Bioactive potential of nanoparticles of acerola byproduct (Malpighia sp. L): Bioaccessibility in nectar
DOI:
https://doi.org/10.33448/rsd-v9i9.6691Keywords:
Application; Bioactive compounds; Encapsulation; Fruits.Abstract
The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products. In this study, β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product. Therefore, the extract of the acerola by-product was subjected to the spray encapsulation process, using gum arabic and maltodextrin as wall material. The stability of vitamin C, phenolic compounds, and antioxidant activity by ABTS●+ method present in the nanoparticle and antimicrobial activity against the microorganisms E. coli and L. monocytogenes. Finally, the nanoparticle was applied to the nectar and the bioaccessibility for phenolic compounds and antioxidant capacity was verified. The results showed that the pulp and by-product of acerola showed relevant results for polyphenols (1,214.54 mg GAE/100g and 9,802.97 mg GAE/100g, respectively) and vitamin C (1,113.10 mg/100g and 6.039 mg/100 g, in that order). The bioactive compounds and antioxidant activity were maintained in the encapsulated extract, just as the nanoparticle showed bactericidal activity for E. coli. Overall, the results demonstrate the quality of the agroindustrial acerola residue in the form of nanoparticles as a source of bioactive compounds.
References
Araújo, A. P. O., Santos, E. C. C., Damasceno, F. S., Deboni, T. M., Cuevas, M. S., & Mota, R. V. (2016). Utilização de planejamento experimental no estudo da pasteurização do suco de acerola. Scientia Plena. 12, 1-8.
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 potencial as functional food. Trends in Food Science & Technology. 74, 99-106.
Brandt, A. L., Castillo, A., Harris, K. B., Keeton, J. T., Hardin, M. D., & Taylor, T. M. (2010). Inhibition of Listeria mmonocytogenes by food antimicrobials applied singly and in combination. Journal of Food Science. 75, 557-563.
Branen, J. K., & Davidson, P. M. (2004). Enhancementofnisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. International Journal of Food Microbiology. 90, 63-74.
Brasil, Instrução Normativa nº 12, de 4 de setembro de 2003. (2003). Regulamento técnico geral para fixação dos Padrões de Identidade e Qualidade para néctar. Diário Oficial da União, Brasília, DF.
Briones-Labarca, V., Venegas-Cubillos, G., Ortiz-Portilla, S., Chacana-Ojeda, M., Maureira, H. (2011). Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple. Food Chemistry. 128, 520-529.
Çam, M., Içyer, N. C., & Erdogan, F. (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional foods development. LWT - Food -Science and Technology. 55, 117-123.
Cheong, A. A. M., Tan, B. C. P., & Nyam, A. K. L. (2017). Physicochemical, oxidative and antioxidante stabilities of kenaf seedoil-in-water nanoemulsions under different storage
temperatures. Industrial Crops and Products. 95, 374-382.
Cruz, R. G., Beney, L., Gervais, P., Lira, S. P., Vieira, T. M. F. S., & Dupont, S. (2019). Comparison of the antioxidante property of acerola extracts with synthetic antioxidants using na in vivo method with yeasts. Food Chemistry. 277, 698-705.
Francis, F. J. (1982). Analysis of anthocyanins in foods. In: Markakis, P. Anthocyanins as Food Colors. New York, Academic Press, 181-207.
Filho, E. G. A., Silva, L. M. A., Brito, E. S., Wurlitzer, N. J., Fernandes, F. A. N., Rabelo, M. C., Fonteles, T. V., & Rodrigues, S. (2018). Evalution of termal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC-MS coupled to chemometrics. Food Chemistry. 265, 23-31.
González, E., Gómez-Caravaca, A. M., Giménez, B., Cebrián, R., Maqueda, M., Martínez-Férez, A., Segura-Carretero, A., & Robert, P. (2019). Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vivo gastrointestinal digestion. Food Chemistry. 279, 40-48.
Guevara, M., Tejera, E., Granda-Albuja, M., Iturralde, G., Chisaguano-Tonato, M., Granda-Albuja, S., Jaramillo-Vivanco, J., Giampieri, F., Battino, M., & Alvarez-Suarez, J. M. (2019). Chemical Composition and Antioxidant Activity of the Main Fruits Consumed in the Western Coastal Region of Ecuador as a Source of Health-Promoting Compounds. Antioxidants. 14, 1-8.
Herculano, E. D., Paula, H. C. B., Figueiredo, E. A. T., Dias, F. G. B., & Pereira, V. A. (2015). Physicochemical and antimicrobial properties of nanoencapsulated Eucalyptus staigeriana essential oil. LWT - Food Science and Technology. 61: 484-491.
IAL. (2008). Métodos Físico-químicos Para Análise de Alimentos. (4th ed.), Instituto Adolfo Lutz, São Paulo, Brasil.
Krasaekoopt, W., & Watcharapoka, S. (2014). Effect of addition of inulin and galactooligosaccharide on the survinal of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT - Food Science and Technology. 57, 761-766.
Labuschagne, P. (2018). Impact of wall material physicochemical characteristics on the stability of encapsulated pytochemicals: A review. Food Research International. 107, 227-247.
Larrauri, J. A., Rupérez, P., & Saura-Calixto, F. (1997). Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal Agriculture and Food Chemistry. 45, 1390-1393.
Leão, D. P., Franca, A. S., Oliveira, L. S., Bastos, R., & Coimbra, M. A. (2017). Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-product. Food Chemistry. 225, 146-153.
Lima, A. C. S., Soares, D. J., Silva, L. M. R., Figueiredo, R. W., Sousa, P. H. M., & Meneses, E. A. (2014). In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion. Food Chemistry. 161, 142–147.
Londoño, M. B. Z., Chaparro, D., Rojano, B. A., Arbelaez, A. F. A., Betancur, L. F. R., & Celis, M. E.M. (2017). Effect of storage time on physicochemical, sensorial, and antioxidante characteristics, and composition of mango (cv. Azúcar) juice. Emirates Journal of Food and Agriculture. 29, 367-377.
Mar, J. M., Silva, L. S., Lira, A. C., Kinupp, V. F., Yoshida, M. I., Moreira, W. P., Bruginski, E., Campos, F. R., Machado, B. M., Souza, T. P., Campelo, P. H., Bezerra, J. A., & Sanches, E. A. (2020). Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract. Powder tecnnology. 3607 383-391.
Mariano-Nasser, F. A.7 Nasser, M. D.7 Furlaneto, K. A.7 Ramos, J. A.7 Vieites, M. K. P. (2017). Bioactive compounds in different acerola fruit cultivares. Semina: Ciências Agrárias. 387 2505-2514.
Mazza, P. H. S.7 Jaeger, S. M. P. L.7 Silva, F. L.7 Barbosa, A. M.7 Nascimento, T. V. C.7 Hora, D. I. C.7 Da Silva Júnior, J. M.7 Bezerra, L. R., & Oliveira, R. L. (2020). Effect of dehydrated residue from acerola (Malpighia emarginata DC.) fruit polp in lamb diet on intake, ingestive behavior, digestibility ruminal parameters and N balance. Livestock Science. 233, 103938.
Mezadri, T., Villaño, D., Fernández-Pachón, M. S., García-Parrilla, M. C., & Troncoso, A. M. (2008). Antioxidantes compounds and antioxidante activity in acerola (Malpighia emarginata DC.) fruits and derivates. Journal of Food Composition and Analysis. 21, 282-290.
Milani, L. P. G., Garcia, N. O. S., Morais, M. C., Dias, A. L. S., Oliveira, N. L., & Conceição, E. C. (2018). Extract from byproduct Psidium quajava standardized in ellagic acid: additivation of the in vitrophotoprotective efficacy pf a comestic formulation. Revista Brasileira de Farmacognosia. 28, 692-696.
Miller, D. D., Schricker, B. R., Rasmussen, R. R., & Van Campen, D. (1981). In vitromethod for estimation of iron availability from meals. The American Journal of Clinical Nutrition. 34, 2248-2256.
Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon. Shokuhin Kogyo Gakkaisk. 39, 925-928.
Niu, F., Pan, W., Su, Y., & Yang, Y. 2016. Physical and antimicrobial properties of thyme oil
emulsions stabilized by ovalbumin and gum arabic. Food Chemistry. 212, 138-145.
Prakash, B., Kumar, A., Singh, P. P., & Songachan, L. S. (2020). Antimicrobial and antioxidant properties of phycochemicals: current status and future perspective. Functional and Preservative Properties of Phytochemicals. 1-45.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS●+ radical cation decolorization assay. Free Radical Biology and Medicine. 26, 1231-1237.
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 biactive 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.
Rodriguez-Amaya, D. B., Rodriguez, E. B., & Amaya-Farfan, J. (2006). Advances in food carotenoid research: Chemical and technological aspects, implications in humna healh. Malaysian Journal of Nutrition. 12, 101-121.
Rufino, M. S. M., Alves, R. E., Brito, E. S., Morais, S. M., Sampaio, C. G., Pérez-Jimenez, J., & Saura-Calixto, F. D. (2007). Metodologia Científica: Determinação da atividade antioxidante total em frutas pela captura do radical livre ABTS●+. Comunicado Técnico, 128. Fortaleza: Embrapa Agroindústria Tropical.
Ruiz-Rico, M., Pérez-Esteve, E., Lerma-García, M. J., Marcos, M. D., Martínez-Máñez, R., & Barat, J. M. (2017). Protection of folic acid through encapsulation in mesoporous sílica particles included in fruit juices. Food Chemistry. 218, 471-478.
Saènz, C., Tapia, S., Chávez, J., & Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry. 114, 616-622.
Silva, L. M. R. da, Figueiredo, E. A. T. de, Ricardo, N. M. P. S., Vieira, I. G. P., Figueiredo, R. W. de, Brasil, I. M., & Gomes, C. L. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry. 143, 398-404.
Silva, P. B., Mendes, L. G., Rehder, A. P. B., Duarte, C. R., & Barrozo, M. A. S. (2020). Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste. Journal of Food Science and Technology. 1-10.
Souza, K.O., Moura, C. F. H., Brito, E. S., & Miranda, M. R. A. (2014). Antioxidant compounds and total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366. Revista Brasileira de Fruticultura. 36, 294-304.
Souza, N. C., Nascimento, E. N. O., Oliveira, I. B., Oliveira, H. M. L., Santos, E. G. P., Mata, M. E. R. M., Gelain, D. P., Moreira, J. C.F., Dalmolin, R. J. S., & Pasquali, M. A. B. (2020). Anti-inflammatory and antioxidant properties of blend formulated with compounds of Malpighia emarginata D.C (acerola) and Camellia sinensis L. (green tea) in lipopolysccharide-stimulated RAW 264.7 macrophages. Biomedicine & Pharmacotherapy. 128, 110277.
Tolun, A., Altintas, Z., Artik, N. (2016). Microencapsulation of grape polyphenols using maltodextrin andgum arabic as two alternative coating materials: Development and characterization. Journal of Biotechnology. 239, 23-33.
Xu, M., Shen, C., Zheng, H., Xu, Y., Xue, C., Zhu, B., & Hu, J. (2020). Metabolomic analysis of acerola cherry (Malpighia emarginata) fruit during ripening development via UPLC-Q-TOF and contribution to the antioxidante activity. Food Research International. 130, 108915.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Alessandra Pinheiro de Góes Carneiro, Antonia Livânia Linhares de Aguiar, Ana Cristina Silva de Paula, Larissa Moraes Ribeiro da Silva, Paulo Henrique Machado de Sousa, Raimundo Wilane de Figueiredo
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.
