Abstract
Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative evaluation of the phytochemicals profile evidenced a higher content of chlorophyll a and b of 5.22 ± 0.12 mg/g dry weight (D.W.) and 2.95 ± 0.16 mg/g D.W, whereas the carotenoids content was 18.24 ± 0.04 mg/g D.W. in the SCE extract. Seven main compounds were found in both extracts: β-linalool, eucalyptol, linalool acetate, β-trans-ocimene, and limonene in SCE and linalool acetate, β-linalool, 6-methyl-2-(2-oxiranyl)-5-hepten-2-ol, linalool oxide, lavandulyl acetate and camphor in UAE. The (n-3) acids had a higher contribution in SCE. The extracts were microencapsulated in different combinations of wall materials based on polysaccharides and milk proteins. The four variants showed different phytochemical and morphological profiles, with a better encapsulating efficiency for proteins (up to 98%), but with a higher content of encapsulated carotenoids for polysaccharides, the latter showing remarkable antimicrobial activity against selected microorganisms. Carboxymethyl cellulose and whey proteins led to a double encapsulation of lipophilic compounds. The powders were tested in two food matrices as ingredients, with multiple targeted functions, such as flavoring, antimicrobial, antioxidant activity that can successfully replace synthetic additives.
Highlights
Our daily diets involve large quantities of many pigments, especially carotenoids, anthocyanins, and chlorophylls [1]
Two extracts were obtained with different total phytochemicals profiles, aligning with numerous screening studies of various plant materials that have been performed in order to find naturally occurring antioxidants to be used in food or medicinal preparations, as replacements for potentially harmful synthetic additives [24]
The actual trend in developing natural ingredients with diverse biological functionalities, such as flavoring, antimicrobial and antioxidant activities, providing potential health benefits was exploring in our study
Summary
Our daily diets involve large quantities of many pigments, especially carotenoids, anthocyanins, and chlorophylls [1] These compounds possess important biological functions in humans against major disorders like cancer, cardiovascular diseases, cataract, arteriosclerosis, macular degeneration, and other age-related diseases [2]. Polyphenols, a class of low molecular weight secondary plant metabolites which includes flavonoids, exhibit excellent antioxidant properties These compounds are well known for their antioxidant, antimicrobial, anti-carcinogenic activities, neuroprotective effects [4], and anti-inflammatory activities [5]. The use of plant extracts as functional ingredients in various food, beverage and cosmetic applications is gaining growing interest Despite all these health benefits, there are limitations to the commercial-scale application of bioactives as natural colorants because they are very susceptible to environmental stresses exerted by oxygen, enzymes, light, high temperature, and acidic or alkaline pH, which result in degradation, oxidation, isomerization, and discoloration [6]
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