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Abstract
The agroindustrial residue from the production of acerola pulp is rich in residual vitamin C. Thus, aiming its extraction and stabilization, this work proposed the nanoparticle (NP) encapsulation via ionic gelation with subsequent preparation of nanocomposites (NC) film based on galactomannan matrix. NP were characterized and their stabilities were evaluated under different storage conditions (incidence of light, temperature and oxidizing atmosphere). The results by Dynamic Light Scattering (DLS) and Scanning Electron Microscopy (SEM) indicated homogeneous morphology, spherical shape and size of ~220 nm. Regarding the stability, the UV-visible spectrophotometric analysis showed a much lower degradation rate for encapsulated vitamin C, resulting in more than 30% of preservation compared with the non-encapsulated systems at the end of 15th day of storage. In agreement, the NC films also resulted in preservation of vitamin C mainly for the test in high temperature, which maintained about 80% of the initial concentration, whereas in the non-encapsulated condition this value fell to 45%. The morphological analysis of these films by SEM indicated good distribution of the NP in the galactomannan matrix. Thus, the results indicate the feasibility of using the encapsulation method to stabilize vitamin C extracted from the agroindustrial residue of acerola.
Highlights
The good use of agroindustrial residue has motivated many studies and applications
The residues from the processing of acerola (Malpighia emarginata D.C.) pulp were provided by Niagro-Nichirei do Brasil Agrícola Ltda, (Petrolina, PE) and composed from cultivars ‘Okinawa’ and ‘Flor Branca’
The acid P.A. (AA) content can vary greatly depending on the maturated stage of the fruit and the specific process used in industrial plant[23]
Summary
The good use of agroindustrial residue has motivated many studies and applications. From the technological point of view, these residues can be driven for extraction of molecules and macromolecules with bioactive properties, having potential for economic exploitation. They are substances, for example, as polysaccharides, lipids, proteins, polyphenols, vitamins, among several other classes[2]. In this scope, byproduct from winery industry has been studied as low-cost source of valuable polyphenols compounds with high-added value[3].
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