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Optimization of Spray-Drying Conditions of Microencapsulated Habanero Pepper (Capsicum chinense Jacq.) Extracts and Physicochemical Characterization of the Microcapsules

Kevin Alejandro Avilés-Betanzos,J. Cauich‐Rodríguez,M. Ramírez‐Sucre,I. Rodríguez-Buenfil

Published 2023 in Processes

ABSTRACT

The Habanero pepper (Capsicum chinense Jacq.) is recognized worldwide for its unique organoleptic characteristics, as well as for its capsaicin content; however, other bioactive compounds, such as phenolic compounds with bioactive properties (mainly antioxidant capacity), have been extracted (ultrasound) and identified in this fruit. Moreover, the extracts obtained by ultrasound present a high sensitivity to environmental conditions, making spray drying a viable option to avoid the degradation of bioactive compounds while maintaining their properties after microencapsulation. Response surface methodology (RSM) has been used to optimize spray-drying conditions such as the inlet temperature (IT) and maltodextrin:extract (M:E) ratio. Thus, the objective of this work was to establish the optimal spray-drying conditions (IT and M:E) of a Habanero pepper extract with a final characterization of the spray-dried product. Results showed that the optimal spray-drying conditions included an IT = 148 °C with an M:E = 0.8:1 w/w, where the antioxidant capacity (38.84 ± 0.22% inhibition), total polyphenol content (6.64 ± 0.08 mg Gallic acid equivalent/100 g powder), and several individual polyphenols, such as Protocatechuic acid (26.97 mg/100 g powder), Coumaric acid (2.68 mg/100 g powder), Rutin (18.01 mg/100 g powder), Diosmetin (1.74 mg/100 g powder), and Naringenin (0.98 mg/100 g powder), were evaluated. The microcapsules showed a spherical shape with concavities and moisture less than 5%, and the inclusion of bioactive compounds was confirmed using UPLC and FTIR. The final dried product has the potential to be used as an ingredient for functional food development.

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