Potential food application of resveratrol microparticles: Characterization and controlled release studies

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Teresa Cardoso (Author) Other; Antónia Gonçalves (Author) Other; Berta N. Estevinho (Author) FEUP; Fernando Rocha (Author) FEUP

Journal

Title: Powder Technology

Vol. 355

Pages: 593-601

ISSN: 0032-5910

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

ISI Web of Science

Scopus - 12 Citations

Associated Projects

MicroDelivery - Desenvolvimento de sistemas funcionais de libertação controlada por microencapsulação de compostos ativos e naturais, com interesse terapêutico, nutricional e tecnológico

Other information

Authenticus ID: P-00R-031

DOI: 10.1016/j.powtec.2019.07.079

Abstract (EN): Resveratrol is a polyphenol with great properties namely antioxidant and anti-inflammatory, capable of preventing diseases such as cancer and cardiovascular and neurodegenerative ones. However, it is usually unstable, easily oxidizable and sensitive to heat and light, which limits its application in the food industry. Microencapsulation is an efficient technology that can be used to overcome these limitations. The purpose of this work was to microencapsulate resveratrol, by spray-drying technology, using a resveratrol emulsion formulation, prepared different concentrations of arabic gum (encapsulating agent). Resveratrol microparticles had an average size of 8.2 ¿m and the surface of all microparticles showed a spherical form, irregular shape and rough surface. Resveratrol release studies were performed. The release profiles fitted well with the Weibull model and the highest encapsulation efficiency obtained was 87%. The Korsmeyer-Peppas and Baker-Lonsdale model were also adjusted to the experimental release profiles with good results. This study evidenced the success of microencapsulation of resveratrol using the spray-drying technology, constituting a promising delivery system to apply in the food industry. © 2019 Elsevier B.V.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9