Journal
CURRENT NUTRITION & FOOD SCIENCE
Volume 15, Issue 6, Pages 557-564Publisher
BENTHAM SCIENCE PUBL LTD
DOI: 10.2174/1573401314666180509144542
Keywords
Antioxidant; exotic fruit; lyophilization; maltodextrin; spray dryer; xanthan gum
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [113/2015, 44406]
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Background: Caja-manga is an exotic fruit, source of compounds that have antioxidant activity, such as pro-vitamin A and carotenoids. Objective: Thus, the objective of the present study was to develop an efficient microencapsulation process for caja-manga pulp by different types of encapsulating agents (maltodextrin and xanthan gum), ratio pulp/carrier agents (1:2 or 1:5), and the drying technology (lyophilization and spray dryer). Methods: Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule morphology were performed. Results:The caja-manga and its microcapsulas can be considered source of phenolic compounds, carotenoides and antioxidants. The morphology showed differences between the both drying methods, with encapsulation efficiency greater than 70% in 1:2 (w/w) ratio, and efficiencies around 40% with 1:5 (w/w) pulp and carrier agent. Conclusion: The use of maltodextrin and xanthan gum showed to be viable in the spray dryer and lyophilization drying processes.
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