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Updated: Dec 8, 2025
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Red araçá pulp microencapsulation by hydrolyzed pinhão starch, and tara and arabic gums
Fernanda Menegon Rosário1, Barbara Biduski2, David Fernando Dos Santos1
1Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil.
Background:
Red araçá is a Brazilian native species whose fruits are rich in phenolic acids, flavonoids, anthocyanins, and carotenoids. To preserve the properties of compounds during processing, red araçá pulp (RAP) was encapsulated by hydrolyzed pinhão starch (PS), tara gum (TG), and arabic gum (AG) in different blends in equal proportions, serving as a coating material.
Results:
Fresh RAP had a gallic acid equivalent of 3098 mg per 100 g of dry weight, 156.29 μg β-carotene per gram of dry weight, total anthocyanins of 18 mg per 100 g of dry weight and exhibited high antioxidant activity. The highest encapsulation efficiency achieved with the PS, TG, and AG blend was 80.4% for the total carotenoids, and that for the total anthocyanins was 76% with the TG and AG blend. Only one step of antioxidant activity degradation was identified, and the carrier system PSTG was efficient at maintaining the antioxidant activity, with half-life of 23.60-37.27 days.
Conclusion:
The use of PS alone as a coating material or associated with TG and AG gums resulted in improved retention of bioactive compounds, these being an excellent alternative coating material since they improved the stability of the antioxidant activity of RAP. © 2020 Society of Chemical Industry.
