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<p>The valorization of agro-industrial residues as sources of functional ingredients remains challenging due to the low stability and bioaccessibility of phenolic compounds. This study investigated the effect of acid type (HCl, H<sub>2</sub>SO<sub>4</sub>, CH<sub>3</sub>COOH, and C<sub>6</sub>H<sub>8</sub>O<sub>7</sub>) used in ultrasound-assisted chemical hydrolysis on the physical, morphostructural, thermal properties, and the bioaccessibility of polyphenols extracted from jabuticaba peel. The resulting extracts were spray-dried (110 °C). The microparticles showed low moisture content (4.43–7.05%) and low water activity (aw &lt; 0.32), indicating favorable stability. Microscopy revealed predominantly spherical particles with mean diameters ranging from 15.93 to 18.63 µm and an amorphous structure (2θ ≈ 19°). Thermal properties indicated greater stability for microparticles obtained from the hydrochloric acid extract (JP-HCL), with a peak temperature of 67.39 °C (<i>p</i> &lt; 0.05) and phenolic compound retention above 83% after exposure to 135 °C. <i>In vitro</i> simulated digestion showed that JP-HCL released up to 8,826.95 mg GAE/kg of polyphenols in the gastric phase, exhibiting the highest bioaccessibility (32.87%). In contrast, microparticles obtained from the sulfuric acid extract (JP-SUL) showed lower thermal retention (38.52%) at 135 °C and bioaccessibility (28.43%). These findings demonstrate that the type of acid used in extraction critically affects microencapsulation efficiency, thermal protection, and polyphenol release, providing a practical strategy for producing stable, functional powders from agro-industrial residues for food and nutraceutical applications.</p> Graphical abstract <p></p>

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Dry particles obtained from jabuticaba peel extracts: impact of acid type in ultrasound-assisted chemical hydrolysis on morphostructural properties, thermal stability, and in vitro digestibility

  • 期刊论文

  • 发表日期：

    2025年11月21日

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  • Maria Tereza Sarmento da Fonseca,
  • Julianna Gomes da Silva Figueira,
  • Anna Emanuelle Soares Tomé,
  • Larissa da Silva Santos Pinheiro,
  • Ana Júlia de Brito Araújo Carvalho,
  • Newton Carlos Santos,
  • Josivanda Palmeira Gomes,
  • Ana Paula Trindade Rocha

摘要

The valorization of agro-industrial residues as sources of functional ingredients remains challenging due to the low stability and bioaccessibility of phenolic compounds. This study investigated the effect of acid type (HCl, H2SO4, CH3COOH, and C6H8O7) used in ultrasound-assisted chemical hydrolysis on the physical, morphostructural, thermal properties, and the bioaccessibility of polyphenols extracted from jabuticaba peel. The resulting extracts were spray-dried (110 °C). The microparticles showed low moisture content (4.43–7.05%) and low water activity (aw < 0.32), indicating favorable stability. Microscopy revealed predominantly spherical particles with mean diameters ranging from 15.93 to 18.63 µm and an amorphous structure (2θ ≈ 19°). Thermal properties indicated greater stability for microparticles obtained from the hydrochloric acid extract (JP-HCL), with a peak temperature of 67.39 °C (p < 0.05) and phenolic compound retention above 83% after exposure to 135 °C. In vitro simulated digestion showed that JP-HCL released up to 8,826.95 mg GAE/kg of polyphenols in the gastric phase, exhibiting the highest bioaccessibility (32.87%). In contrast, microparticles obtained from the sulfuric acid extract (JP-SUL) showed lower thermal retention (38.52%) at 135 °C and bioaccessibility (28.43%). These findings demonstrate that the type of acid used in extraction critically affects microencapsulation efficiency, thermal protection, and polyphenol release, providing a practical strategy for producing stable, functional powders from agro-industrial residues for food and nutraceutical applications.

Graphical abstract