Abstract
Jussara pulp (Euterpe edulis Mart.) is rich in bioactive compounds known to be protective mediators against several diseases. In this context, nevertheless, anthocyanins, the most abundant natural pigment in jussara, are sensitive to temperature, pH, oxygen, and light conditions, leading to instability during food storage or digestion, and, thus jeopardizing the antioxidant proprieties retained by these flavonoids and limiting industrial application of the pulp. The production of nanostructures, from synthetic and natural polymers, containing natural matrices rich in bioactive compounds, has been widely studied, providing satisfactory results in the conservation and maintenance of the stability of these compounds. The current work aimed to compare uniaxial and coaxial electrospinning operation modes to produce core-shell jussara pulp nanofibers (NFs). Additionally, the parameters employed in the electrospinning processes were optimize using response surface methodology in an attempt to solve stability issues for the bioactive compounds. The best experimental conditions provided NFs with diameters ranging between 110.0 ± 47 and 121.1 ± 54 nm. Moreover, the coaxial setup improved jussara pulp NF formation, while further allowing greater integrity of NFs structures.
Highlights
In food sciences, anthocyanins should be examined to an extent beyond their most obvious traits as natural pigments, for these are remarkable bioactive compounds present in fruits and vegetables capable of delivering favorable effects to human health [1,2,3]
Electrospinning provided nanosized structures containing jussara pulp, indicating, that it was a successful method for producing core-shell NFs included with the bioactive compound
A mathematical model was obtained by an Experimental Design from polyethylene oxide (PEO) and NaCl concentration variables, enabling further solution outsets addressed at inversely proportional quantities of this substances in electrospinning solutions
Summary
Anthocyanins should be examined to an extent beyond their most obvious traits as natural pigments, for these are remarkable bioactive compounds present in fruits and vegetables capable of delivering favorable effects to human health [1,2,3]. The most frequent property described is related to their antioxidant activity, since these natural pigments act as free radical scavengers and are frequently linked to prevention of chronic diseases [4,5,6]. Despite their beneficial properties, the efficiency of anthocyanins depends on their stability and bioavailability in the sourced matrix [2], and these bioactive compounds are susceptible to pH, temperature, oxygen and light conditions [7]. Jussara can be considered an excellent food matrix to explore anthocyanin properties, including the industrial application as naturals pigments in processed foodstuff and beverages
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