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Optimization of natural antioxidants extraction from pineapple peel and their stabilization by spray drying

2021-06Journal article Open access
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dc.contributor.authorLourenço, Sofia C.
dc.contributor.authorCampos, Débora A.
dc.contributor.authorGómez-García, Ricardo
dc.contributor.authorPintado, Manuela
dc.contributor.authorOliveira, M. Conceição
dc.contributor.authorSantos, Diana I.
dc.contributor.authorCorrêa-Filho, Luiz C.
dc.contributor.authorMoldão-Martins, Margarida
dc.contributor.authorAlves, Vítor D.
dc.date.accessioned2021-06-21T10:59:42Z
dc.date.available2021-06-21T10:59:42Z
dc.date.issued2021-06
dc.description.abstractPineapple 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 ºC 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10061255pt_PT
dc.identifier.eid85107732526
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8228717
dc.identifier.pmid34205876
dc.identifier.urihttp://hdl.handle.net/10400.14/33770
dc.identifier.wos000666310400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEncapsulationpt_PT
dc.subjectMaltodextrinpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectPineapple peelpt_PT
dc.subjectSolid-liquid extractionpt_PT
dc.subjectSpray dryingpt_PT
dc.titleOptimization of natural antioxidants extraction from pineapple peel and their stabilization by spray dryingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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