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

• Published in: Processes Vol. 11; no. 4; p. 1238
• Main Authors: Avilés-Betanzos, Kevin Alejandro, Cauich-Rodríguez, Juan Valerio, Ramírez-Sucre, Manuel Octavio, Rodríguez-Buenfil, Ingrid Mayanin
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.04.2023
• Subjects: Aluminum; Antioxidants; Bioactive compounds; Biological activity; Capsaicin; Capsicum chinense; Coumaric acid; Dextrins; Drying; Environmental conditions; Fruits; Functional foods; Functional foods & nutraceuticals; Gallic acid; Inlet temperature; Maltodextrin; Metabolites; Microcapsules; Microencapsulation; Moisture effects; Naringenin; Optimization; Optimization techniques; Organoleptic properties; Phenolic compounds; Phenols; Polyphenols; Powder; Protocatechuic acid; Response surface methodology; Rutin; Spray drying; Ultrasound; Mexico
• ISSN: 2227-9717; 2227-9717
• DOI: 10.3390/pr11041238

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.