Randia monantha extract encapsulated with faba bean (Vicia faba) protein: in vitro antifungal activity and physicochemical characterization
DOI:
https://doi.org/10.29059/cienciauat.v19i2.1933Keywords:
vegetable protein, spray drying, encapsulation, inhibitory capacityAbstract
Vegetable proteins have been used in various studies as wall material in the encapsulation of high biological value compounds, due to their good accessibility and the easy release of the active substance. Haba (Vicia faba) is a legume with a high protein content that can be used as an encapsulating material. Randia monantha contains compounds with antifungal activity, therefore their extraction and encapsulation represent an alternative for use in the postharvest control of phytopathogenic fungi. The objective of the present work was to encapsulate by spray drying an ethanolic extract of R. monantha using faba bean protein as a wall material for the control of Colletotrichum gloeosporioides. The extract was obtained through ultrasound-assisted ethanolic extraction and was encapsulated by spray drying with different concentrations of faba bean protein (15 %, 20 %, 25 %, and 30 %). Subsequently, the antifungal activity of the encapsulated extract was evaluated, and the thermal and physicochemical characterization of the capsules was performed. The 30 % protein-encapsulated extract showed the highest inhibition of spore germination (65.4 %) and mycelial growth of C. gloeosporioides (55.23 %) and stability to temperature and UV radiation. The capsules registered high encapsulation efficiency and solubility, with low water activity and hygroscopicity, desirable characteristics for a powder product. Faba bean protein, as an encapsulating material, proved to be a promising alternative for use in the control of C. gloeosporioides since it preserved the antifungal capacity of the R. monantha extract, presented photoprotective and thermoprotective properties and the capsules achieved the physicochemical parameters of a powder product.
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