SINGLE OR MULTILAYER MICROPARTICLES FOR PHENOLIC RELEASE IN SIMULATED DIGESTION?

summary:

Introduction: Araçá-boi is an Amazonian fruit rich in phenolic compounds with antioxidant and anti-inflammatory effects. However, its chemical instability requires technological strategies to ensure functionality after ingestion. goal: To evaluate the performance of a phenolic release system with sequential microparticles containing araçá-boi extract and a functional matrix of cará-roxo/gum arabic. methodology: Simple microparticles were produced by spray drying (SD) and multilayer microparticles by subsequent lipid encapsulation (SDC). The samples were characterized for morphology (SEM), structure (NMR, FTIR, XRD), thermal stability, encapsulation efficiency and simulated digestion. findings: The SDC system promoted greater protection of phenolic compounds in gastric medium, while intestinal release was favored by thermal and enzymatic disintegration mechanisms. The SD process provided high immediate release and higher antioxidant activity, especially for rutin and chlorogenic acid. The release profile has demonstrated potential for application in functional foods with intestinal bioactive delivery. discussion: The purple cará-plant matrix demonstrated potential as a functional encapsulant, acting synergistically with lipids in the formation of structured systems. The microparticles showed thermal and structural stability, which are fundamental for their application in food formulations