Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise

Abstract

Fruits and their residues have in their composition important amounts of bioactive compounds, among them phenolic compounds, which are known for their health benefits, mainly due to their antioxidant properties, preventing or reducing the risk of the development of several diseases. The microencapsulation by atomization is one of the most used techniques to encapsulate these bioactive compounds, obtaining efficiency from the choice of the encapsulating agent used in the process. The objective of this study was to perform a systematic review with metanalysis to investigate the most current evidence on the conditions of the spray drying encapsulation process of phenolic extracts obtained from fruits and their residues, using maltodextrin, gum arabic and soy protein isolate, as an encapsulating agent, both in isolated form and in blends. The bibliographic search carried out in four databases (Lilacs, Science Direct, Scopus and Web of Science) considered articles published between 2015 and 202, and after analyzing the inclusion and exclusion criteria, 110 articles were selected. The meta-analysis was applied to the data on the encapsulation efficiency of the phenolic extracts that had the necessary characteristics for comparison analysis. The grape was the fruit with the highest frequency of use (10.43%), followed by blackberry (9.57%), jussara (8.70%), aronia (5.22%), blueberry (5.22 %), pomegranate (4.35%), among others. The most used encapsulating agent was maltodextrin (37.20%), followed by gum arabic (24%), whey protein (5.20%), isolated soy protein (3.6%), among others. The most frequently used method for determining oxidative capacity was DPPH (47.62%), followed by ABTS (20.95%). Based on the results of the meta-analysis, the phenolic extracts microencapsulated with maltodextrin together with gum arabic and the microencapsulated with only gum arabic showed greater encapsulation efficiency than the control group (maltodextrin) (p = 0.05). The studies also showed a high rate of heterogeneity (I2 = 97%). The articles showed interesting results regarding the concentrations of phenolic compounds in the microencapsulated fruits extracts and residues, highlighting a great perspective for possible applications of the microencapsulated in the food industry, taking into account its use as a food additive.