Encapsulation of Flavonoids: A Strategy for Enhanced Efficacy
Dr. Pastore will highlight the topic about Encapsulation of Flavonoids : A Strategy for Enhanced Efficacy during our 18th World Congress on Polyphenols Applications 2025, to be held in Malta on 2-3 October.
Summary
Phenolic compounds (PC) represent a potential tool for preventing the onset and/or progression of diabetes and its associated comorbidities, as they promote redox homeostasis, block and interrupt ROS/RNS generation. These mechanisms reduce inflammation, improve insulin secretion and sensitivity, attenuate postprandial glycemic responses and fasting hyperglycemia, and promote the integrity of pancreatic β-cells by reducing the production of pro-inflammatory and pro-oxidative mediators. However, PC can be affected by external physicochemical factors (oxygen, light, heat, humidity), and they exhibit restricted bioavailability, primarily due to low stability and solubility in gastrointestinal environments. Therefore, encapsulation has been considered a viable option to improve the technological and nutritional properties of PCs. Araçá-boi (Eugenia stipitata McVaugh - Myrtaceae) and cará-roxo (Dioscorea trifida) are plants found in the Amazon biome and recognized sources of PC. Encapsulation of PC from these plants can provide a variety of benefits encompassing technological, industrial, economic, nutritional, and social aspects, even when they could be consumed in their natural form. Thus, the aim of this thesis was to design encapsulation systems using different techniques, namely spray drying (SD) and the combination of spray drying-chilling (SDC), focusing on producing and characterizing phenolic-rich particles (PRP) to improve stability, controlled release, as well as bioaccessibility and antioxidant capacity. For this purpose, in SD particles, the araçá-boi extract (ABE) was encapsulated using cará-roxo flour (CRF) and arabic gum (GA) as wall materials. The influence of different combinations of ABE (x1) and CRF (x2) on encapsulation efficiency, technological properties, and antioxidant activity was verified through a central composite rotational design (CCRD, 22), resulting in 11 treatments (T1-T11).
About Professor Glaucia Maria Pastore
Professor Glaucia Maria Pastore works at the Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Brazil. She earned her Ph.D. in Food Biochemistry from UNICAMP, completed postdoctoral research at Ohio State University, and received specialized training in Enzyme Technology in Japan. She has published over 100 research papers, authored numerous book chapters, and supervised more than 50 Master’s and Doctoral theses.
She has held key academic leadership roles, including Dean of the Faculty of Food Engineering and Vice-President for Research at UNICAMP. Internationally recognized, she is a Fellow of the International Academy of Food Science and Technology (IAFoST) and chaired the 16th IUFoST World Congress in 2012. She also served as President of the Brazilian Society of Food Science and Technology (SBCTA) and of the Latin American and Caribbean Association of Food Science and Technology (ALACCTA).
Her main research interests include food biochemistry, polyphenols, prebiotics, biotechnology applications, and the prevention of chronic diseases.
