Encapsulamiento de antioxidantes de morete

Abstract

Abstract: In this study, the antioxidants of the morete fruit were successfully encapsulated using maltodextrin via spray drying. This began with an ultrasonic extraction at 45 °C for 30 minutes at a 50:50 water-ethanol ratio. The resulting extract was then encapsulated by spray drying at 120, 150, and 180 °C, with feed flow rates of 10% and 20%, using maltodextrin as the encapsulating material. The encapsulated product was characterized by 24.07 ± 2.07 mg GAE/g in total phenols, and 193.58 ± 12.51 mg GAE/g in total phenols. 242.96 ± 7.75 and 213.43 ± 7.54 μmol ET/g for ABTS, DPPH, and FRAP, respectively. The highest recovery yield was obtained at 180 °C and 10% flow rate with 64.37. Analysis of the moisture content showed that the sample with the highest moisture content was obtained at 120 °C with 10% and 20% flow rates, and the sample with the lowest moisture content varied between 150 °C and 180 °C, depending on the feed flow rate. A similar pattern was observed with water activity. Statistical analysis determined that the optimal encapsulation conditions were achieved at 180 °C with 10% and 20% feed flow rates. This sample was analyzed using FTIR, confirming the presence of both the encapsulating material and the antioxidant compounds.