Antioxidants, physical and chemical features of Eugenia punicifolia encapsulated with xanthan gum

Abstract

Eugenia punicifolia is a common plant in the Brazilian cerrado vegetation and popularly used for the treatment of diseases, having several phenolic compounds responsible for its bioactivities, such as anti-inflammatory, antiulcerogenic and antinoceptive effects, and has even been target for scientific publishing of our research group. However, these compounds are sensitive to factors such as temperature and light. In craving to increase the range of applications that E. punicifolia could provide, this study aims to evaluate the antioxidant activity of the hydroethanolic extracts of Eugenia punicifolia microencapsulated by freeze-drying with xanthan gums mesh 80 and 200, provided by Cotia Foods company, and compare those results with the pure hydroethanolic extract of Eugenia punicifolia. Samples will be evaluated on the content of phenolic and flavonoids compounds, antioxidant capacity, and encapsulation efficiency. In addition, the morphology of the microcapsules will be analyzed by scanning electron microscopy.