Abstract
Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential, infrared spectroscopy, encapsulation efficiency and doping. The yield data presented values from 38.01% to 44.34%. The nanoparticles had sizes varying from 27.12 nm to 308.80 nm and negatively charged surfaces. The encapsulation efficiency was quantified based on the vitamin C content, total extractable polyphenols and antioxidant activity according to specific methodology taking into account the different compounds ranging from 25.44% to 69.37%; 66.45% to 99.56% and 2.24% to 6.54%, respectively. The above data indicate that nanoparticles made with acerola by-products and arabic gum/maltodextrin are promising as natural food additives, with high levels of bioactive compounds.
Highlights
Exotic tropical fruits are rich in bioactive compounds such as phenolic compounds, carotenoids, vitamins and food fibers
Practical Application: This study investigates developing nanoparticles from industrial by-products of acerola using gum arabic and maltodextrin as wall material with the objective of enriching food products with bioactive compounds
The use of acerola by-products is a promising alternative to obtain encapsulated products rich in bioactive compounds with antioxidant activity, confirming its potential to be used as an additive in the food industry
Summary
Exotic tropical fruits are rich in bioactive compounds such as phenolic compounds, carotenoids, vitamins and food fibers. The use of waste at an industrial level is of interest to the food industry since it contributes to reducing environmental impacts in addition to reducing production costs. Industrial by-products are important to use in other products which can be industrialized and utilized as enrichers of these products. In this context, the use of renewable sources such as by-products and elaboration procedures based on the implementation of enriched and functional food products has received attention in the last decade due to the continuous growth of the world population, leading to a decrease in natural resources (Tolun et al, 2016)
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