Highly Stable Microparticles of Cashew Apple (Anacardium occidentale L.) Juice with Maltodextrin and Chemically Modified Starch

Abstract

The cashew apple (Anacardium occidentale L.) is rich in antioxidants such as ascorbic acid, carotenoids, and phenolic compounds, in addition to the macronutrients. In recent years, there has been a growing demand of “easy to prepare” fruit products for the general population. This work aimed to evaluate the microencapsulation of cashew apple juice by spray drying using different ratios of encapsulating matrices and different concentrations of total solids. The formed microparticles were evaluated by the retention of ascorbic acid, total phenolics, moisture, yield, solubility, and particle size and morphology. Three samples formulated with 15% total solids and three encapsulating matrices (40:60% of maltodextrin: starch octenylsuccinate, 100% of maltodextrin, and 100% starch octenylsuccinate) were selected for the stability study. All microparticles were 100% soluble, and the best results were obtained using the microparticles with the highest total solids ratios (15%). When using a single encapsulant, starch octenyl succinate was superior to maltodextrin in terms of ascorbic acid and total phenolics retention, moisture, yield, solubility, and particle size. The microparticles with 40:60% of maltodextrin: octenylsuccinate and 15% total solid showed the highest ascorbic acid and total phenolics retention as well as good physical properties and better performance when compared to other encapsulating matrix compositions. The microencapsulated cashew apple juice using such a formulation can be used in the food industry to produce functional and special-purpose foods to promote human health.