Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability

• Main Author: Queiroz de Oliveira, Williara
• Publication Date: 2024
• Other Authors: Angélica Neri Numa, Iramaia, Alvim, Izabela D., Azeredo, Henriette M.C., Santos, Leticia B. [UNESP], Borsoi, Felipe T., de Araújo, Fábio F., Sawaya, Alexandra C.H.F., do Nascimento, Gustavo C., Clerici, Maria Teresa P.S., do Sacramento, Célio K., Maria Pastore, Glaucia
• Format: Article
• Language: eng
• Source: Repositório Institucional da UNESP
• Download full: http://dx.doi.org/10.1016/j.foodchem.2024.138579; https://hdl.handle.net/11449/306127
• topic: Araçá-boi; Cará-roxo; Co-encapsulation; In vitro digestion; Spray chilling; Spray drying

A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cará-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ∼47 °C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g−1.