Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

Abstract

The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.

Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion

“…No significant difference (p < 0.05) was observed. These results agreed with other studies [7,9] and the moisture content of the powders obtained is typical for spray dried products. Studies have reported that values between 1 and 6% are desirable to preserve the stability of microcapsules during their storage [28].…”

“…No significant difference (p < 0.05) was observed. These results agreed with other studies [7,9]. Several authors have reported that a w values below 0.6 indicate stability of a food product because of the low amount of free water available for biochemical reactions [29].…”

“…Therefore, their use would also reduce the waste generated and their environmental impact. As a source of bioactive compounds, food agricultural waste has been widely used; for example, rice by-products [3] grape pomace [4], pomegranate husk [5], pomegranate peel [6], Rambutan peel [7], cactus pear peel [8], plum peel [9].…”

Microencapsulation of fruit juices: Techniques, properties, application of fruit powder

“…A commonly used one is maltodextrin. Aguilera‐Chávez et al (2022) studied fluid bed coating encapsulation of Mexican plum powder and showed better retention of bioactive compounds. Microcapsules of fluid bed coating encapsulation higher retention efficiency of phenolic compounds than the spray drying process of encapsulation.…”

Preparation of Mangosteen Peel Extract Microcapsules by Fluidized Bed Spray-Drying for Tableting: Improving the Solubility and Antioxidant Stability

“…Many factors affect the quality of microcapsules, including the preparation technique and the type of coating material [ 17 ]. Fluidized bed microencapsulation is the prevalent approach and offers several advantages, including low cost, minimal dust pollution, high uniformity, high encapsulation efficiency, and excellent stability [ 18 , 19 ]. The polymer utilized further enhances the quality and stability of the microencapsulation; hence, choosing the proper base polymer should be performed [ 17 , 20 ].…”