Development of a new nutraceutical formulation containing microencapsulated polyphenolic extracts from wild Fragaria vesca L. vegetative parts
Artigo de Conferência
Visão geral
Visão geral
resumo
The microencapsulation of bioactive compounds and its applicability in food matrices
arises to overcome many problems related with the use of free bioactives [l]. Natural
bioactive extracts are increasingly used in this technique due to their synergistic and
additive effects that can provide higher beneficiai effects [2]. The vegetative parts of
Fragaria vesca L., wild strawberry, are being used as infüsion or decoction for their
detoxifying and diuretic properties; the bioactivities reported for this plant could be
correlated with the presence of several families of phenolic compounds such as, ellagic
acid derivatives, flavonols and flavan 3-ols [3,4].
In the present study, the individual phenolic profile of hydroalcoholic and aqueous extracts
ofwild F. vesca vegetative parts was established using HPLC-DAD/ESI-MS, and related
to their antioxidant activity evaluated through several in vitro assays. Furthermore, the
most bioactive extract, the infüsion form, was protected by microencapsulation through the
atomization/coagulation technique using alginate as the wall material. Also, an
applicability experiment was developed using k-carrageeaan gelatine as food matrix, in
arder to explore new nutraceutical formulations for food applications. The aqueous
preparations presented higher antioxidant activity that the hydromethanolic extracts in
DPPH scavenging activity, reducing power, p-carotene bleaching inhibition and TBARS
inhibition assays. It gave higher content of phenolic compounds, mainly flavonols and
flavan-3-ols: (+)-catechin and quercetin 0-glucuronide, respectively, which can be
correlated with the higher bioactivity observed m these extracts. The production of
microspheres enriched with the infusion form of wild F. vesca was achieved with success
using the atomization/coagulation techaique. The microspheres obtained showed, after
FTIR analysis, the desired shape and size. The HPLC-DAD analysis of the coagulation
water evidenced encapsulation efficiency dose to 95%. For the incorporation into the
gelatme food matrix, high temperatures were used (dissolution of the k-carrageenan), but
without affecting the shape and size ofthe enriched microspheres, preserving the bioactive
extract. The antioxidant properties of the extract were preserved after microencapsulation, when compared with the free form that loses activity when incorporated in the gelatine
matrix without protection. This is an innovative study on the development of nutraceuticals
based on F. vesca extracts. Further studies will be required to establish a controlled release
ofthe bioactive extract within the organism, using an in vitro gastrointestinal model.
