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Aiming the simplification of the production of chitosan nanoparticles as an encapsulating material, the primary approach of this study was to investigate the extraction of active compounds from acerola-pulp by-products directly in chitosan solution by using tip sonication. The results have shown that chitosan solution can be used as a good solvent, mainly for total phenolic compounds (TPC) extraction (1792.7 mg/100 g of dry by-product). The extract was submitted to ionic gelation process using, as counter-ion, the sodium tripolyphosphate to form loaded nanoparticles with TPC. The suspension was applied as protective coatings on the guavas. The nanoengineered coatings provided an effective barrier that delayed the maturation and maintained the green pigmentation for longer periods along with good firmness. To the best of our knowledge, this was the first study that uses chitosan solution as extraction solvent of TPC from food byproducts in order to facilitate the encapsulation process., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioactive compounds from vegetal matrixes. In our study, PLE parameters (temperature, number of cycles, and rinse volume) have been studied to produce grape pomace extracts with high bioactive content using an experimental design. The experimental data obtained were adjusted to linear and quadratic models. The first-order model was better in predicting anthocyanins contents (TA, R2 = 0.94), whereas the second-order model was predictive for total phenolic compounds (TPC, R2 = 0.96). The main process parameter for the recovery of bioactive compounds was temperature, and the results showed opposing behaviors concerning TPC and TA, as it is difficult to optimize conditions for both. The extract containing the higher concentration of TPC (97.4 ± 1.1 mg GAE/g, d.b.) was encapsulated by spray-drying using maltodextrin as wall material. Particles presented with a spherical shape (~7.73 ± 0.95 μm) with a recovery yield of 79%. The results demonstrated that extraction followed by encapsulation of grape pomace extract is a good strategy to simplify future applications, whether for food, cosmetics or pharmaceutical fields. [ABSTRACT FROM AUTHOR]

Co-encapsulation addresses the protection of multiple compounds from harmful conditions. However, the release of entrapped bioactive compounds and probiotics in the gut is required to achieve their health benefits. This study focused on the co-encapsulation of probiotics and guaraná extracts by complex coacervation using gelatin and gum Arabic, evaluating the release of encapsulated probiotics and bioactive compounds during in vitro digestion. The antioxidant activity of guaraná extracts and their stimulatory effect on probiotic populations were also investigated. Guaraná seed extract (GSE) showed more significant antioxidant activity. Concerning the influence of guaraná extracts on the growth of probiotics, guaraná peel extract (GPE) prolonged their growth. The release of encapsulated phenolic compounds from GSE was higher in simulated gastric fluid (SGF), reaching at least 80% of accumulative release after 2 h. In contrast, the maximum release of encapsulated carotenoids from GPE was around 90% in simulated intestinal fluid (SIF). Furthermore, the co-encapsulation of probiotics and guaraná extracts improved the final number of cells found in SIF, which was around 7 log CFU/mL. Therefore, co-encapsulation by complex coacervation is efficient for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination. [Display omitted] • Guaraná seed extract (GSE) exhibited more significant antioxidant activity. • Guaraná peel extract (GPE) showed a potential prebiotic activity. • Co-encapsulation enhanced the release of probiotics during in vitro digestion. • Co-encapsulated phenolics from GSE were mainly released in simulated gastric fluid. • Simulated intestinal fluid was decisive to release entrapped carotenoids from GPE. [ABSTRACT FROM AUTHOR]

• Natural pigments were produced encapsulating grape pomaces extracts into yeasts. • Waste S. cerevisiae is a low-cost option to replace other carrier materials. • Pigments presented properties that enable their application as food ingredients. • Phenolic compounds were entrapped inside yeast cells, which acted as a biocapsule. • Encapsulated compounds presented higher bioaccessibility compared to free compounds. This research approaches the utilization of brewery waste yeast Saccharomyces cerevisiae as a vehicle for the encapsulation and protection of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this research was to enrich the biomass of yeast to investigate its potential as a novel vehicle for further application as pigment or functional ingredient. The obtained powders presented characteristics appropriated for storage, such as low water activity (<0.289), hygroscopicity (<13.71 g/100 g) and moisture (<7.10%) and particle sizes lower than the sensory perceptible (<11.45 µm). This work proved that yeasts were loaded after spray-drying, thus, they might be considered as biocapsules. Furthermore, the bioaccessibility of encapsulated phenolic compounds from Bordeaux and Cabernet Sauvignon extracts was 34.96% and 14.25% higher compared to their respective free extracts, proving that yeasts are not only biocapsules of easy application, but also a biological material capable of protecting and delivering the compounds during gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

[Display omitted] • Carrot by-products were used to extract bioactive compounds using green technology. • Bioactives were encapsulated in liposomes, chitosomes and TPP-chitosomes. • TPP-chitosomes had lower tendency of agglomeration after 18 days of preparation. • TPP-chitosomes were the most effective to protect carotenoid-rich extract. The objectives of this study were to extract bioactive compounds from carrot by-products and evaluate their chemical stability after encapsulation in liposomes (L) coated either with chitosan (Ch) or using sodium tripolyphosphate for chitosan complexation (TPP-Ch). The main compounds quantified in this study were carotenoids and total phenolic compounds, which reached encapsulation efficiencies higher than 75%. The TPP-Ch charged with carrot extract showed greater particle size (90.5 nm) and zeta potential (+22 mV) than vesicles without coating (68.0 nm and −2 mV, respectively), indicating that liposomes were successfully coated with chitosan. Regarding results of the carotenoid's encapsulated stability, TPP-Ch particles were more efficient preventing their degradation in all the experimental conditions studied (40 and 70 °C). It is significant that loaded TPP-Ch particles demonstrated similar results for the stability of carotenoid-rich extracts in ethanol, which would therefore be suitable for application in food industry or any aqueous matrices. [ABSTRACT FROM AUTHOR]