Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review

Authors

DOI:

https://doi.org/10.33448/rsd-v10i2.12536

Keywords:

Technology; Encapsulating agent; Drying; Ascorbic acid.

Abstract

The purpose of this review is to provide a deep understanding of the techniques that induce the quality processing of acerola and the preservation of its bioactive compounds. It was possible to conclude that acerola is a fruit with great antioxidant potential, due to its bioactive compounds, requiring the application of technologies such as microencapsulation and lyophilization to preserve them. Further studies are needed to assess the behavior of acerola pulp in different application parameters, in addition to performing physical-chemical analyzes, in vitro and in vivo.

References

Aguiar, J., Estevinho, B. N., & Santos, L. (2016). Microencapsulation of natural antioxidants for food application–The specific case of coffee antioxidants–A review. Trends in food science & technology, 58, 21-39.

Ashor, A. W., Brown, R., Keenan, P. D., Willis, N. D., Siervo, M., & Mathers, J. C. (2019). Limited evidence for a beneficial effect of vitamin C supplementation on biomarkers of cardiovascular diseases: an umbrella review of systematic reviews and meta-analyses. Nutrition Research, 61, 1-12.

Barbalho, S. M., Damasceno, D. C., Spada, A. P. M., Palhares, M., Martuchi, K. A., Oshiiwa, M., ... & Silva, V. S. D. (2011). Evaluation of glycemic and lipid profile of offspring of diabetic Wistar rats treated with Malpighia emarginata juice. Experimental diabetes research, 2011.

BATISTUZZO, J., ITAYA, M., & ETO, Y. (2006). Formulário Médico Farmacêutico, 3ª edição, editora Pharmabooks. São Paulo, 585.

Belwal, T., Devkota, H. P., Hassan, H. A., Ahluwalia, S., Ramadan, M. F., Mocan, A., & Atanasov, A. G. (2018). Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food. Trends in food science & technology, 74, 99-106.

Bortolotti, C. T., Santos, K. G., Francisquetti, M. C., Duarte, C. R., & Barrozo, M. A. (2013). Hydrodynamic study of a mixture of West Indian cherry residue and soybean grains in a spouted bed. The Canadian Journal of Chemical Engineering, 91(11), 1871-1880.

Cohen, J. S., & Yang, T. C. (1995). Progress in food dehydration. Trends in Food Science & Technology, 6(1), 20-25.

do Nascimento, J. F., dos Santos Barroso, B., Tostes, E. D. S. L., da Silva, A. D. S. S., & da Silva Júnior, A. C. S. (2018). Análise físico-química de polpas de acerola (Malpighia glabra L.) artesanais e industriais congeladas. PubVet, 12, 131.

Dhakal, S. P., & He, J. (2020). Microencapsulation of vitamins in food applications to prevent losses in processing and storage: a review. Food Research International, 109326.

Düsman, E., Almeida, I. V., Tonin, L. T. D., & Vicentini, V. E. P. (2016). In vivo antimutagenic effects of the Barbados cherry fruit (Malpighia glabra Linnaeus) in a chromosomal aberration assay. Genet Mol Res, 15(4).

Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation techniques for food bioactive components: a review. Food and Bioprocess Technology, 6(3), 628-647.

Fathi, M., Martin, A., & McClements, D. J. (2014). Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends in food science & technology, 39(1), 18-39.

Ferrari, C. C., Ribeiro, C. P., & Aguirre, J. M. D. (2012). Spray drying of blackberry pulp using maltodextrin as carrier agent. Brazilian journal of food technology, 15(2), 157-165.

GOEL, P., & AGARWAL, D. (2020). A Strong Antioxidant: Ascorbic acid or Vitamin C is an active ingredient of Indian Gooseberry (Emblica officinalis). Structure, 4(5), 6.

Herbig, A. L., & Renard, C. M. (2017). Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food Chemistry, 220, 444-451.

Hossen, M. S., Ali, M. Y., Jahurul, M. H. A., Abdel-Daim, M. M., Gan, S. H., & Khalil, M. I. (2017). Beneficial roles of honey polyphenols against some human degenerative diseases: a review. Pharmacological Reports, 69(6), 1194-1205.

Kuck, L. S., & Noreña, C. P. Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food chemistry, 194, 569-576.

Le, T. T., Luong, Q. H., Le, T. Q., & Cabaltica, A. D. (2018). Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process. Acta horticulturae.

Leffa, D. D., da Silva, J., Daumann, F., Dajori, A. L. F., Longaretti, L. M., Damiani, A. P., ... & de Andrade, V. M. (2014). Corrective effects of acerola (Malpighia emarginata DC.) juice intake on biochemical and genotoxical parameters in mice fed on a high-fat diet. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 770, 144-152.

Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17(4), 153-163.

Lima, D. M. (2006). Tabela brasileira de composição de alimentos-TACO: versão 2. NEPA/UNICAMP.

Luveena, A. A., Karthiayini, K., & Sreekumar, K. P. (2012). Effect of Malphigia glabra (Acerola berry) in acetaminophen induced hepatic injury in rats. International Journal of Research in Phytochemistry and Pharmacology, 2(1), 45-51.

Mamede, M. E. D. O., Miranda, M. D. P. S., Ritzinger, R., Godoy, R. C. B. D., & Velozo, E. D. S. (2009). Physico‐chemical and sensorial evaluation of new varieties of acerola. British Food Journal.

Manela-Azulay, M., Mandarim-de-Lacerda, C. A., Perez, M. D. A., Filgueira, A. L., & Cuzzi, T. (2003). Vitamina C. Anais brasileiros de dermatologia, 78(3), 265-272.

Matté, G. M., & Rosa, S. (2013). A tecnologia da microencapsulação através das microesferas de quitosana. Revista Iberoamericana de polímeros, 14(5), 206-218.

Mezadri, T., Villaño, D., Fernández-Pachón, M. S., García-Parrilla, M. C., & Troncoso, A. M. (2008). Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and analysis, 21(4), 282-290.

Michalska, A., Wojdyło, A., Lech, K., Łysiak, G. P., & Figiel, A. (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food chemistry, 207, 223-232.

Moura, C. F., Oliveira, L. D. S., de Souza, K. O., da Franca, L. G., Ribeiro, L. B., de Souza, P. A., & de Miranda, M. R. (2018). Acerola—Malpighia emarginata. In Exotic fruits (pp. 7-14). Academic Press.

Mujumdar, A. S., & Jangam, S. V. (2011). Some innovative drying technologies for dehydration of foods. Proceedings of ICEF, Athens, Greece, 555-556.

Nireesha, G. R., Divya, L., Sowmya, C., Venkateshan, N. N. B. M., & Lavakumar, V. (2013). Lyophilization/freeze drying-an review. International journal of novel trends in pharmaceutical sciences, 3(4), 87-98.

Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry, 272, 494-506.

Paz, M., Gúllon, P., Barroso, M. F., Carvalho, A. P., Domingues, V. F., Gomes, A. M., ... & Delerue-Matos, C. (2015). Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds. Food Chemistry, 172, 462-468.

Pereira, A. S., Shitsuka, D. M., Pereira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. [eBook]. Santa Maria. Ed. UAB / NTE / UFSM. Recuperado de https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.

Prakash, A., & Baskaran, R. (2018). Acerola, an untapped functional superfruit: a review on latest frontiers. Journal of food science and technology, 55(9), 3373-3384.

Quoc, L. P. T., Hoa, D. P., Ngoc, H. T. B., & Phi, T. T. Y. (2015). Effect of Xanthan gum Solution on the Preservation of Acerola (Malpighia glabra L.). Cercetari Agronomice in Moldova, 48(3), 89-97.

Rebello, F. D. F. P. (2009). Microencapsulação de ingredientes alimentícios. Revista Agrogeoambiental, 1(3).

Rezende, Y. R. R. S., Nogueira, J. P., & Narain, N. (2017). Comparison and optimization of conventional and ultrasound assisted extraction for bioactive compounds and antioxidant activity from agro-industrial acerola (Malpighia emarginata DC) residue. LWT-Food Science and Technology, 85, 158-169.

Rezende, Y. R. R. S., Nogueira, J. P., & Narain, N. (2018). Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. Food Chemistry, 254, 281-291.

RIBEIRO, C. M. C. M., MAGLIANO, L. C. D. S. A., COSTA, M. M. A. D., BEZERRA, T. K. A., SILVA, F. L. H. D., & MACIEL, M. I. S. (2019). Optimization of the spray drying process conditions for acerola and seriguela juice mix. Food Science and Technology, 39, 48-55.

Santos, V. O., Rodrigues, S., & Fernandes, F. A. (2018). Improvements on the stability and vitamin content of acerola juice obtained by ultrasonic processing. Foods, 7(5), 68.

Sapata, K. B., Fayh, A. P. T., & Oliveira, A. R. D. (2006). Efectos del consumo previo de carbohidratos sobre la respuesta de glicemia y desempeño. Revista Brasileira de medicina do esporte, 12(4), 189-194.

Schreckinger, M. E., Lotton, J., Lila, M. A., & de Mejia, E. G. (2010). Berries from South America: a comprehensive review on chemistry, health potential, and commercialization. Journal of medicinal food, 13(2), 233-246.

Shishir, M. R. I., Xie, L., Sun, C., Zheng, X., & Chen, W. (2018). Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends in Food Science & Technology, 78, 34-60.

Silva, P. B., Duarte, C. R., & Barrozo, M. A. S. (2019). A novel system for drying of agro-industrial acerola (Malpighia emarginata DC) waste for use as bioactive compound source. Innovative Food Science & Emerging Technologies, 52, 350-357.

Silva, N. L., Crispim, J. M., & Vieira, R. P. (2017). Kinetic and thermodynamic analysis of anthocyanin thermal degradation in acerola (Malpighia emarginata DC) pulp. Journal of Food Processing and Preservation, 41(4), e13053.

Souza, N. C., de Oliveira Nascimento, E. N., de Oliveira, I. B., Oliveira, H. M. L., Santos, E. G. P., Mata, M. E. R. M. C., ... & de Bittencourt Pasquali, M. A. (2020). Anti-inflammatory and antixidant properties of blend formulated with compounds of Malpighia emarginata DC (acerola) and Camellia sinensis L.(green tea) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Biomedicine & Pharmacotherapy, 128, 110277.

Tarone, A. G., Cazarin, C. B. B., & Junior, M. R. M. (2020). Anthocyanins: New techniques and challenges in microencapsulation. Food Research International, 133, 109092.

Vega-Mercado, H., Góngora-Nieto, M. M., & Barbosa-Cánovas, G. V. (2001). Advances in dehydration of foods. Journal of food engineering, 49(4), 271-289.

Wurlitzer, N. J., Dionísio, A. P., Lima, J. R., dos Santos Garruti, D., da Silva Araújo, I. M., da Rocha, R. F. J., & Maia, J. L. (2019). Tropical fruit juice: Effect of thermal treatment and storage time on sensory and functional properties. Journal of food science and technology, 56(12), 5184-5193.

Ye, Q., Georges, N., & Selomulya, C. (2018). Microencapsulation of active ingredients in functional foods: From research stage to commercial food products. Trends in Food Science & Technology, 78, 167-179.

Downloads

Published

16/02/2021

How to Cite

SAQUETI, B. H. F.; ALVES, E. S.; PONHOZI, I. B. S.; CASTILHO, P. A.; CASTRO, M. C. .; SOUZA, P. M. .; FAVETTA, P. M.; VISENTAINER, J. V. .; SANTOS, O. de O. . Viability of obtaining microencapsulated and lyophilized acerola pulp (malpighia spp): A review. Research, Society and Development, [S. l.], v. 10, n. 2, p. e30410212536, 2021. DOI: 10.33448/rsd-v10i2.12536. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/12536. Acesso em: 23 nov. 2024.

Issue

Vol. 10 No. 2

Section

Review Article

License

Copyright (c) 2021 Bruno Henrique Figueiredo Saqueti; Eloize Silva Alves; Isadora Boaventura Sá Ponhozi; Pâmela Alves Castilho; Matheus Campos Castro; Patrícia Magalhães Souza; Paula Montanhini Favetta; Jesuí Vergílio Visentainer; Oscar de Oliveira Santos

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.