Stability of encapsulated phenolic compound extract from jaboticaba (Myrciaria jaboticaba (Vell.) Berg) peel using different types of prebiotics

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg) is a typical Brazilian fruit, source of phenolic compounds mainly found in the peel. The low stability of these compounds leads researchers to use new encapsulation techniques to improve and expand their applicability in the food industry and pharmaceutical. The objective of the present study was to evaluate the stability of jaboticaba peel extract obtained by high-intensity ultrasound-assisted extraction (EJPE) with ultrapure water + ethanol encapsulated with different types of prebiotics through the production of encapsulating matrices. Encapsulation matrices were made with water, EJPE, and four different type of prebiotics: pectin, pectin + FOS, pectin + inulin DP10 and pectin + inulin DP23. The matrices were kept in the dark oven at 30 °C and were evaluated according to antioxidant capacity (relative ORAC) and color (ΔE) in the beginning and once a week for four weeks. For ORAC, the sample pectin + inulin DP23 did not show statistical differences through the weeks and presented the best retention of antioxidant capacity. The matrices prepared without the extract did not show statistical differences, did not causing interference in the result. For color, all the matrices showed a ΔE increase, which indicates a loss of compounds like anthocyanins. The results indicate that sample pectin + inulin DP23 proved to be the best to conserve the EJPE, and this kind of material could be useful to protect the compounds present in the extract.