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Maltodextrin and Gum Arabic-Based Microencapsulation Methods for Anthocyanin Preservation in Juçara Palm (Euterpe edulis Martius) Fruit Pulp

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Abstract

The juçara fruits (Euterpe edulis Martius), native to the Atlantic Forest, are rich in anthocyanins. To preserve the anthocyanins in juçara fruit pulp, this study aimed to evaluate the effectiveness of microencapsulation by spray drying and freeze drying with maltodextrin (dextrose equivalent 16.5 to 19.5) and gum arabic in different proportions. The obtained microparticles were characterized by quantifying the total polyphenol and anthocyanin contents, by performing differential scanning calorimetry, thermogravimetry, and infrared spectroscopy and by using scanning electron microscopy to analyze the morphology of the particles. The total amount of polyphenols in the fruit pulp was 750 ± 16.7 mg GAE/100 g of the freeze-dried sample. The total anthocyanins in the fruit pulp was 181.25 ± 5.36 (mg/100 g). The microparticles were formed by employing maltodextrin and gum arabic in a 1:1 proportion as the polymeric matrix; the mixtures of pulp and polymeric matrix were prepared in proportions of 2:3 and 2:1, preserving up to 83.69% of the anthocyanin content. Lyophilization of the 2:1 mixture resulted in an anthocyanin content of 116.89 ± 4.43 (mg/100 g), whereas lyophilization of the 2:3 mixture resulted in 151.68 ± 1.39 (mg/100 g) anthocyanin content, which did not differ from the value obtained by spray drying the 2:3 mixture (150.76 ± 5.79 (mg/100 g)). Thermal analyses showed that the microparticles obtained by freeze drying at a ratio of 2:3 presented greater resistance to degradation with increasing temperature. The incorporation of the pulp in the polymeric matrix was demonstrated by IR analyses. Microparticles obtained by freeze drying showed the formation of various-sized flakes, whereas those obtained by spray drying were spherical in shape. Microencapsulation is a possible alternative for improving the stability of the anthocyanins in this fruit.

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Abbreviations

C3G:

cyanidin-3-O-glucoside

DE:

dextrose equivalent

DSC:

differential scanning calorimetry

ESI:

electrospray ionization

Liof.:

lyophilization

MRM:

multiple reactions monitoring

PM:

polymeric matrix

RT:

retention time

SD:

spray dried

SEM:

scanning electron microscopy

TGA:

thermogravimetric analysis

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Acknowledgements

We thank de Fundação de Amparo à Pesquisa e Inovação do Espírito Santo (FAPES) for a fellowship (RAM and PMMC), and we appreciate the financial support from (TO # 665/2016, N° 80633161) and SEAG. Thanks also to the Laboratório de Saneamento (UFES) and to Tommasi Analítica LTDA for the collaboration on the chromatographic analyses and to CNPq (445987/2014-6, 401409/2014-7, 310680/2016-6-PQ) and Universidade Vila Velha for the financial support.

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Authors and Affiliations

  1. Pharmaceutical Sciences Programm, Universidade Vila Velha, Av. Comissário José Dantas de Melo, 21, CEP, Vila Velha, ES, 29102-920, Brazil

    Renata Alves Mazuco, Pryscilla Maria Martins Cardoso, Érica Sartório Bindaco, Rodrigo Scherer, Tadeu Uggere de Andrade, Dominik Lenz & Denise Coutinho Endringer

  2. Faculty of Pharmacy, Federal University of Minas Gerais, Av. Antônio Carlos, 6627, Campus Pampulha, CEP, Belo Horizonte, 31270-901, Brazil

    Rachel Oliveira Castilho, André Augusto Gomes Faraco & Fernão Castro Braga

  3. Instituto Capixada de Pesquisa, Technical Assistance and Rural Extension, ES, Rua Afonso Sarlo, 160, Bento Ferreira, CEP, Vitória, ES, 29.052-010, Brazil

    Fabiana Gomes Ruas

  4. Laboratory Cellular Ultrastructure Carlos Alberto Redins, Federal University of Espírito Santo, Av. Marechal Campos, 1468, Maruípe, CEP, Vitória, ES, 29.040-090, Brazil

    Jairo Pinto Oliveira & Marco Cesar Cunegundes Guimarães

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  1. Renata Alves Mazuco
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  2. Pryscilla Maria Martins Cardoso
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Correspondence to Denise Coutinho Endringer.

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Mazuco, R.A., Cardoso, P.M.M., Bindaco, É.S. et al. Maltodextrin and Gum Arabic-Based Microencapsulation Methods for Anthocyanin Preservation in Juçara Palm (Euterpe edulis Martius) Fruit Pulp. Plant Foods Hum Nutr 73, 209–215 (2018). https://doi.org/10.1007/s11130-018-0676-z

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