Impact of the use of saccharides in the encapsulation of Ilex paraguariensis extract.

ABSTRACT

The yerba mate (Ilex paraguariensis A.St.-Hil.) is abundant on phenolic compounds and their preservation by encapsulation can promote increased stability. The objective was to produce mate extract with a high concentration of bioactive compounds, microencapsulate and characterize them. A commercial yerba mate was used to produce the extracts and select the best extraction solvent (ethanol, water, and ethanolwater (11). The ethanolwater extract was encapsulated at 11 (w/w) by fructooligosaccharide (FOS) and gum arabic (GA), in different combinations FOS, GAFOS (13), GAFOS (11), GAFOS (31) and GA. The encapsulation of chlorogenic acids was around 80%, considering the major phenolic compounds by HPLC. Thermal stability, by DSC, increased at treatments FOS, GAFOS (13), and GAFOS (11) compare to the unencapsulated extract, and changes were noticed in ATR-FTIR bands and antioxidant activity. The encapsulated phenolic compounds from I. paraguariensis can be stable in food under heat processing.