{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T18:38:01Z","timestamp":1788547081693,"version":"build-2803163510"},"reference-count":66,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2019,10,9]],"date-time":"2019-10-09T00:00:00Z","timestamp":1570579200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002848","name":"Comisi\u00f3n Nacional de Investigaci\u00f3n Cient\u00edfica y Tecnol\u00f3gica","doi-asserted-by":"publisher","award":["Fondecyt Regular 1170624"],"award-info":[{"award-number":["Fondecyt Regular 1170624"]}],"id":[{"id":"10.13039\/501100002848","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Programa de Financiamiento Basal para Centros Cient\u00ed\ufb01cos y Tecnol\u00f3gicos de Excelencia","award":["Project FB0807"],"award-info":[{"award-number":["Project FB0807"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The a\u00e7a\u00ed fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of a\u00e7a\u00ed fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic a\u00e7a\u00ed extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the resulting particles presented cavities with an average size of 924 nm. Structural characterization by Fourier transform infrared spectroscopy revealed certain chemical interaction between the active compounds and zein. Encapsulation efficiency was approximately 70%. Results demonstrated the effectiveness of the encapsulated extract on protecting polyphenolic content after high-temperature treatments, such as sterilization (121 \u00b0C) and baking (180 \u00b0C). Bioaccesibility studies also indicated an increase of polyphenols presence after in vitro digestion stages of encapsulated a\u00e7a\u00ed fruit extract in contrast with the unprotected extract.<\/jats:p>","DOI":"10.3390\/antiox8100464","type":"journal-article","created":{"date-parts":[[2019,10,9]],"date-time":"2019-10-09T03:14:33Z","timestamp":1570590873000},"page":"464","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":54,"title":["Enhancing Thermal Stability and Bioaccesibility of A\u00e7a\u00ed Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0067-9765","authenticated-orcid":false,"given":"Carol","family":"L\u00f3pez de Dicastillo","sequence":"first","affiliation":[{"name":"Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Uma\u00f1a 050, 9170201 Santiago, Chile"},{"name":"Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170124 Santiago, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Constanza","family":"Pi\u00f1a","sequence":"additional","affiliation":[{"name":"Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Uma\u00f1a 050, 9170201 Santiago, Chile"},{"name":"Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170124 Santiago, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luan","family":"Garrido","sequence":"additional","affiliation":[{"name":"Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Uma\u00f1a 050, 9170201 Santiago, Chile"},{"name":"Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170124 Santiago, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla","family":"Arancibia","sequence":"additional","affiliation":[{"name":"Food Properties Research Group, Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Uma\u00f1a 050, 9170201 Santiago, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Jos\u00e9","family":"Galotto","sequence":"additional","affiliation":[{"name":"Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Obispo Uma\u00f1a 050, 9170201 Santiago, Chile"},{"name":"Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170124 Santiago, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,10,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"357","DOI":"10.3233\/JAD-132741","article-title":"Nutraceuticals: A novel concept in prevention and treatment of alzheimer\u2019s disease and related disorders","volume":"42","author":"Delgado","year":"2014","journal-title":"J. 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