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Abstract The aim of the study was to evaluate the biocompounds content and physical characteristics of açaí pulp dried by different methods in order to determine the most suitable drying method. The açaí pulp with a high content of lipids (53.31 g/100 g) was dried using spouted bed, freeze dryer and spray dryer. The samples were evaluated for anthocyanins, carotenoids and moisture content, and also for color and microstructure parameters. All samples showed moisture content less than 5 g/100 g. Powders obtained by freeze dryer and spouted bed showed lower color difference than fresh pulp. Microstructure analysis exhibited particles with irregular surfaces and diameters less than 100 μm. The açaí pulp dried by freeze drying presented the best results under the conditions and methods evaluated, once it resulted in a product with higher contents of anthocyanins (5.87 ± 0.53 mg/g of dry matter) and carotenoids (38.28 ± 0.69 μg/g of dry matter), as well as lower moisture content (2.65 ± 0.11 g/100 g). Furthermore, no lipid oxidation occurred in the freeze-drying pulp. Therefore, we concluded that açaí pulp can be dried and still preserve high concentration of biocompounds, and also physical properties, being suitable to be applied in healthy foods. Highlights • Açaí pulp (53% lipid) was dried by spouted bed, freeze dryer and spray dryer. • All drying methods resulted in anthocyanin and carotenoid retention. • Powders exhibited microstructure with diameters less than 100 μm. • Freeze dried was selected as the most suitable drying method. • No lipid oxidation occurred in açaí pulp after freeze-drying. [ABSTRACT FROM AUTHOR]

Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. Current analysis evaluates the antioxidant and antibacterial activity and determines the phenolic compounds and carotenoids content in 24 honey samples from the state of Rio Grande do Sul, Brazil. Total content of phenolic compounds (from 11.37 to 54.01mgGAE∙100 g −1 ), flavonoids (from 2.97 to 10.46 mgQE∙100 g −1 ), phenolic acids (from 0 to 65.47mgCAE∙100 g −1 ) and carotenoids (from 0.56 to 6.19 mg β-carotene∙Kg −1 ) were found, and the antioxidant activities measured by ABTS (between 8.24 and 111.48 mgtrolox∙100 g −1 ) and by DPPH (between 2.48 and 17.21 mgQEA∙100 g −1 ) differed significantly. All samples showed antibacterial activity, where the H5 and H23 showed the best results (MIC: 10 mg mL −1 ) against the four pathogenic bacteria tested. A significant and positive correlations between the carotenoids and phenolic compounds content was found; likewise, between antioxidant activity (ABTS) and carotenoids content and between color and flavonoids content. [ABSTRACT FROM AUTHOR]

Previous studies have reported antioxidant and antimicrobial activity of guabiroba extract (GE), which is associated to its polyphenolic and carotenoid contents. Encapsulation using polymeric materials could improve GE application, bioavailability, and stability in foods and pharmaceuticals. Poly ( dl -lactide-co-glycolide) (PLGA) nanoparticles with entrapped GE were synthesized using the emulsion-evaporation method with different lactide to glycolide (50:50 and 65:35) ratios to determine the dependency of polymer composition on nanoparticles antioxidant and antimicrobial activities. Controlled release experiments showed an initial burst followed by a slower release rate of carotenoids inside PLGA matrix. Both nanoparticles showed Listeria innocua growth inhibition within the concentration range tested (<1200 μg/mL), that was not observed by the free extract. Lower GE concentrations were required to reduce reactive oxygen species once it was nanoencapsulated; however, equivalent or higher concentrations for free radical scavenging were required. GE-loaded PLGA 50:50 presented the best results for antimicrobial and antioxidant delivery applications. These nanoparticles could be used with other extracts containing carotenoids and other functional lipids as delivery systems for enhanced biological activity. [ABSTRACT FROM AUTHOR]

Abstract: Microencapsulated phenolic extracts of blackberry (PE) were obtained by lyophilization in matrixes of β-cyclodextrin (β-CDS), chitosan (C), xanthan (X) and hydrogel (H). The encapsulation was confirmed by Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA); their antioxidant activity, controlled release of phenolics and efficiency of encapsulation were determined. However, coated chitosan and xanthan only showed the characteristic shape. In fact, encapsulation efficiency depended on the phenolic compound and the encapsulated coating used; gallic acid and epicatechin were predominantly in microcapsules coated with β-cyclodextrin and xanthan. The highest antioxidant activity in microcapsules coated with β-cyclodextrin (84.43 ± 3.5%) and xanthan (90.75 ± 0.09%) was related to the equitable presence of encapsulated phenolic compounds. The controlled release of phenolic extract capsules was influenced by coating, solvent and pH. [Copyright &y& Elsevier]

The present study aimed to identify and compare the content of tocopherols, ascorbic acid and carotenoids in yellow passion fruit grown under different cultivation systems. The passion fruits were obtained from two systems: an organic system and a conventional system. Samples from both systems were obtained in 2008. The tocopherols, carotenoids, and ascorbic acid analysis were carried out using high-performance liquid chromatography. The results showed that the passion fruit grown under the organic cultivation approach contained a higher content of tocopherols than those cultivated using conventional methods (0.061 and 0.052 mg of tocopherols.100 g −1 of fresh fruit, respectively). The major component in the samples produced by both systems was γ-tocopherols, which were found at a concentration of 0.045 mg·100 g −1 in the organic fruits and 0.042 mg·100 g −1 in the conventional fruits. The amount of total ascorbic acid was 2.3 × 10 2 and 1.9 × 10 2 mg·100 g −1 in the samples from the organic and conventional systems respectively. The quantification of individual carotenoids in both the organic and conventional passion fruit was 13.99 mg·100 g −1 and 25.10 mg·100 g −1 respectively. The conventional passion fruit contained double the content of the carotenoids present in the organic fruits. β-Criptoxanthin was the main carotenoid found in both fruits. [ABSTRACT FROM AUTHOR]