Abstract:

This study aimed to develop nanoparticles containing polyphenols from Syrah red wine grapes to protect the bioactive compounds and improve their stability and bioavailability. The properties of maltodextrin (MD) and gum arabic (GA), used as encapsulating agents, were evaluated. The coating material formulation was conducted in a completely randomized design with one factor at four levels. Physical and chemical analyses characterized the nanoparticles. Treatment T3 (2MD,1GA) showed the best performance, with 78.27 % phenolic retention and 51.79 % yield. The obtained nanoparticles exhibited an average diameter of 54.46 nm, homogeneous distribution, and predominantly spherical morphology. FTIR spectra indicated typical bands of the wall materials and phenolic compounds, without evidence of undesirable interactions, while XRD revealed diffuse peaks characteristic of amorphous structures. It is concluded that the combination of MD and GA results in the effective encapsulation of polyphenols, showing potential applications in food systems. However, further studies on the in vitro release profile and storage stability are still necessary.

Referência:

SOUZA, Eduardo França Ferreira de; TUNUSSI, Ariane Simões; MOTA, Denivaldo Ribeiro; FEITOSA, Valker Araujo; COSTA, Joyce Maria Gomes da. Encapsulation of Syrah red wine polyphenols by nano spray dryer. Powder Technology, v.470, 1221988, 8p., 2026.

Acesso ao artigo no site do Periódico:

https://www.sciencedirect.com/science/article/abs/pii/S003259102501383X?via%3Dihub