Encapsulation of Chasteberry (Vitex agnus castus L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark Chocolate

Autor(es)

Barrientos, Mariana Alejandra Echalar ; Peralta, Juliana ; Tulini, Fabricio Luiz ; de Sa, Samuel Henrique Gomes ; Mazzocato, Marcella Chalella ; Trindade, Marco Antonio ; Luccas, Valdecir ; Favaro-Trindade, Carmen Silvia

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 13, n. 23, p. 16-pg., 2024-12-01.

Resumo

Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms. (AU)

• Processo FAPESP: 15/19376-6 - Estudo das características físico-químicas e estabilidade de micropartículas lipídicas sólidas contendo vitamina B12 produzidas pela técnica de spray chilling
• Beneficiário: Marcella Chalella Mazzocato
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
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• Modalidade de apoio: Bolsas no Brasil - Doutorado
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• Beneficiário: Fabricio Luiz Tulini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado