Version 1
: Received: 23 August 2024 / Approved: 24 August 2024 / Online: 26 August 2024 (11:57:10 CEST)
How to cite:
Escobar-García, J. D.; Prieto, C.; Talon, E.; Lagaron, J. M. Comparison of the Stability of a Camu-camu Extract Dried and Encapsulated by Means of High Throughput Electrospraying Assisted by Pressurized Gas. Preprints2024, 2024081811. https://doi.org/10.20944/preprints202408.1811.v1
Escobar-García, J. D.; Prieto, C.; Talon, E.; Lagaron, J. M. Comparison of the Stability of a Camu-camu Extract Dried and Encapsulated by Means of High Throughput Electrospraying Assisted by Pressurized Gas. Preprints 2024, 2024081811. https://doi.org/10.20944/preprints202408.1811.v1
Escobar-García, J. D.; Prieto, C.; Talon, E.; Lagaron, J. M. Comparison of the Stability of a Camu-camu Extract Dried and Encapsulated by Means of High Throughput Electrospraying Assisted by Pressurized Gas. Preprints2024, 2024081811. https://doi.org/10.20944/preprints202408.1811.v1
APA Style
Escobar-García, J. D., Prieto, C., Talon, E., & Lagaron, J. M. (2024). Comparison of the Stability of a Camu-camu Extract Dried and Encapsulated by Means of High Throughput Electrospraying Assisted by Pressurized Gas. Preprints. https://doi.org/10.20944/preprints202408.1811.v1
Chicago/Turabian Style
Escobar-García, J. D., Emma Talon and Jose Maria Lagaron. 2024 "Comparison of the Stability of a Camu-camu Extract Dried and Encapsulated by Means of High Throughput Electrospraying Assisted by Pressurized Gas" Preprints. https://doi.org/10.20944/preprints202408.1811.v1
Abstract
This study explores the impact on the stability of drying and encapsulation of a camu camu extract (CCX) using the non-thermal, high-throughput electrospraying assisted by pressurized gas (EAPG) technique. The dried and encapsulated products by the EAPG processing techniques were compared in terms of total soluble phenolic compounds, antioxidant activity, and storage stability. Whey protein concentrate (WPC) and zein (ZN) were selected as the protective excipients for encapsulation. Dried and encapsulated products were obtained in the form of microparticles, which were smaller and more spherical in the case of the encapsulates. No significant differences were observed in the total polyphenolic content (TSP), and only relatively small differences in the antioxidant capacity were measured among samples. The generated products were subjected to various storage conditions to assess their stability and the preservation of the TSP and the antioxidant properties, i.e. 0% relative humidity (RH) and 4°C; 0% RH and 21°C; 23% RH and 21°C; 56% RH and 21°C; and UV light exposure. The results indicated that ZN encapsulation notably enhanced the retention of total soluble polyphenols and antioxidant activity compared to WPC and dried CCX, especially in the ratio 2:1 (encapsulating polymer: dried CCX). This study demonstrates the potential of protein-based encapsulation, particularly using ZN, for stabilizing bioactive compounds against degradation mechanisms induced by humidity, temperature, or ultraviolet radiation exposure.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
