02037naa a2200337 a 450000100080000000500110000800800410001902200140006002400560007410000230013024501640015326000090031730000110032652010130033765300160135065300150136665300210138165300190140270000190142170000170144070000250145770000180148270000180150070000220151870000240154070000250156470000250158970000250161470000190163977300410165821642552024-06-11       2024    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2024.1385792DOI1 aOLIVEIRA, W. Q. de  aMultilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitatabStability and bioavailability.h[electronic resource]  c2024  a1 - 12  aABSTRACT A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and dryingchilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p &lt 0.05) than SDC due to the formation of PCs from CRF (cara-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ~47 ◦C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g− 1. .  aAraçá-boi  aCará-roxo  aCo-encapsulation  aSpray chilling1 aNUMA, I. A. N.1 aALVIM, I. D.1 aAZEREDO, H. M. C. de1 aSANTOS, L. B.1 aBORSOI, F. T.1 aARAÚJO, F. F. de1 aSAWAIA, A. C. H. F.1 aNASCIMENTO, G. C. do1 aCLERICI, M. T. P. S.1 aSACRAMENTO, C. K. do1 aPASTORE, G. M.  tFood Chemistrygv.443, 138579, 2024.