Background: Compounds with biological activities had been reported in the jackfruit. These compounds are susceptible to structural changes such as isomerization and/or loss of bonds due to environmental factors. Then, the encapsulation for protecting is a necessary process. Objective: In this study, encapsulation of high-value biological compounds (HVBC) was performed using high degree of polymerization agave fructans (HDPAF) and whey protein (WP) as encapsulating materials to preserve the biological properties of the HVBC. Methods: The extract was characterized by HPLC-MS in order to show the presence of compounds with preventive or therapeutic effects on chronic degenerative diseases such as cancer. The micrographs by scanning electron microscopy (SEM), thermal analysis (TGA and DSC), photostabilization and antiproliferation of M12.C3.F6 cell line of capsules were evaluated. Results: The micrographs of the nanocapsules obtained by scanning electron microscopy (SEM) showed spherical capsules with sizes between 700 and 800 nm. No cracks, dents or deformations were observed. The thermogravimetric analysis (TGA) evidenced the decomposition of the unencapsulated extract ranging from 154 to 221 °C. On the other hand, the fructan-whey protein mixture demonstrated that nanocapsules have a thermoprotective effect because the decomposition temperature of the encapsulated extract increased 32.1 °C. Differential scanning calorimetry (DSC) exhibited similar values of the glass transition temperature (Tg) between the capsules with and without extract; which indicates that the polymeric material does not interact with the extract compounds. The photoprotection study revealed that nanocapsules materials protect the jackfruit extract compounds from the UV radiation. Finally, the cell viability on the proliferation of M12.C3.F6 cell line was not affected by powder nanocapsules without jackfruit extract, indicating that capsules are not toxic for these cells. However, microcapsules with jackfruit extract (50 µg/ml) were able to inhibit significantly the proliferation cells. Conclusion: The encapsulation process provides thermoprotection and photostability, and the antiproliferative activity of HVBC from jackfruit extract was preserved.

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The native agave fructans as carrier agent can be an alternative to improve quality properties of chayote powder, since in this form have some technological applications such as sweeteners and stabilizers. The objective of this study was to diminish the added maltodextrin and evaluate the effect of fructans concentration as carrier agent on the quality properties of chayote powder. The effect of the two stabilizing additives for chayote juice was studied through calorimetry, FT-IR spectroscopy and some physicochemical properties. The samples were prepared with 5, 7 and 10% maltodextrin concentration, added with 0, 2 and 4% fructans. The spray drying process was carried out with inlet temperature of 110, 115 and 120 °C. The treatments with added fructans showed lower moisture content than treatments with maltodextrin only. The powder stability was observed in the sorption isotherms, which presented a higher degree of hysteresis during storage where fructans were added. The addition of fructans significantly increased the glass transition temperature (Tg) of the powder. The FT-IR showed the ability of agave fructans to water retention. The micrographs revealed spherical particles in a range from 16 to 105 μm. The evaluation of physicochemical properties confirmed the addition of fructans confers stability to chayote powder.

This study aimed to microencapsulate the sea grape ethanolic extract by the spray drying process, characterizing the obtained powder, and evaluating its antimutagenicity activity. Microparticles showed a mean size of 6.28 μm and a spherical shape with a smooth surface. The powder had a low moisture content (4.02 � 0.92 %) and water activity (0.27 � 0.01), and high solubility (76 � 3.60 %). Moreover, hygroscopicity (14.75 � 2.63 g/100 g of powder) and bulk density (0.63 � 0.03 g/cm 3 ) values suggested that this powder can be easily handled at a pilot or industrial scale. In addition, microencapsulation protected the extract against oxidation by ultraviolet light, improved its thermal stability, and its antimutagenicity activity was similar to fresh sea grape extract. In conclusion, the microencapsulation with maltodextrin by spray drying technique is an alternative to protect bioactive compounds from sea grapes against environmental conditions, maintaining their antimutagenic activity.

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Jackfruit latex is a residue from the agricultural production of this fruit, which does not have an application in the food or pharmaceutical industry. The objectives of the study were to (1) extract the polyisoprenes from jackfruit latex using the surfactant sodium lauryl sulfate, and (2) characterize their physicochemical and techno-functional properties. The chemical composition, foaming and emulsifying capacity, and thermal behavior. According to the proximal chemical analysis of the extracts, the major content were lipophilic compounds (89%), including polyisoprenes. Regarding the emulsifying properties, the concentrates extracts showed intermediate values for the emulsifying activity index (32-59 m 2 /g) and stability times from 15 to 95 min. The thermal analysis showed endothermic events (50-65 C) associated with the melting of the concentrate, as well as exothermic events related to the crystallization of the polyisoprenes. The FTIR spectra indicates the presence of the polyisoprenes in the extracts, the stretching of the C═C bonds in 1704 at 1712 cm À1 are characteristic of cis-1,4 polyisoprene bonds, and at 980 cm À1 the C H bending. The physicochemical and techno-functional properties of polyisoprene extracts indicate that they could be used in emulsions or electrohydrodynamic encapsulation processes.