TY - JOUR
T1 - Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion
AU - Damián, Morayma Ramírez
AU - Meza-Márquez, Ofelia Gabriela
AU - Osorio-Revilla, Guillermo
AU - Gallardo-Velázquez, Tzayhri
AU - Téllez-Medina, Darío Iker
AU - Ramos-Monroy, Oswaldo Arturo
N1 - Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/4
Y1 - 2022/4
N2 - The use of food agricultural wastes as a source of bioactive compounds is an alternative to reduce their environmental impact and generate the possibility of producing value-added products as functional foods. This study aimed to extract and microencapsulate the bioactive compounds from the red banana peel (Musa acuminata Colla AAA “Red”) by spray drying and to evaluate the bioaccessibility of the bioactive compounds by in vitro digestion. The microencapsulation of bioactive compounds was carried out using two wall materials gum arabic (GA) and soy protein isolate (SPI). Microencapsulation using GA and SPI proved to be an effective technique to protect the phenolic compounds, flavonoids and antioxidant capacity of banana peel extract under in vitro digestion conditions. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Although microcapsules with SPI held the bioactive compounds for longer in the matrix, no significant difference (p ≤ 0.05) in bioactive compounds retention after in vitro digestion was observed between the microcapsules with GA or SPI. These results indicate that the microcapsules obtained may be used in the food industry as potential ingredients for developing functional foods to promote health benefits.
AB - The use of food agricultural wastes as a source of bioactive compounds is an alternative to reduce their environmental impact and generate the possibility of producing value-added products as functional foods. This study aimed to extract and microencapsulate the bioactive compounds from the red banana peel (Musa acuminata Colla AAA “Red”) by spray drying and to evaluate the bioaccessibility of the bioactive compounds by in vitro digestion. The microencapsulation of bioactive compounds was carried out using two wall materials gum arabic (GA) and soy protein isolate (SPI). Microencapsulation using GA and SPI proved to be an effective technique to protect the phenolic compounds, flavonoids and antioxidant capacity of banana peel extract under in vitro digestion conditions. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Although microcapsules with SPI held the bioactive compounds for longer in the matrix, no significant difference (p ≤ 0.05) in bioactive compounds retention after in vitro digestion was observed between the microcapsules with GA or SPI. These results indicate that the microcapsules obtained may be used in the food industry as potential ingredients for developing functional foods to promote health benefits.
KW - antioxidant capacity
KW - bioaccessibility
KW - microencapsulation
KW - phenolic compounds
KW - red banana peel
KW - spray drying
UR - http://www.scopus.com/inward/record.url?scp=85129176417&partnerID=8YFLogxK
U2 - 10.3390/pr10040768
DO - 10.3390/pr10040768
M3 - Artículo
AN - SCOPUS:85129176417
SN - 2227-9717
VL - 10
JO - Processes
JF - Processes
IS - 4
M1 - 768
ER -