Microcapsules of Cajá-manga (Spondias Dulcis Parkinson): Influence of Different Types of Encapsulating Agents and Drying Technology

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Author(s): Suelen Siqueira Dos Santos*, Leticia Misturini Rodrigues, Vicelma Luiz Cardoso, Miria Hespanhol Miranda Reis, Grasiele Scaramal Madrona.

Journal Name: Current Nutrition & Food Science

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Abstract:

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 drying processes.

Keywords: exotic fruit, antioxidant, maltodextrin, xanthan gum, spray dryer, lyophilization.

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401314666180509144542
Price: $95