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Blueberry Residue Encapsulation by Ionotropic Gelation

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Abstract

In the processing of fruits such as blueberry (Vaccinium sp), that has high levels of phenolic acid, the food industry produces tons of organic waste that causes harm to the environment. Encapsulation is a technique used to take advantage of these wastes. Several methods are used to encapsulate substances, among them ionotropic gelation proves to be a simple, precise, efficient and economical method for obtaining particles with encapsulated bioactives. In this manner, the aim of this study was to test sodium alginate as wall material to encapsulate blueberry residue by ionotropic gelation. The microbeads were characterized by scanning electron microscopy (SEM), x-ray diffraction (XRD), total phenolic compounds, antioxidant capacity and in vitro dissolution. The results showed that the microbeads had surface invagination; retention of 67.01% of the phenolic compounds after encapsulation and 68.2%, phenolic release 120 min after in vitro dissolution. The results suggest that the tested matrix was suitable for encapsulation. The produced microbeads are promising for applications in food products, once the phenolic compounds present in the blueberry residues were maintained after encapsulation.

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Abbreviations

ABTS:

2,2′-azino-bis(3-ethylbezothiazoline-6- 6-sulphonic acid)

ANOVA:

Analyses of variance

CAPES:

Coordination for the improvement of higher education personnel

CCRD:

Central composite rotatable design

FDA:

Food and drug administration

FRAP:

Ferric reducing antioxidant power

GAE:

Gallic acid equivalent

ROS:

Reactive oxygen species

SEM:

Scanning electron microscopy

TEAC:

Trolox equivalent antioxidant capacity

USP:

United states pharmacopeia

XRD:

X - ray diffraction

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Acknowledgments

The authors gratefully acknowledge the institutions: Coordination for the Improvement of Higher Education Personnel (CAPES) and Federal University of Rio de Janeiro for the financial support of the research.

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Authors and Affiliations

  1. Escola de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Bloco E / 103 – Ilha do Fundão, Rio de Janeiro, RJ, 21941-590, Brazil

    Luciana Linhares de Azevedo Bittencourt, Kelly Alencar Silva & Maria Helena Rocha-Leão

  2. Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro, Bloco K Sala 050 - Ilha do Fundão, Rio de Janeiro, RJ, 21941-590, Brazil

    Valéria Pereira de Sousa

  3. Instituto de Química, Departamento de Tecnologia de Processos Bioquímicos, Universidade do Estado do Rio de Janeiro, R. São Francisco Xavier, 524 – Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil

    Gizele Cardoso Fontes-Sant’Ana

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  1. Luciana Linhares de Azevedo Bittencourt
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  2. Kelly Alencar Silva
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Correspondence to Luciana Linhares de Azevedo Bittencourt.

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Bittencourt, L.L.d., Silva, K.A., de Sousa, V.P. et al. Blueberry Residue Encapsulation by Ionotropic Gelation. Plant Foods Hum Nutr 73, 278–286 (2018). https://doi.org/10.1007/s11130-018-0685-y

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