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2016, Number 2

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Rev Cubana Plant Med 2016; 21 (2)

Microencapsulation of fruits of Musa cv. Vitória

de Souza BME, Gomes RF, Sche R, Coutinho ED

Language: Portugués
References: 15
Page: 196--202
PDF size: 79.15 Kb.


ABSTRACT

Introduction: Musa sp., Musaceae, known as banana, abundant in Brazil being used for food purposes.
Objectives: To microencapsulate fruit extracts of Musa cv. Vitória, for the development of raw material enriched with polyphenols for formulation of functional foods.
Methods: The fruits of Musa cv. Vitória were provided by Incaper (Capixaba Institute of Research, Technical Assistance and Rural Extension). We applied acidified hydroalcoholic extract of banana fruit. Determinations of total polyphenols, tannins and flavonoids were performed by colorimetric method of Folin-Ciocalteu method and, complexation with aluminum chloride. Evaluation of antioxidant activity assay was performed by reduction of the radical 2.2-diphenyl-1-picrylhydrazyl. Microencapsulation performed with two biopolymers. There was a phenolic analysis with conservation microencapsulated. Data were analyzed by analysis of variance and means compared by Tukey test and by Mann-Whitney test (p ‹ 0.05).
Results: The quantification of total phenolics and tannins was 251.98 ± 0.1 mg/g sample and 179.89 ± 0.01 mg/g sample, respectively. The total flavonoid content was below the limit of quantification. The antioxidant activity by DPPH had IC50 › 5 mg/mL. The initial quantification in microcapsules in gum arabic total polyphenols and was higher compared to maltodextrin. After storage of the material 12 days, -5°C, gum arabic preserved polyphenols and tannins compared to maltodextrin.
Conclusion: Can use the Musa cv. extract for raw materials as a source of total phenolics and tannins. In comparison of biopolymers used, it was demonstrated that the maltodextrin has a lower retention capacity for total phenolics and tannins.


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