Encapsulation of Amazonian Blueberry juices: Evaluation of bioactive compounds and stability

Publication date: Available online 17 February 2020Source: LWTAuthor(s): Josiana M. Mar, Laiane S. Silva, Maxwaldo da S. Rabelo, Magno P. Muniz, Sergio M. Nunomura, Renilto F. Correa, Valdely Ferreira Kinupp, Pedro H. Campelo, Jaqueline de A. Bezerra, Edgar A. SanchesAbstractBioactive compounds of Clidemia japurensis and Clidemia hirta juices were encapsulated in maltodextrin (MD) of different dextrose equivalents (DE – MD10, MD20 AND MD30). Microparticles containing the encapsulated juices were obtained by freeze-drying process. The stability of the encapsulated bioactive compounds was evaluated under different relative humidity (22 and 77%) at 25 °C by DPPH and ABTS methods. Twelve bioactive compounds were identified by UFLC-Q-TOF-MS/MS and classified as organic acids, flavonoids and anthocyanins. The juices presented good antioxidant properties [DPPH value of 943 ± 15 (C. japurensis) and 994 ± 14 μM TE (C. hirta); ABTS value of 1119 ± 24 (C. japurensis) and 1273 ± 18 μM TE (C. hirta)]. Encapsulation Efficiency (EE) ranged from 97.0 to 99.8% (DPPH) and from 87.8 to 99.1% (ABTS). The encapsulated juices did not present activity water (AW) values that could favor microbial growth. The powdered juices prepared using lower DE carrier resulted in better retention and stability of the bioactive compounds due to the low water adsorption According to the ABTS results, the bioactive compounds of C. hirta and C. ja...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research

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