Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity

Oxidative stress is associated with the pathogenesis of several chronic diseases. Cocoa a food rich in polyphenols, high antioxidant properties, and an important its fight. However, most polyphenols have low solubility, which impairs their biological action. Therefore, encapsulation through spray drying technique can significantly improve these parameters by generating protective layer using proteins polysaccharides. objective this work was to elaborate cocoa-based product encapsulated maltodextrin (CM) or goat milk whey (CW) evaluate total phenolic compounds capacity, as well particle size product. Cocoa-based products were DE20 B-290 mini dryer (Büchi Labortechnik, Flawil, Switzerland) 1:1 weight ratio. Subsequently, capacity analyzed 2,2'-azino-bis (3-ethylbenzoatiazoline-6-sulfonic acid) (ABTS) method phenol reagent Folin-Ciocalteu spectrophotometry, particle. The CW obtained higher yield (33.11%) when compared CM (24.03%) dryer. Most particles (90%) present CS had 21.92 21.12 µM, respectively. content (CM: 536 ± 8.0 vs. CW: 818 77.0 mg GAE/100g dw, p = 0.05). No significant difference observed between samples 545 26.0 478 18.0 µmol TE/100g 0.114). results showed that although has compounds, both same capacity.