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BIBTEX RIS

Microencapsulated Brazil nut (Bertholletia excelsa) cake extract powder as an added-value functional food ingredient

2019; Elsevier BV; Volume: 116; Linguagem: Inglês

10.1016/j.lwt.2019.108495

1096-1127

Suellen Gomes, Priscilla Vanessa Finotelli, Vinícius Figueiredo Sardela, Henrique Marcelo Gualberto Pereira, Ricardo Erthal Santelli, Aline Soares Freire, Alexandre Guedes Torres,

Bee Products Chemical Analysis

The aim of this study was to produce and to characterize a new functional food ingredient from Brazil nut (Bertholletia excelsa) cake extract, microencapsulated by inulin and octenyl succinic anhydride modified starch (OSA-starch). Varying proportions of the encapsulating agents were tested, and the particles morphology, average diameter, and contents of total phenolic compounds, antioxidant capacity, and chemical stability were determined. Microparticles containing OSA-starch and inulin (1:1) were selected for their properties, and stability of phenolic compounds and antioxidant capacity for 120 days of storage. Analysis of these microparticles by HPLC and LC-HRMS revealed seven phenolic acids: gallic, protocatechuic, p-hydroxybenzoic, 2,4-dihydroxybenzoic, p-coumaric, sinapinic and 2-hydroxybenzoic, and five flavonoids: quercetin 3-β-D-glucoside, (+)-catechin, (−)-epicatechin, myricetin and quercetin. β-Tocopherol was the major tocol identified and microparticles showed high selenium contents (4.95 μg/g), determined by ICP-MS. The Brazil nut microparticles produced consist of a food-grade powder with interest for use in functional foods, combining the bioactive compounds in their core with the prebiotic encapsulating agent, while simultaneously adding-value to the byproduct of Brazil nut oil production.