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Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability

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dc.contributor.authorQueiroz de Oliveira, Williara
dc.contributor.authorAngélica Neri Numa, Iramaia
dc.contributor.authorAlvim, Izabela D.
dc.contributor.authorAzeredo, Henriette M.C.
dc.contributor.authorSantos, Leticia B. [UNESP]
dc.contributor.authorBorsoi, Felipe T.
dc.contributor.authorde Araújo, Fábio F.
dc.contributor.authorSawaya, Alexandra C.H.F.
dc.contributor.authordo Nascimento, Gustavo C.
dc.contributor.authorClerici, Maria Teresa P.S.
dc.contributor.authordo Sacramento, Célio K.
dc.contributor.authorMaria Pastore, Glaucia
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionFood Technology Institute (ITAL)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionState University of Santa Cruz
dc.date.accessioned2025-04-29T20:05:28Z
dc.date.issued2024-06-15
dc.description.abstractA co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and drying-chilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cará-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ∼47 °C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g−1.en
dc.description.affiliationLaboratory of Bioflavours and Bioactive Compounds Department of Food Science Faculty of Food Engineering University of Campinas, SP
dc.description.affiliationTechnology Center of Cereal and Chocolate Food Technology Institute (ITAL), SP
dc.description.affiliationEmbrapa Instrumentation, R. 15 de Novembro, 1452, SP
dc.description.affiliationGraduate Program in Food Nutrition and Food Engineering UNESP – São Paulo State University, Rodovia Araraquara-Jaú, km 01, SP
dc.description.affiliationFaculty of Pharmaceutical Science University of Campinas, SP
dc.description.affiliationDepartment of Food Science and Nutrition School of Food Engineering University of Campinas, SP
dc.description.affiliationDepartment of Agricultural and Environmental Sciences State University of Santa Cruz, 45662-900 BA
dc.description.affiliationUnespGraduate Program in Food Nutrition and Food Engineering UNESP – São Paulo State University, Rodovia Araraquara-Jaú, km 01, SP
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2024.138579
dc.identifier.citationFood Chemistry, v. 443.
dc.identifier.doi10.1016/j.foodchem.2024.138579
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopus2-s2.0-85185469779
dc.identifier.urihttps://hdl.handle.net/11449/306127
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectAraçá-boi
dc.subjectCará-roxo
dc.subjectCo-encapsulation
dc.subjectIn vitro digestion
dc.subjectSpray chilling
dc.subjectSpray drying
dc.titleMultilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailabilityen
dc.typeArtigopt
dspace.entity.typePublication
unesp.author.orcid0000-0002-9295-4682[4]
unesp.author.orcid0000-0001-6269-3445[6]

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