Effect of microencapsulation (maltodextrin-chinchayote starch) on the antioxidant capacity of the Capulín (Prunus serotina)

Abstract

Capulín fruit (FC) contains bioactive compounds, mainly phenolic, which are valued by food and pharmaceutical industry for their antioxidant activity. However, environmental conditions causes polyphenolic compounds degradation and loss for low stability. Spray-drying as a microencapsulation method turned out to be a viable alternative for protection of polyphenols extracted from FC; evaluating 8 mixtures of maltodextrin (MD) and chinchayote starch (AC) as encapsulants (1-10% concentration), T8 treatment (10-0% MD-AC) resulted in a powder with low water activity and it obtained the best performance and solubility results (89.13 and 75.43%, respectively), in addition, treatment had good results in phenolic content (109.75 mg GAE/mL) and antioxidant activity (51.89 mg AAE/mL). Therefore, the Project proposes the modification of the solubility of the AC to re-evaluate it as an encapsulant agent.