Microencapsulation of roasted mate tea extractives with lasiodiplodan (a (1 â 6)-ß-D-glucan) and maltodextrin as combined coating materials: A strategic tool to stabilize and protect the bioactive components.
Int J Biol Macromol
; 275(Pt 2): 133615, 2024 Aug.
Article
em En
| MEDLINE
| ID: mdl-38960221
ABSTRACT
Microencapsulation has emerged as a promising strategy to enhance the stability and protection of bioactive compounds. In this work, roasted mate tea was microencapsulated using 15 % maltodextrin and lasiodiplodan (0.5-1.25 %) as wall coating materials. The microcapsules were characterized for encapsulation efficiency, hygroscopicity, moisture, water activity, water solubility, dissolubility, scanning electron microscopy, FT-IR spectroscopy, thermal analysis, colorimetry, antioxidant activity, as well as quantification of phenolic compounds and caffeine. Microencapsulation yields ranged from 44.92 to 56.39 %, and encapsulation efficiency varied from 66.54 to 70.16 by increasing the lasiodiplodan concentration. FT-IR revealed phenolic acids, flavonoids, and polyphenolics. Minor color variations were observed among the samples. Thermal analysis demonstrated the microencapsulates exhibited good thermal stability with no degradation below 250 °C. Encapsulated samples showed high levels of bioactive compounds, suggesting that microencapsulation by spray-drying was a favorable process, where maltodextrin, a low-cost protective agent, when combined with the properties of lasiodiplodan, can be a good option for stabilizing mate extracts.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Polissacarídeos
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Chá
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Composição de Medicamentos
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Antioxidantes
Idioma:
En
Revista:
Int J Biol Macromol
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Int. j. biol. macromol
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International journal of biological macromolecules
Ano de publicação:
2024
Tipo de documento:
Article