Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

Publication date: Available online 22 July 2019Source: Food HydrocolloidsAuthor(s): Volnei Brito de Souza, Marcelo Thomazini, Isabela Elias Chaves, Roselayne Ferro-Furtado, Carmen Sílvia Favaro-TrindadeAbstractMany plant extracts are rich in phenolic compounds. The cinnamon extract is a rich source of proanthocyanidins, polyphenolic compounds that have several beneficial effects to health. However, this extract presents strong flavor, bitterness, causing a sensation of astringency, and its compounds can suffer degradation. In this context, the aim of this work was to encapsulate the Ceylon cinnamon extract by complex coacervation using gelatin and five polysaccharides (gum arabic, pectin, cashew tree gum, carboxymethylcellulose, and κ-carrageenan) as encapsulating materials and to apply the free and encapsulated extracts in ice creams. The morphology of the particles in different temperatures, pH, salt and sugars concentrations was studied, as well as the stability of phenolic compounds and proanthocyanidins during particles storage. Free extract and encapsulated extracts prepared with gelatin/gum arabic and gelatin/κ-carrageenan pairs were added in ice creams that were evaluated by two-sided paired-comparison test and sensory acceptance. Particles presented resistance when submitted to different stress condition, except pH lower than 2 and temperatures higher than 50 °C. The encapsulation mainly using gelatin/κ-carrageenan and gelatin/cashew tree gum as wall materials...
Source: Food Hydrocolloids - Category: Food Science Source Type: research