Microencapsulação de extratos fenólicos provenientes de frutas e seus resíduos agroindustriais: uma revisão sistemática com meta-análise

Detalhes bibliográficos
Ano de defesa: 2021
Autor(a) principal: MELO, Nayara Laiane Lima Xavier lattes
Orientador(a): MELO, Enayde de Almeida
Banca de defesa: MACIEL, Maria Inês Sucupira, ANDRADE, Samara Alvachian Cardoso, VASCONCELOS, Margarida Angélica da Silva
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural de Pernambuco
Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
Departamento: Departamento de Ciências Domésticas
País: Brasil
Palavras-chave em Português:
Área do conhecimento CNPq:
Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8860
Resumo: Fruits and their residues have in their composition important amounts of bioactive compounds, among them phenolic compounds, which are known for their health benefits, mainly due to their antioxidant properties, preventing or reducing the risk of the development of several diseases. The microencapsulation by atomization is one of the most used techniques to encapsulate these bioactive compounds, obtaining efficiency from the choice of the encapsulating agent used in the process. The objective of this study was to perform a systematic review with metanalysis to investigate the most current evidence on the conditions of the spray drying encapsulation process of phenolic extracts obtained from fruits and their residues, using maltodextrin, gum arabic and soy protein isolate, as an encapsulating agent, both in isolated form and in blends. The bibliographic search carried out in four databases (Lilacs, Science Direct, Scopus and Web of Science) considered articles published between 2015 and 202, and after analyzing the inclusion and exclusion criteria, 110 articles were selected. The meta-analysis was applied to the data on the encapsulation efficiency of the phenolic extracts that had the necessary characteristics for comparison analysis. The grape was the fruit with the highest frequency of use (10.43%), followed by blackberry (9.57%), jussara (8.70%), aronia (5.22%), blueberry (5.22 %), pomegranate (4.35%), among others. The most used encapsulating agent was maltodextrin (37.20%), followed by gum arabic (24%), whey protein (5.20%), isolated soy protein (3.6%), among others. The most frequently used method for determining oxidative capacity was DPPH (47.62%), followed by ABTS (20.95%). Based on the results of the meta-analysis, the phenolic extracts microencapsulated with maltodextrin together with gum arabic and the microencapsulated with only gum arabic showed greater encapsulation efficiency than the control group (maltodextrin) (p = 0.05). The studies also showed a high rate of heterogeneity (I2 = 97%). The articles showed interesting results regarding the concentrations of phenolic compounds in the microencapsulated fruits extracts and residues, highlighting a great perspective for possible applications of the microencapsulated in the food industry, taking into account its use as a food additive.