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Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

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Abstract

Encapsulation is a well-established technology that provides thermal stability and enables controlled release of functional compounds, such as avocado oil (AO). In this study, AO was encapsulated through the spray-drying process at inlet (130 °C) and outlet (80 °C) temperatures using different ratios (2.5–12.5%) of enzymatically modified red rice starch (RRS) as the coating material, with α-amylase and amyloglucosidase. The results demonstrated that emulsions with higher concentrations of modified RRS (10% and 12.5%) exhibited higher zeta potential values (− 37.67 mV and − 38.01 mV), indicating greater stability. For all conditions, the process yield was above 49%, and encapsulation efficiency (EE) ranged from 70.51 to 91.36%. AO microcapsules (5.72–8.15 µm) also showed low water content (3.29–5.58%) and high solubility (66.18–81.55%), enhancing their applicability in various processes. Additionally, AO microcapsules produced with 10% modified RRS (RRS4) exhibited the highest levels of phenolic compounds (5.74 mg GAE/100 g) and antioxidant activity (0.29–0.61 µM Trolox/g). Significant variations (p < 0.05) in thermal properties resulting from different concentrations of modified RRS contributed to higher thermal stability of microcapsules, with greater mass loss (59.01–63.37%) in the temperature range of 160–400 °C. According to in vitro release studies, the microcapsules released AO in simulated salivary fluid, continuing in gastric and intestinal fluids. It is concluded that suitable concentrations of modified RRS (10%, RRS4) provided the best techno-functional properties and higher release rates during digestion simulation, offering promising perspectives for innovative solutions in the functional food industry.

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Acknowledgements

NCS was supported by Fundação de Apoio à Pesquisa do Estado da Paraíba (FAPESQ-PB). RLJA was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES). The authors are grateful to the Federal University of Campina Grande (UFCG) and Federal University of Rio Grande do Norte (UFRN) for technical support.

Funding

Funding was provided by Fundação de Apoio à Pesquisa do Estado da Paraíba.

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Authors and Affiliations

  1. Food Engineering Department, Federal University of Campina Grande, Universitário, Campina Grande, PB, 58429-900, Brazil

    Newton Carlos Santos

  2. Chemical Engineering Department, Federal University of Rio Grande do Norte, Natal, RN, Brazil

    Raphael Lucas Jacinto Almeida & Lídia Paloma da Silva Nogueira

  3. Materials Science and Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Ana Carla Oliveira de Brito

  4. Food Engineering College, Campinas State University, Campinas, SP, Brazil

    Virgínia Mirtes de Alcântara Silva

  5. Agricultural Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Thalis Leandro Bezerra de Lima, Francislaine Suelia dos Santos & Maria Suiane de Moraes

  6. Engineering and Management of Natural Resources Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Francisca Moisés de Sousa

  7. National Semiarid Institute, Campina Grande, PB, Brazil

    Manoel Tolentino Leite Filho & Maristela de Fátima Simplicio de Santana

  8. Department Nutrition, Federal University of Piaui, Terezina, PI, Brazil

    Adolfo Pinheiro de Oliveira

  9. Department of Agricultural Sciences, Federal University of Campina Grande, Pombal, PB, Brazil

    Semirames do Nascimento Silva

  10. Department of Chemistry, State University of Paraiba, Campina Grande, PB, Brazil

    Raquel Alves de Luna Dias

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  1. Newton Carlos Santos
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  2. Raphael Lucas Jacinto Almeida
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  14. Maristela de Fátima Simplicio de Santana
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Contributions

NCS: conceptualization, methodology, investigation, writing (draft and review), and visualization. RLJA: data curation and writing (draft and review). ACOB: formal analysis. VMAS: visualization. TLBL: data curation. LPSN: investigation. FMS: methodology. FSS: formal analysis. MTLF: conceptualization and supervision. MSM: data curation. APO: software. SNS: formal analysis. RALD: methodology and funding acquisition. MFSS: conceptualization and supervision. All authors read and approved the manuscript.

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Correspondence to Newton Carlos Santos.

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Santos, N.C., Almeida, R.L.J., de Brito, A.C.O. et al. Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release. Food Measure (2024). https://doi.org/10.1007/s11694-024-02522-w

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