Antioxidants are essential components for the food and cosmetics industries because they inhibit the oxidation of lipid-rich foods such as mayonnaise, margarine, moisturizing cream, and others. These antioxidants, like TBHQ (tert-butylhydroquinone), are currently banned in several countries, yet are still used in others, including Brazil.
Researchers at the University of Sao Paulo (USP) in Brazil have examined phenolic compounds from Acerola cherry (Malpighia emarginata) and extracted antioxidant microparticles as effective as TBHQ from the unripe (green) fruit. Their studies, which are supported by FAPESP, focus on developing a novel industrial process.
The presence of antioxidant compounds in various natural sources has been shown, but further research is needed in order to develop substances of interest and with substantial potential applications on an industrial scale, according to Thais. Maria Ferreira de Souza Vieira, a professor in the Department of Agroindustry, Nutrition, and Food at the University of Sao Paulos de Queiroz College of Agriculture (ESALQ-USP)
The researchers performed representative samples (5 kg-10 kg of acerola) and only water or ethanol as a solution, avoiding petroleum products because to their toxicity. They decided to develop a high degree of productivity by retrieving from the raw material as much of the interest compounds as possible while simultaneously reduced energy expenditure and input costs.
Previously, friends of our group were experimenting with acerola, and in previous experiments, they compared green and ripe fruit, indicating that unripe acerola is less beneficial to visually impaired individuals. Bianca Ferraz Teixeira, the first author of the article and a masters student at the University of Pennsylvania, said: ''You should use unripe fruit instead of ripe ones.''
PROCESS AND TESTS
Samples from a large producer in the state of Junqueiropolis, Sao Paulo, were removed, and lyophilized, before being characterized and homogenized. An extract from the water was centrifuged and filtered.
Microparticles were obtained in this manner, according to Teixeira. It allowed us to transform the acerola extract into a powder that can be stored, marketed, and used efficiently without oxidizing. It might also be used as a substitute for TBHQ, which is also used in powder form, but does not spoil the substance, and does not affect color, flavor, or odor.
The researchers prepared an emulsion from oil, water, and emulsifier that was similar to that found in many types of foods, including mayonnaise, salad dressing, and cosmetics, and separated the samples into three groups, one with TBHQ, another with acerola microparticles, and a control with no additives.
The proportion of synthetic antioxidants and various different amounts of microencapsulated acerola powder were added. Teixeira said the latter was quite effective in the same proportion.
According to Vieira, the oil-in-water emulsion assay is ideal to explore possible applications and discover the most effective proportion of acerola powder. Natural antioxidants are already commercially available, but it is no use having an encapsulated natural product that must be applied in large quantities in order to be effective, because the cost is often unaffordably high. Nor should an antioxidant alter the appearance, color, or odor of the end-product, according to the professor. We had tasters analyze
COMPOUNDS
acerola is not considered a phenolic compound but a powerful antioxidant. Fortunately, our testing on TBHQ proved to be effective, yet this synthetic antioxidant isn''t effective at all. In France, Japan, and the United States, this synthetic antioxidant is hardly used at all.