Microencapsulation of Phenolic Compounds from Waste Mango Seed Kernel Extract by Spray Drying Technology

Alden A. Cabajar, Kramer Joseph A. Lim, Mahaleel Karl V. Migallos, Camila Flor Y. Lobarbio and Evelyn B. Taboada

Microencapsulation of Phenolic Compounds from Waste Mango Seed Kernel Extract by Spray Drying Technology

2019

Alden A. Cabajar, Kramer Joseph A. Lim, Mahaleel Karl V. Migallos, Camila Flor Y. Lobarbio and Evelyn B. Taboada

Mango seed kernel, a byproduct of the mango processing industry, is known to be a rich source of phenolic compounds. Phenolic compounds are bioactive in nature and highly valuable due to a number of potential health and therapeutic benefits making it a good component in functional food formulations and for the nutraceutical industry. Through spray drying, the bioactive fraction from an industrial waste mango seed kernel extract was recovered through encapsulation using maltodextrin (MD), gum Arabic (GA), and starch (ST) as encapsulating agents. The encapsulating agent type used alongside inlet drying air temperature was varied and observed to have an influence on encapsulation yield and on the powder qualities measured such as total phenolic content, antioxidant activity, moisture content, bulk density and water solubility index. Among the encapsulating agents used, MD was found to be the most desirable encapsulating material with regards to the desirable properties of spray-dried powders in terms of functionality and applicability.

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