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. 2023 May 24;9(6):e16611.
doi: 10.1016/j.heliyon.2023.e16611. eCollection 2023 Jun.

Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

Ana Caroline Budin  1 , Leonardo Vinícius Takano  2 , Izabela D Alvim  3 , Sílvia C S R de Moura  4
Affiliations

Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

Ana Caroline Budin et al. Heliyon. .

Abstract

Studies show that yerba mate (Ilex paraguariensis) has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying. The extract was evaluated for color stability, total phenolic compounds, and antioxidant activity for nine weeks and at three temperatures (5, 15, and 25 °C). From the extract, a double emulsion (W/O/W), generation of microparticles (ionic gelation by dripping), and fluidized bed drying were conducted. The extract had 32912.55 mg GAE/100 g of phenolic compounds and 2379.49 μmol TE/g of antioxidant activity. The main compound observed was chlorogenic acid (5-CQA) with 0.35 ± 0.01 g/100 mL. In the stability study, the temperature was observed to influence in phenolic compounds reduction, as well as in total color difference of the extract. Double emulsion has shown to be stable and appropriate for use. The values of microparticles total phenolic compounds and antioxidant activity were 423.18 ± 8.60 mg GAE/100 g and 21.17 ± 0.24 μmol TE/g, respectively. After drying, the moisture of microparticles was reduced from 79.2% to 19%. The extract had high total phenolic compound content and high antioxidant activity. Storage at the lowest temperature (5 °C) assured better preservation of extract total phenolic compounds. The dried microparticles showed content of total phenolic compounds and antioxidant activity with potential for commercialization and future application in food matrices.

Keywords: Encapsulation; Fluidized bed drying; Ionic gelation; Stability of bioactives; Yerba mate.

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Conflict of interest statement

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Silvia Cristina Sobottka Rolim de Moura reports financial support was provided by State of Sao Paulo Research Foundation - FAPESP, Brazil (Grant 2019/19647-0). Silvia Cristina Sobottka Rolim de Moura reports a relationship with 10.13039/501100005393Institute of Food Technology - ITAL, Brazil that includes: non-financial support.

Figures

Fig. 1
Fig. 1
Instrumental color results of hydroalcoholic extract of yerba mate (Ilex paraguariensis) with pH changes. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)
Fig. 2
Fig. 2
Charts showing total color difference (ΔE) (A), total phenolic compounds (B), and antioxidant activity (C) of yerba mate over time. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)
Fig. 3
Fig. 3
Microstructure of yerba mate extract particles produced by ionic gelation, viewed at stereoscope with magnification of 40× (A), and at an optical microscope with magnification of 100× (B).
Fig. 4
Fig. 4
Wet (A) yerba mate extract microparticles and after drying (B).
See this image and copyright information in PMC

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