Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients

Andreia Ribeiro; Gabriela Ruphuy; José Carlos Lopes; Madalena Maria Dias; Lillian Barros; Filomena Barreiro; Isabel C F R Ferreira

doi:10.1016/j.foodchem.2015.05.061

Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients

Food Chem. 2015 Dec 1:188:612-8. doi: 10.1016/j.foodchem.2015.05.061. Epub 2015 May 14.

Authors

Andreia Ribeiro¹, Gabriela Ruphuy², José Carlos Lopes³, Madalena Maria Dias³, Lillian Barros⁴, Filomena Barreiro⁵, Isabel C F R Ferreira⁶

Affiliations

¹ Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1134, 5301-857 Bragança, Portugal.
² Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1134, 5301-857 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE) - Associate Laboratory LSRE/LCM, Faculty of Engineering, University of Porto, Porto, Portugal.
³ Laboratory of Separation and Reaction Engineering (LSRE) - Associate Laboratory LSRE/LCM, Faculty of Engineering, University of Porto, Porto, Portugal.
⁴ Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1172, 5301-855 Bragança, Portugal.
⁵ Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1134, 5301-857 Bragança, Portugal. Electronic address: barreiro@ipb.pt.
⁶ Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.

PMID: 26041238
DOI: 10.1016/j.foodchem.2015.05.061

Abstract

In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L.: Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both, showing synergistic effects (Sl:Ca, 1:1), were microencapsulated by spray-drying using maltodextrin as the encapsulating material. The incorporation of free extracts resulted in products with a higher initial antioxidant activity (t0) but declining after 7 days (t7), which was associated with their degradation. However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at the initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed.

Keywords: Antioxidant activity; Cottage cheese; Microencapsulation; Mushroom extracts; Synergistic effects.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Agaricales / chemistry*
Antioxidants
Drug Compounding / methods*
Functional Food / analysis*
Plant Extracts / chemistry*

Substances

Antioxidants
Plant Extracts