Microcapsules of Cajá-manga (Spondias dulcis Parkinson): Influence of Different Types of Encapsulating Agents and Drying Technology

Background: Cajá-manga is an exotic fruit, source of compounds that have antioxidant activity, such as pro-vitamin A and carotenoids. Objective: Thus, the objective of the present study was to develop an efficient microencapsulation process for cajá-manga pulp by different types of encapsulating agents (maltodextrin and xanthan gum), ratio pulp/carrier agents (1:2 or 1:5), and the drying technology (lyophilization and spray dryer). Methods: Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule morphology were performed. Results: The cajá-manga and its microcapsulas can be considered source of phenolic compounds, carotenoides and antioxidants. The morphology showed differences between the both drying methods, with encapsulation efficiency greater than 70% in 1:2 (w/w) ratio, and efficiencies around 40% with 1:5 (w/w) pulp and carrier agent. Conclusion: The use of maltodextrin and xanthan gum showed to be viable in the spray dryer and lyophilization drying processes.