MICROENCAPSULATION OF PULP OF MANGIFERA INDICA L. BY SPRAY DRYING AND ANTIOXIDANT ACTIVITY
Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.
Methodology: The fruits were collected in the municipality of Turbana - BolÃvar (10Âº 16 '22 "N 75Âº 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH â€¢ and ABTS â€¢ +.
Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH â€¢ and ABTS â€¢ assay were found to be 110.54 Â± 1.5 Î¼g / mL and 65.33 Â± 1.0 Î¼g / mL respectively. The total phenol content was 73.11 Â± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.
Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.
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