Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion

The use of food agricultural wastes as a source of bioactive compounds is an alternative to reduce their environmental impact and generate the possibility of producing value-added products as functional foods. This study aimed to extract and microencapsulate the bioactive compounds from the red banana peel (Musa acuminata Colla AAA Red) by spray drying and to evaluate the bioaccessibility of the bioactive compounds by in vitro digestion. The microencapsulation of bioactive compounds was carried out using two wall materials gum arabic (GA) and soy protein isolate (SPI). Microencapsulation using GA and SPI proved to be an effective technique to protect the phenolic compounds, flavonoids and antioxidant capacity of banana peel extract under in vitro digestion conditions. The extract without the encapsulation process suffered a significant (p <= 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Although microcapsules with SPI held the bioactive compounds for longer in the matrix, no significant difference (p <= 0.05) in bioactive compounds retention after in vitro digestion was observed between the microcapsules with GA or SPI. These results indicate that the microcapsules obtained may be used in the food industry as potential ingredients for developing functional foods to promote health benefits.

Automated summary

The study focused on extracting and microencapsulating bioactive compounds from red banana peel, and evaluating their bioaccessibility through in vitro digestion. The results showed that microencapsulation using gum arabic and soy protein isolate effectively protected the phenolic compounds, flavonoids, and antioxidant capacity of the banana peel extract during digestion.