NFS Journal (Jun 2024)

Physicochemical and functional properties of microcapsules of papaya seed extract (Carica papaya L.) obtained by spray drying

  • Greta Hinostroza-Quiñonez,
  • Liz Alcántara-Mucha,
  • Clara Espinoza-Silva,
  • Miguel Quispe-Solano,
  • Nancy Saavedra-Mallma

Journal volume & issue
Vol. 35
p. 100164

Abstract

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Papaya seeds (Carica papaya L.) are usually discarded, yet they contain significant amounts of bio-components such as polyphenols, which are beneficial in the food and pharmaceutical industries. In this research, microcapsules from papaya seed extract were obtained through spray drying; the influence of the inlet temperature to the sprayer (130 °C, 140 °C, and 150 °C) and the concentration of the encapsulating agent, chitosan (0.5% and 1%), on their functional properties (polyphenols, antioxidant capacity) and physicochemical properties (moisture content, bulk density, hygroscopicity, solubility, and yield) was evaluated. The extraction of polyphenols was performed by ultrasound-assisted extraction using 50% ethanol; this extract was then concentrated under vacuum and microencapsulated. The most effective treatment was at an inlet temperature of 150 °C and a chitosan concentration of 0.5%, resulting in microcapsules with a high content of polyphenols and antioxidant capacity (97.6 Gallic Acid Equivalent – GAE/100 g dry sample and 413 mg Trolox Equivalent – TE/100 g dry sample, respectively). Under these conditions, 92.1% of the maximum antioxidant capacity was preserved in the microcapsules obtained from the papaya seed extract. The physicochemical properties were influenced by the studied factors: inlet temperature to the dryer and chitosan encapsulant concentration. These micro-encapsulated products could be a suitable alternative for applications as natural food additives with potential antioxidant activity, warranting further research.

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