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Open AccessArticle

Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

1
Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Umaña 050, 9170201 Santiago, Chile
2
Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170124 Santiago, Chile
3
Food Properties Research Group, Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Umaña 050, 9170201 Santiago, Chile
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 464; https://doi.org/10.3390/antiox8100464
Received: 20 August 2019 / Revised: 27 September 2019 / Accepted: 1 October 2019 / Published: 9 October 2019
(This article belongs to the Special Issue Natural Phenolic Compounds for Health, Food and Cosmetic Applications)
The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of açaí fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic açaí extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the resulting particles presented cavities with an average size of 924 nm. Structural characterization by Fourier transform infrared spectroscopy revealed certain chemical interaction between the active compounds and zein. Encapsulation efficiency was approximately 70%. Results demonstrated the effectiveness of the encapsulated extract on protecting polyphenolic content after high-temperature treatments, such as sterilization (121 °C) and baking (180 °C). Bioaccesibility studies also indicated an increase of polyphenols presence after in vitro digestion stages of encapsulated açaí fruit extract in contrast with the unprotected extract. View Full-Text
Keywords: encapsulation; electrospinning; polyphenol; açaí (Euterpe oleracea Mart.); zein encapsulation; electrospinning; polyphenol; açaí (Euterpe oleracea Mart.); zein
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MDPI and ACS Style

López de Dicastillo, C.; Piña, C.; Garrido, L.; Arancibia, C.; Galotto, M.J. Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles. Antioxidants 2019, 8, 464.

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