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Article

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

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LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Centro de Química Estrutural, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Montserrat Dueñas Paton
Foods 2021, 10(6), 1255; https://doi.org/10.3390/foods10061255
Received: 17 April 2021 / Revised: 21 May 2021 / Accepted: 26 May 2021 / Published: 1 June 2021
(This article belongs to the Special Issue Recent Advances in Biopolymer Applications in the Food Industry)
Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems. View Full-Text
Keywords: solid-liquid extraction; phenolic compounds; pineapple peel; encapsulation; maltodextrin; spray drying solid-liquid extraction; phenolic compounds; pineapple peel; encapsulation; maltodextrin; spray drying
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MDPI and ACS Style

Lourenço, S.C.; Campos, D.A.; Gómez-García, R.; Pintado, M.; Oliveira, M.C.; Santos, D.I.; Corrêa-Filho, L.C.; Moldão-Martins, M.; Alves, V.D. Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying. Foods 2021, 10, 1255. https://doi.org/10.3390/foods10061255

AMA Style

Lourenço SC, Campos DA, Gómez-García R, Pintado M, Oliveira MC, Santos DI, Corrêa-Filho LC, Moldão-Martins M, Alves VD. Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying. Foods. 2021; 10(6):1255. https://doi.org/10.3390/foods10061255

Chicago/Turabian Style

Lourenço, Sofia C., Débora A. Campos, Ricardo Gómez-García, Manuela Pintado, M. C. Oliveira, Diana I. Santos, Luiz C. Corrêa-Filho, Margarida Moldão-Martins, and Vítor D. Alves 2021. "Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying" Foods 10, no. 6: 1255. https://doi.org/10.3390/foods10061255

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