ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2018
Blueberry Residue Encapsulation by Ionotropic Gelation.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications.Foods (Basel, Switzerland) · 2025Review
- Novel Approaches in the Valorization of Agricultural Wastes and Their Applications.Journal of agricultural and food chemistry · 2022Review
- Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls.Plant foods for human nutrition (Dordrecht, Netherlands) · 2022Article
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Authors and funding
5 authors.
Funding
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Abstract
In the processing of fruits such as blueberry (Vaccinium sp), that has high levels of phenolic acid, the food industry produces tons of organic waste that causes harm to the environment. Encapsulation is a technique used to take advantage of these wastes. Several methods are used to encapsulate substances, among them ionotropic gelation proves to be a simple, precise, efficient and economical method for obtaining particles with encapsulated bioactives. In this manner, the aim of this study was to test sodium alginate as wall material to encapsulate blueberry residue by ionotropic gelation. The microbeads were characterized by scanning electron microscopy (SEM), x-ray diffraction (XRD), total phenolic compounds, antioxidant capacity and in vitro dissolution. The results showed that the microbeads had surface invagination; retention of 67.01% of the phenolic compounds after encapsulation and 68.2%, phenolic release 120 min after in vitro dissolution. The results suggest that the tested matrix was suitable for encapsulation. The produced microbeads are promising for applications in food products, once the phenolic compounds present in the blueberry residues were maintained after encapsulation.
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