Microencapsulation of micronized tart cherry puree: Characterization and physicochemical assessment

Abstract

Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health, muscle recovery, sleep quality, inflammation, and arthritis, to name a few. However, maximizing the bioavailability of these bioactive food components is often a challenge in the food and beverage industry. The aim of this research was to investigate the spray drying process for microencapsulation to increase the stability of compounds and improve their release properties, thereby resulting in enhanced bioavailability. In our study, we investigated the effects of micronization methods and microencapsulation using wall material combinations on the physical attributes, morphology, and chemical properties of spray-dried tart cherry microcapsules. Micronized and non-micronized purée was spray-dried utilizing different ratios of maltodextrin (MD) and gum arabic (GA) as wall materials. The microcapsules were evaluated for process yield, color, hygroscopicity, particle surface shape using Scanning Electron Microscopy (SEM), anthocyanin encapsulation efficiency, antioxidants and phenolics. The results demonstrated that the total phenolics, flavonoid content, and antioxidant activity increased for all wall material conditions with a reduction in particle size. The findings suggest that high-pressure homogenization (HPH) and the combination of MD and GA in an equal ratio (MD: GA 15%:15%) can effectively improve the extractability of phenolics and antioxidants. This study underscores the potential of spray-dried fruit juice powders and contributes to filling the current knowledge gap regarding the microencapsulation of tart cherries, particularly in the context of micronized fruit purées.