Extraction and Microencapsulation of Phytochemical Compounds from Mango Peel (Mangifera indica L.) var. “Kent” and Assessment of Bioaccessibility through In Vitro Digestion

Abstract

The peel from mango (Mangifera indica L.) var. “Kent” is a good source of bioactive compounds (BC). BC are sensitive to oxygen, temperature, humidity, light, and gastrointestinal digestion, which change their biological function and health benefits. This study was aimed at the extraction of the bioactive compounds present in the peel from mango var. “Kent” and their microencapsulation using spray drying (SD) and spout-fluid bed drying (SFB). The bioaccessibility of BC was also evaluated. Two consecutive extractions of 90 min at 30 °C and 80% v/v ethanol were used. The microcapsules produced via SD and SFB presented high retention and encapsulation percentages of the bioactive compounds; nevertheless, SFB showed better protection during in vitro gastrointestinal digestion. The non-encapsulated extract showed a decrease (p ≤ 0.05) of BC at the end of in vitro gastrointestinal digestion. The results show that these microcapsules might be used in the food industry as an ingredient to produce functional foods and, thereby, to obtain the health benefits that the bioactive compounds provide.