Microencapsulation of Carotenoid-Rich Extract from Guarana Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste

Autor(es)

Pinho, Lorena Silva ; Patel, Bhavesh K. ; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 12, n. 6, p. 16-pg., 2023-03-01.

Resumo

The peels of guarana (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guarana peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 degrees C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 mu g/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. beta-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 degrees C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products. (AU)

• Processo FAPESP: 19/11113-7 - Produção de alimentos funcionais extrusados enriquecidos com carotenóides obtidos a partir de cascas de guaraná
• Beneficiário: Lorena Silva Pinho
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
• Processo FAPESP: 16/24916-2 - Obtenção, encapsulação e aplicação de extrato de carotenoides obtido da casca do guaraná (Paullinia cupana)
• Beneficiário: Lorena Silva Pinho
• Modalidade de apoio: Bolsas no Brasil - Doutorado