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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. N/A, p. 7-pg., 2023-09-18.

Resumo

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)

• Processo FAPESP: 17/08130-1 - Fórmulas infantis modelo: influência do tipo de proteína e do tipo de óleo nas propriedades das emulsões e das partículas e seu impacto na lipólise, proteólise e desintegração durante a digestão in vitro
• Beneficiário: Guilherme de Figueiredo Furtado
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 21/06863-7 - Utilização de polissacarídeos e proteínas para obtenção de óleos estruturados: substituição de gordura e veiculação de curcumina
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• 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
• Processo FAPESP: 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Temático