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Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion

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Abstract

This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.

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Data Availability

All data analyzed and generated in the study is presented in the article, any additional data or information can be made available on request to the authors.

Abbreviations

PCOs:

Paprika and cinnamon oleoresins

MD:

Maltodextrin

WPI:

Whey protein isolate

D4,3:

Mean droplet diameter

FEAs:

Free fatty acids

M:

Micelle portion

FM:

Filtered micelle portion

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Acknowledgements

The authors gratefully acknowledge CNPq for providing a PhD scholarship (Mariana Costa Ferraz 140054/2019-7), productivity grants (Miriam Dupas Hubinger CNPq #306461/2017-0, Rosiane Lopes Cunha CNPq #307094/2021-9), and financial support (#428644/2018-0). Authors thanks FAPESP for a postdoctoral fellowship (Guilherme de Figueiredo Furtado 2017/08130-1) and financial support (2018/20466-8, 2019/27354-3, and 2021/06863-7).

Funding

Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq 140054/2019-7 (Mariana Costa Ferraz), #306461/2017-0, #428644/2018-0 (Miriam Dupas Hubinger), and #307094/2021-9 (Rosiane Lopes Cunha). Fundação de Amparo à Pesquisa do Estado de São Paulo - FAPESP 2017/08130-1 (Guilherme de Figueiredo Furtado), 2018/20466-8, 2019/27354-3, and 2021/06863-7 Miriam Dupas Hubinger).

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Authors and Affiliations

  1. Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil

    Mariana Costa Ferraz, Fernando Divino Oliveira Júnior, Lívia Alves Barroso, Guilherme de Figueiredo Furtado, Rosiane Lopes Cunha & Miriam Dupas Hubinger

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  1. Mariana Costa Ferraz
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  2. Fernando Divino Oliveira Júnior
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  3. Lívia Alves Barroso
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Contributions

Mariana Costa Ferraz: Conceptualization, Formal analysis, Methodology, Validation, Visualization, Writing - original draft, Writing - review & editing. Fernando Divino Oliveira Júnior and Lívia Alves Barroso: Validation, Visualization, Writing - review & editing. Guilherme de Figueiredo Furtado: Validation, Visualization, Writing - review & editing. Rosiane Lopes Cunha and Miriam Dupas Hubinger: Supervision, Writing - review & editing, Project administration, Funding acquisition.

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Correspondence to Mariana Costa Ferraz.

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Ferraz, M.C., Júnior, F.D.O., Barroso, L.A. et al. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. Plant Foods Hum Nutr 78, 676–682 (2023). https://doi.org/10.1007/s11130-023-01104-3

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