulo Jose ; Hubinger, Miriam Dupas

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 122, p. 17-pg., 2022-02-25.

Resumo

Background: Oleoresins are concentrated extracts from plants, spices, and herbs which have been studied as additives in foods. Extracted from natural sources by different techniques, they are potential substitutes for synthetic additives. They can promote antimicrobial, antioxidant, anti-cancer, and anti-inflammatory activity to products. The solvent extraction method is the most used, but new technologies considered green are being applied. Also, the microencapsulation of these extracts has been explored as a way to protect and facilitate the delivery of active compounds in food. Scope and approach: This review summarizes the most used oleoresin extraction methods, the main extracts used in the food industry, and describes the characteristics of the main compounds. Volatile and non-volatile com-pounds can be present and different methodologies for identification and quantification are used. This work also presents a brief description of the most used oleoresin encapsulation methods and lists recent studies providing an overview on the application of this promising ingredient. Key findings and conclusions: The main oleoresins applied by the food industry are from black pepper, cinnamon, ginger, paprika and turmeric. In addition to color and flavor, different biological properties arouse the industry's interest in these extracts. The chemical diversity of the compounds present in oleoresins is what gives all these properties. Despite all this, oleoresins oxidize when exposed to factors such as oxygen, light, and temperature. Microencapsulation has been used to work around this problem and to facilitate the application of these viscous extracts in foods. (AU)

• Processo FAPESP: 18/20466-8 - Vencendo barreiras na aplicação de oleoresinas: Estabilidade e Digestibilidade de Sistemas Co-encapsulados com Aplicação em Produto Alimentício
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular