Optimization of the electrospray-assisted encapsulation of goldenberry and purple passion fruit blend in alginate hydrogels
DOI:
https://doi.org/10.32870/rayca.vi0.118Keywords:
Polyphenolic compounds, bioaccessibility, ionic gelation, electrospray.Abstract
Polyphenolic compounds (PC) present in fruits are widely recognized for their antioxidant capacity and their role in the prevention of non-communicable diseases. However, their effectiveness depends on bioaccessibility within the human body. Encapsulation by ionic gelation has emerged as a promising strategy to enhance this property, although conventional conditions often result in large particle sizes (PS). This study aimed to optimize ionic gelation assisted by electrospray to reduce PS and improve the bioaccessibility of PCs from a mixture of Physalis peruviana (cape gooseberry) and Passiflora edulis (purple passion fruit). A central composite design combined with response surface methodology was applied to evaluate the effects of flow rate, needle height, and voltage on PS, sphericity (S), aspect ratio (AR), and process yield (PY). Results showed that increasing needle height decreased PS, whereas lowering flow rate improved PY. Optimal conditions (flow rate: 4,33 mL/min; needle height: 11,59 cm; voltage: 12,56 kV) produced particles with a size of 929,51 ± 374,48 ?m, alongside improvements in S and AR. Bioaccessibility of PCs increased markedly, from 3,95 ± 0,88% in the free fruit mixture to 48,42 ± 3,22 % in the encapsulated form, representing a 12-fold enhancement. These findings demonstrate the potential of electrospray-assisted ionic gelation in food applications aimed at improving the delivery of bioactive compounds such as polyphenols.References
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