Enhancing Thermal Stability and Bioaccesibility of Acai Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles.

ABSTRACT: The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of açaí fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic açaí extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the

SUBMITTER: Lopez de Dicastillo C 

PROVIDER: S-EPMC6826472 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature