Bioactive potential of nanoparticles of acerola byproduct (Malpighia sp. L): Bioaccessibility in nectar

Alessandra Pinheiro De Góes Carneiro,Paulo Henrique Machado De Sousa,Antonia Livânia Linhares De Aguiar,Raimundo Wilane De Figueiredo,Larissa Moraes Ribeiro Da Silva,Ana Cristina Silva De Lima

doi:10.33448/rsd-v9i9.6691

Alessandra Pinheiro De Góes Carneiro, Paulo Henrique Machado De Sousa + Show 4 more

Open Access

https://doi.org/10.33448/rsd-v9i9.6691

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Abstract

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products. In this study, β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product. Therefore, the extract of the acerola by-product was subjected to the spray encapsulation process, using gum arabic and maltodextrin as wall material. The stability of vitamin C, phenolic compounds, and antioxidant activity by ABTS●+ method present in the nanoparticle and antimicrobial activity against the microorganisms E. coli and L. monocytogenes. Finally, the nanoparticle was applied to the nectar and the bioaccessibility for phenolic compounds and antioxidant capacity was verified. The results showed that the pulp and by-product of acerola showed relevant results for polyphenols (1,214.54 mg GAE/100g and 9,802.97 mg GAE/100g, respectively) and vitamin C (1,113.10 mg/100g and 6.039 mg/100 g, in that order). The bioactive compounds and antioxidant activity were maintained in the encapsulated extract, just as the nanoparticle showed bactericidal activity for E. coli. Overall, the results demonstrate the quality of the agroindustrial acerola residue in the form of nanoparticles as a source of bioactive compounds.

Highlights

IntroductionL) is a tropical fruit originating in South and Central America, genus Malphigia, belonging to the family Malpighiaceae, and called the Antilles cherry
Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products
Β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product

Summary

Introduction

L) is a tropical fruit originating in South and Central America, genus Malphigia, belonging to the family Malpighiaceae, and called the Antilles cherry. A pleasant-tasting fruit and an excellent source of ascorbic acid and other photochemical compounds, such as carotenoids and polyphenols, is commercially exploited in the form of juice, nectar, jam, candy, among other products (Filho et al, 2018; Mazza et al, 2020). The industrial production of acerola generates an enormous amount of residues, such as seeds, bark and bagasse, which have a high potential for use, such as food supplements or natural additives, due to the high amount of nutrients, antioxidant potential and antimicrobial properties. The use of acerola residues, whether for the application of existing foods or in the development of new products, leads to an increase in the commercial value and profitability obtained from the raw material (Çam et al, 2014)

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