Graciele Lorenzoni Nunes

Microencapsulation by spray drying of bioactive compounds of yerba mate extract aqueous (Ilex paraguariensis) freeze concentration

Several scientific studies have shown the beneficial effects of yerba mate, mainly related to its antioxidant properties, due to the high content of phenolic compounds present in the aqueous extract. In this context, the application concentration technologies, such as the freeze concentration becomes relevant, since it promotes concentration of food by freezing and subsequent separation of a part of the frozen water, from a liquid product, resulting in an increase in the content of phenolic compounds from aqueous extract of yerba mate leaves, and minimizing losses of these compounds. Due to the high content of phenolic compounds, the freeze concentration of yerba mate extract becomes unstable and is susceptible to degradation by the action of some factors such as the presence of oxygen, light, pH and temperature and so the application of microencapsulation processes such as atomization presents itself as an important alternative in improving the stability of the phenolic compounds of the aqueous extract of freeze concentration of yerba mate leaves.

Microencapsulação de culturas probióticas: princípios do método de spray drying

Probiotic microorganisms are known to provide a number of benefits to consumer health, primarily through the maintenance of balance and composition of the gastrointestinal tract. However, for the health benefits to be achieved, should remain viable probiotics in sufficient quantity in the food until the time of consumption, in addition to being able to survive passage through the gastrointestinal tract. Due to these factors microencapsulation methods have been applied in order to protect probiotics against adverse conditions they are exposed, improving their survival. The technique of spray drying is one commonly used for encapsulation of food ingredients, it offers some advantages, such as relatively low cost, ease of operation, high production rates and possibility of application in industrial scale. In this context, the aim of this work is to provide an overview of the importance and benefits of microencapsulation of probiotic cultures emphasizing the principles of metodode spray drying.

Encapsulação de compostos bioativos por coacervação complexa

The bioactive compounds are chemicals found in plants and are widely known for bringing health benefits, so it can be designated as functional foods. However, they are sensitive to various factors found in the environment that are exposed primarily to tratogastrointestinal and, moreover, are lipophilic, therefore, have low solubility in aqueous media. In this sense, the encapsulation of these compounds is an alternative protection, and the provision of such compounds in suitable amounts. The complex coacervation microencapsulation is a technique commonly used for such compounds, besides having front advantages to other techniques such as the use of biopolymers, no use of toxic agents, among others. Currently, there are a lot of research in this direction, which will be presented in this paper. Thus, the present review aims to present the main bioactive compounds studied and encapsulated as well as the parameters for complex coacervation technique.

MICROENCAPSULATION OF PROBIOTIC BY INTERNAL IONIC GELATION

Functional foods containing probiotics are being produced in great demand due to the increasing awareness of consumers to maintain a healthy diet. However, the main problem is the poor survival of these microorganisms in food products and in the gastrointestinal tract. Microencapsulation is an alternative for protecting a bioactive and modulating its release to the site of action. Thus, the emulsification/internal gelation technical emerges as a viable method because it can better control and reduce particle size; production of microparticles in the optimal temperature for viability of the probiotic among other benefits. In this context, the aim of this study is to provide a review of the benefits of probiotic cultures and the importance of microencapsulation to improve the viability of these microorganisms highlighting the principles of emulsification/internal ionic gelation method.