Eficácia da microenpsulação de suco misto de acerola (Malpighia emarginata DC) e ciriguela (Spondias purpurea L) em diferentes materiais de parede

Abstract

With the increasing appreciation of the population for health and a good diet, products that can positively affect the health of the individual are gaining more and more space in the market. Aiming at the growing search for products with adequate properties, new foods rich in bioactive compounds are being elaborated. Therefore, a project arises with the objective of evaluating a combination of xanthan gum, maltodextrin and arabic gum in the preservation of ascorbic acid, phenolic compounds and total carotenoids present in the mixed juice of acerola with ciriguela (60:40; respectively, with relation to mass - g / g) during the spray dryer microencapsulation process and to evaluate the stability of these compounds in the microencapsulated particles, under different temperature conditions, during the period of 30 days. Five mixtures of wall materials were made using xanthan gum, maltodextrin and gum arabic in different proportions: MX3: mixture of maltodextrin and xanthan gum (99.7: 0.3 respectively - g / g); MX1: mixture of maltodextrin and xanthan gum (99.9: 0.1 respectively - g / g); AX3: mixture of gum arabic and xanthan gum (99.7: 0.3 respectively - g / g); AX1: mixture of gum arabic and xanthan gum (99.9: 0.1 respectively - g / g); MAX and mixture of maltodextrin, gum arabic and xanthan gum (49.9: 49.9: 0.2 respectively - g / g). All microcapsules produced by the different filtered mixtures have a good percentage of ascorbic acid retention, with the MAX mixture being the most efficient. Microcapsules produced by mixtures AX3 and MX3 better retention of total carotenoids, while microcapsules produced by mixtures AX1 and MX1 better retention of total phenolic compounds. The microcapsules produced with the MX1 and MAX mixes have the best antioxidant activity in the DPPH • and FRAP tests. Obligation to cost-benefit the microcapsules produced with the MX1 mixtures were subjected to the stability test. It was observed that for a period of 30 days of storage to ascorbic acid, the phenolic compounds and the total carotenoids, as well as the antioxidant activity were better preserved under the temperature of 5 ° C, when compared to those stored at 30 ° C. microcapsules made by the MX1 mixture are economically viable since they mostly use low-cost and easy-to-obtain wall material, in addition to keeping the bioactive compounds under study for a month, facilitating their possible commercialization