Shelf Life of Bioactive Compounds from Acerola Pulp (Malpighia spp.) through Freeze-Drying and Microencapsulation

• Published in: Journal of the Brazilian Chemical Society Vol. 32; no. 10; pp. 2009 - 2016
• Main Authors: Saqueti, Bruno, Alves, Eloize, Castro, Matheus, dos Santos, Patrícia, Sinosaki, Nayane, Senes, Carlos, Visentainer, Jesuí, Santos, Oscar
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Química 01.10.2021
• Subjects: CHEMISTRY, MULTIDISCIPLINARY; phenolic compounds; bioactive compounds; anthocyanins; flavonoids; antioxidants
• ISSN: 0103-5053; 1678-4790
• DOI: 10.21577/0103-5053.20210096

Acerola is a tropical fruit with a large industrial and commercial appeal due to its organoleptic qualities and bioactive compound-rich nature. Thus, as bioactive compounds (BC) stability is of great interest in the food industry, assessment of preserving techniques to prolong shelf life has become imperative. Hence, the purpose of this study was to evaluate how storage affects BC conservation in microencapsulated and lyophilized acerola pulps over 180 days. For this matter, antioxidant tests, physical-chemical analyzes, and vitamin C analysis by mass spectrometry were performed. Results indicated that microencapsulation better preserved the antioxidants in acerola pulp compared to the other preservation technologies employed. This is due to the greater BC concentration in the microencapsulated, as well as the pH reduction. Furthermore, over 180 days, microencapsulation better preserved the target compounds in acerola pulp compared to lyophilization, as evidenced by the superior content of BC in the former treatment, making it an appealing option for the food sector.