Microencapsulation of Annona crassiflora extract using maltodextrin: Material design and evaluation of antioxidant, antiglycation, and antiaging properties in vitro and in silico

Abstract

Annona crassiflora, a native Brazilian Cerrado fruit tree, is rich in bioactive compounds, particularly phenolic compounds and flavonoids, known for their antioxidant capabilities. The research addresses the limitations of seasonal fruit production by exploring the bioactive potential of leaves, aiming for sustainable harvesting practices. In view of this, the study aimed to investigate the antioxidant, antiglycation, and antiaging properties of A. crassiflora leaf extract (AcHE), exploring its potential for microencapsulation using maltodextrin. The methodology included the preparation of a hydroethanolic extract (AcHE) from A. crassiflora leaves, phytochemical analysis to determine total polyphenol, flavonoid, and tannin content using spectrophotometric techniques and GC-MS analysis. Antioxidant activity was assessed through DPPH radical scavenging, ferric ion reducing power (FRAP), inhibition of lipid peroxidation (TBARS assay), nitric oxide radical scavenging activity, and oxidative hemolysis tests. Antiglycation activity was evaluated by quantifying free amino groups using the OPA method in a glycation reaction mixture of bovine serum albumin (BSA) and ribose. The study showed the efficacy of AcHE in preventing oxidative stress, glycation, and premature aging, which are linked to chronic diseases. It also demonstrated the optimization of the microencapsulation process with maltodextrin, showing enhanced stability, bioavailability, and efficacy of the bioactive compounds present in A. crassiflora leaves for potential applications in the food, pharmaceutical, and cosmetic industries.

Keywords: Annonaceae; Free radical; Glycation; Maltodextrin; Microcapsules.

Graphical abstract

Fig. 1

Inhibitory effects of A. crassiflora hydroetanolic extract (AcHE) on the hemolysis of human erythrocytes induced by AAPH. Treatments were evaluated after 3, 4, 5 and 6 h of incubation and values are expressed as mean ± standard error. Equal letters within the same period indicate no significant differences among samples by Tukey test (p ≤ 0.05).

Fig. 2

Antiglycation activity of Aminoguanidine (AMG), A. crassiflora hidroetanolic extract (AcHE) at different concentrations (100, 250 and 500 µg mL⁻¹) on bovine serum albumin (BSA) exposed to ribose in the evaluation of free amino groups (A) and inhibition of advanced glycation end-products (AGEs) formation (B). Values followed by equal letters do not show significant difference by Tukey test (p ≤ 0.05).

Fig. 3

Antiglycation activity evaluated by Relative electrophoretic mobility (REM), where: 1 = BSA; 2 = BSA + Ribose; 3 = BSA + Ribose + Aminoguanidine (AMG); 4 = BSA + Ribose + A. crassiflora hydroetanolic extract (AcHE) (100 µg mL⁻¹), 5 = BSA + Ribose + AcHE (250 µg mL⁻¹) and BSA + Ribose + AcHE (500 µg mL⁻¹).

Fig. 4

The inhibitory effects of A. crassiflora hydroetanolic extract (AcHE) at concentrations of 100, 250, and 500 µg mL⁻¹, along with the positive control (PC), on collagenase (A), elastase (B), and tyrosinase (C).

Fig. 5

3D and 2D visualization of interactions between ligand and enzymes. A: Catechine and Collagenase; B: Catechine and Elastase; C: Catechine and Tyrosinase. 3D molecular targets are presented in hydrophobic surface visualization and 2D analyses show the main atom interactions between Catechine and enzymes.

Fig. 6

Response surfaces of the total encapsulated phenolic compounds (TPC) of A. crassiflora leaves encapsulated by spray-drying as a function of (a) EA: ratio of encapsulating agents and T: temperature (b) FFR: feed flow rate and T: temperature (c) FFR: feed flow rate and EA: ratio of encapsulating agent.

Fig. 7

Response surfaces of the efficiency of microencapsulation (ME) of A. crassiflora leaves by spray-drying as a function of (a) T: temperature and EA:ratio of encapsulating agents; (b) FFR: feed flow rate and EA: ratio of encapsulating agents; and (c) FFR: feed flow rate and T: temperature.