Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies

The aim of this study was to encapsulate blackberry juice through complex coacervation, using carrageenan, tragacanth, and xanthan associated with pea protein as wall materials, in addition to characterizing the particles and evaluating the profile of release in vitro after its application in diet chewable candies with blended pulp of blackberry, butiá and red pitanga. The following analyses were performed: phenolic compounds, turbidimetry, encapsulation efficiency, antioxidant activity, morphology (SEM), functional groups (FTIR), thermal behavior (DSC), and in vitro digestion. The complex coacervation between pea protein/carrageenan, pea protein/tragacanth, and pea protein/xanthan particles occurred at pH 3.09, 4.61, and 3.45 respectively, in a ratio of 1:2 (w/w). Higher values of encapsulation efficiency and antioxidant activity were observed for pea protein/carrageenan and pea protein/tragacanth. DSC and FTIR analyses confirmed the encapsulation. The application of pea protein/tragacanth particles in the production of candies proved to be efficient for providing the highest percentages of phenolic compound release in the intestinal phase.