Preparation and characterization of microparticles loaded with seed oil of Caatinga passion fruit obtained by spray drying

• Main Authors: Jocilane Pereira de Oliveira, Lívia Alves Barroso, Ana Júlio, Rita Caparica, Maria Josiane Macedo, Fabiane Neves Silva, Michelle Guimarães Horta, José Fábio Soares, Tânia Santos de Almeida, Álvaro Júnior, Guilherme Carneiro, Pedro Fonte, Joyce Maria Gomes da Costa
• Format: Article
• Language: English
• Published: ALIES - Associação Lusófona para o Desenvolvimento da Investigação e do Ensino das Ciências da Saúde 2019-06-01
• Series: Journal Biomedical and Biopharmaceutical Research (BBR)
• Subjects: microparticle; spray-drying; passion fruit; caatinga; seed oil
• Online Access: http://www.alies.pt/BBR%20Editions/Vol-16-1-2019/art11.pdf
• ISSN: 2182-2360; 2182-2379

The aim of this work was the development and characterization of microparticles of seed oil from the passion fruit of the Caatinga (Passiflora cincinnata). Microencapsulation is a good strategy for preservation of oils as it protects bioactive components from deteriorating factors and limits the loss of volatile substances. The drying method used was a spray dryer, using modified starch, arabic gum, and maltodextrin as the encapsulating materials. The microparticles were characterized with respect to the moisture content, water activity (Aw), physicochemical properties, and morphology. The samples showed an Aw of approximately 0.10 and moisture of 1.03 %, which are relatively common in powders produced by spray drying. The microparticles had spherical shape with diameter of approximately 23.1 ± 0.05 μm, both of which were influenced by the process parameters. The microparticles showed the particle spread, calculated as span, was 1.56 ± 0.03, which is typical of the type of atomizer used (double-fluid). The particles loaded with seed oil from the passion fruit of the Caatinga were successfully produced by spray drying and the characterization showed low values of Aw, moisture content, diameter, spherical shape, and the value of span showed a homogeneous particle size distribution. The results are promising and suitable for future applications that contribute to development of food and cosmetics products.