Abstract
Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced under environmentally friendly conditions. In vitro antioxidant activity was determined, and products were applied in oil-in-water emulsions. Lipid oxidation products were measured by the absorptivity at 232 nm and hydroperoxide content. Sensory characteristics resulting from the addition of acerola microparticles to emulsions were also investigated. The aqueous extracts of acerola fruits showed a high concentration of ascorbic acid (32.52 to 41.11 mg.100 mg−1) and reducing power; the retention of ascorbic acid was 88% after spray drying. Oxidation inhibition was observed upon emulsion addition of acerola products: the hydroperoxide content after 9 days under accelerated conditions in the control samples was 14.03 mmol. L−1 and from 3.02 to 3.60 mmol. L−1 in samples with TBHQ or acerola microparticles (100-200 mg.kg−1). In addition, the microparticles did not show sensory effects compared to synthetic antioxidants. Acerola microparticles obtained after simple water extraction from green fruits were effective and are a potential new ingredient for the oxidative stability of lipid emulsions.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
