VALORIZATION OF ECUADORIAN MANGO PEEL (Mangifera indica L.) AS A POTENTIAL SOURCE OF BIOACTIVE COMPOUNDS, TO OBTAIN AN ENCAPSULATED EXTRACT WITH FUNCTIONAL PROPERTIES BY SPRAY …

Abstract:

Peels are the most important by-product of mango processing and may become a source of environmental pollution. Peel bioactive compounds are of significant importance because of their functional values. Nevertheless, they migth be affected by sunlight, oxygen, temperature and others. Therefore, it is necessary to look for some stabilization techniques. Encapsulation approach is widely used as one food processing alternatives since it helps to improve the solubility and stability of bioactive compounds as carotenoids. This research aimed to study the encapsulation process of mango (Mangifera indica L.) peel extracts by atomization to develop a functional ingbkp_redient with antioxidant properties. For this purpose, mango peels of different varieties were first characterized (composition, bioactive compound contents and antioxidant activity), then the extraction of phenolic compounds from mango peels with various solvents (50% methanol, 50% ethanol and 70% acetone in aqueous media) and ultrasound-assisted extraction (UAE) were evaluated. Carotenoid extracts from mango peels were also obtained by UAE and these extracts were encapsulated by spray drying, using different blends of maltodextrin (MD) and gum arabic (GA) as wall materials and different inlet air drying temperatures (IT) with the addition of fructooligosaccharides (FOS) and inulin, to evaluate the effect on encapsulation efficiency (EE) and characterize the resulting microcapsules. Stability measurements of the encapsulated carotenoids was carried out at different storage temperatures to determine the thermal degradation kinetics and define an estimated shelf-life of the …

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