Background: Cajá-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 cajá-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).
Method: Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule
morphology were performed.
Results: The cajá-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