Coproduto de Ilex paraguariensis: extração de ácidos clorogênicos, encapsulamento, estabilidade e aplicação em bolos

Abstract

When harvesting Ilex paraguariensis, agricultural residues are generated (thick stalks discarded during harvest pruning), which are currently deposited in the soil. The external part of this residue (here called Ilex paraguariensis co-product - IPC) has a high concentration of chlorogenic acids, but it is not yet commercially exploited. We show that it is possible to optimize the extraction of chlorogenic acids (17 min (-0.46), 82 °C (1.47) and 0.58 g of Ilex paraguariensis coproduct (-0.09),) from IPC and encapsulate the same, using the anti-solvent precipitation technique (zein (1.36 g) dripped (18.14mL/h) onto water under stirring (4 rpm)) and spraydrying

(10.1 feed flow rate (mL/h); 118.1 inlet temperature (°C); 86.8 amount of extract added to the carrier polymer (v/v)), obtaining encapsulated extracts with high encapsulation efficiency and better thermal resistance when compared to the free extract. To this end, three complete 2³ multivariate plans were used to find the optimal extraction and encapsulation conditions. The extracts had a concentration of 10.16 g chlorogenic acids per 100 g of IPC and low toxicity in in vivo models of Galleria mellonella. They were encapsulated by anti-solvent precipitation with 94% encapsulation efficiency and thermal stability up to 357.5 °C. Using the spray-drying technique, encapsulates were obtained with 75.2% encapsulation efficiency and thermal stability up to 338.1°C. The loading efficiency was higher using the spraydrying technique, while the time to obtain the encapsulates was shorter. Therefore,

the

encapsulates obtained by spray-drying were chosen for application in baked products. When the capsules were applied to baked products, 94% of the chlorogenic acids were preserved. The extraction and encapsulation methods are simple and easy to scale up to an industrial scale. Considering the amount of chlorogenic acids extracted from IPC and the thermal resistance of the capsules at baking temperatures, the results of the present study show high feasibility for incorporating the IPC extract into foods and improving the functional quality of the diet.