Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

Sthefany Leticia Aguilera-Chávez,Guillermo Osorio-Revilla,Tzayhri Gallardo-Velázquez,Ofelia Gabriela Meza-Márquez

doi:10.3390/app12042213

Sthefany Leticia Aguilera-Chávez, Guillermo Osorio-Revilla + Show 2 more

Open Access

https://doi.org/10.3390/app12042213

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Journal: Applied sciences	Publication Date: Feb 20, 2022
Citations: 8	License type: CC BY 4.0

Affiliation: Instituto Politécnico Nacional

Abstract

The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.

Highlights

Mexican plum fruit (Spondias purpurea L.) is an oblong, round, ellipsoidal or ovoid shape, 2 to 5 cm long and 2 to 4 cm wide [1,2], with a smooth or semi-smooth thin epicarp that can be yellow, orange, light red or purple in color
The aim of this study was to obtain the best conditions for maximizing the extraction of bioactive compounds from Mexican plum ecotype “Cuernavaqueña”, compare the retention of these in the microcapsules obtained by both, spray drying and spouted bed drying with inert solids, and to analyze the protection given to BC and antioxidant capacity (AC) against in vitro digestion process
The microcapsules obtained by spout-fluid bed drying (SFB) showed higher retention of dehydroascorbic acid (DHA) (88.52 ± 1.4%) than the microcapsules obtained by spray drying (SD) (81.86 ± 1.8); for the ascorbic acid (AA) and total vitamin C retention, no significant difference was observed between SD (90.86 ± 1.5% for AA and 78.10 ± 1.3% for total vitamin C) and SFB (90.80 ± 1.2% for AA and (83.30 ± 1.8% for total vitamin C)

Summary

Introduction

Mexican plum fruit (Spondias purpurea L.) is an oblong, round, ellipsoidal or ovoid shape, 2 to 5 cm long and 2 to 4 cm wide [1,2], with a smooth or semi-smooth thin epicarp (peel) that can be yellow, orange, light red or purple in color. The Mexican plum ecotype “Cuernavaqueña” is a fruit with orange-red color epicarp when it is fully ripe, with a length of 4 cm, which has a thin mesocarp (8 mm) and a short postharvest life: between 1 and 4 days at 20 ◦C when it is harvested fully ripe [5]. This ecotype is a good source of various phenolic compounds (PC) (acid gallic, kaempferol, quercetin and isorhamnetin) and total anthocyanins (TA) (cyanidin 3-glucoside, quercetin 3-glucoside) both in epicarp and pulp, which are natural antioxidants that are beneficial for health [6,7]. These compounds are susceptible to different factors, such as humidity, temperature, light, oxygen or the digestion process, which can modify their stability and bioaccessibility [8,9]

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