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Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract
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Orientador(es)
Resumo(s)
Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important
bioactive properties. In general, carotenoids are known to react easily under environmental conditions,
which may create a barrier in producing stable functional components for food. This work intended
to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace
extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation
assays were carried out with tomato pomace extract as the core material and arabic gum or inulin
(10 and 20 wt%) as wall materials by spray drying (160 and 200 C). The storage stability results
indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even
when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released
from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release
was only around 13%. The feed composition with 20% inulin showed the best protective ability and
the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the
microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion
as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin
microparticles containing lycopene to be used in functional food formulations
Descrição
Palavras-chave
agro-industry microencapsulation bioactive compounds in vitro digestion yogurt
Contexto Educativo
Citação
Corrêa-Filho, L.C.; Santos, D.I.; Brito, L.; Moldão-Martins, M.; Alves, V.D. Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract. Bioengineering 2022, 9, 311
Editora
MDPI