Abstract
A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.
Highlights
Pineapple is a tropical fruit widely consumed in many countries due to its exotic aroma and pleasant flavor, in addition to its health-promoting properties
Particles obtained without extract are white colored while the ones with encapsulated pineapple peel extract present a yellow color, independent of the wall material used
The results show that the loaded microparticles retained most of the Antioxidant Activity (AOA) of the extract before encapsulation
Summary
Pineapple is a tropical fruit widely consumed in many countries due to its exotic aroma and pleasant flavor, in addition to its health-promoting properties. A high amount of byproducts (e.g., peel and core) are generated, which become industrial residues that need to be readily separated from the production line as they are prone to microbial growth. These rejected residues constitute a source of additional costs associated with their disposal. They are still rich in natural valuable compounds, namely vitamin C, enzymes, fiber, minerals, and phenolic compounds, which have the potential to be used for functional food ingredients [1,2,3,4]. Pineapple peel extracts have been studied, for example, to delay lipid oxidation in food products due to their antioxidant potential [1]
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