Antonia Carlota de Souza Lima , Elenilson G. Alves Filho , Lorena Maria Freire Sampaio , Claudilane Martins Pontes , Marcos Rodrigues Amorim Afonso , Paulo Riceli Vasconcelos Ribeiro , Kirley Marques Canuto , Kaliana Sitonio Eça , Luciana de Siqueira Oliveira
{"title":"腰果苹果副产物冻干酚提取物的评价:物理性质、体外胃消化和粉末化学计量学分析","authors":"Antonia Carlota de Souza Lima , Elenilson G. Alves Filho , Lorena Maria Freire Sampaio , Claudilane Martins Pontes , Marcos Rodrigues Amorim Afonso , Paulo Riceli Vasconcelos Ribeiro , Kirley Marques Canuto , Kaliana Sitonio Eça , Luciana de Siqueira Oliveira","doi":"10.1016/j.fochms.2022.100149","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100149"},"PeriodicalIF":4.1000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000776/pdfft?md5=474a5c8eea589b0e7f13d137077bb52d&pid=1-s2.0-S2666566222000776-main.pdf","citationCount":"1","resultStr":"{\"title\":\"Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders\",\"authors\":\"Antonia Carlota de Souza Lima , Elenilson G. Alves Filho , Lorena Maria Freire Sampaio , Claudilane Martins Pontes , Marcos Rodrigues Amorim Afonso , Paulo Riceli Vasconcelos Ribeiro , Kirley Marques Canuto , Kaliana Sitonio Eça , Luciana de Siqueira Oliveira\",\"doi\":\"10.1016/j.fochms.2022.100149\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.</p></div>\",\"PeriodicalId\":34477,\"journal\":{\"name\":\"Food Chemistry Molecular Sciences\",\"volume\":\"5 \",\"pages\":\"Article 100149\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2022-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666566222000776/pdfft?md5=474a5c8eea589b0e7f13d137077bb52d&pid=1-s2.0-S2666566222000776-main.pdf\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Molecular Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666566222000776\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Molecular Sciences","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666566222000776","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
摘要
本研究的目的是从腰果副产物的酚类提取物中提取粉末,用麦芽糊精和阿拉伯树胶作为包封剂,以保存这些生物活性化合物及其抗氧化活性。超声浴辅助提取,以增加生物活性化合物的释放,从而得到腰果甘蔗渣的水醇提取物。对粉末进行了物理和形态表征,并对其总酚含量、抗氧化活性和生物可及性进行了评价。所有参数采用化学计量学分析。此外,采用UPLC-HRMS分析对提取物的酚类成分进行了评价,发现粉末能够保护提取物的一些原始化合物,如儿茶素、杨梅素部分和槲皮素。其中,麦芽糖糊精(2893.34±20.18 mg GAE/100 g (DW))是保存多酚含量和抗氧化活性最高的包封剂。该粉体具有低水活度(<0.2)、低水分(<8%)、高溶解度(> 60%)和低吸湿性(<4%)的特点。扫描电镜分析表明,冻干后的提取物样品类似于破碎的玻璃,这是冻干过程的特征,此外,x射线衍射还显示了主要的无定形结构。从腰果副产品中提取和包封酚类化合物,通过冻干和使用麦芽糖糊精和阿拉伯胶作为包封剂,使这些化合物在营养保健或食品工业中得到保存和潜在的使用,并且可以用作食品添加剂,以丰富化合物的含量和许多产品的抗氧化活性。
Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders
The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (<0.2), low moisture (<8%), high solubility (>60 %) and low hygroscopicity (<4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.