Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity

The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations. Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina