Microencapsulation of carotenoids from tucumã (Astrocaryum aculeatum) peel by :spray drying: Physicochemical properties, antioxidant activity and application in yogurt

Microencapsulation emerges as a promising alternative to enhance carotenoid stability. The interest in using natural dyes in food products goes beyond the color they impart to food, which, although considered a striking attribute that influences consumer preference, is surpassed by the health benefits they can provide. The aim of this research was to microencapsulate carotenoids extracted from tucumã peels using the spray drying method, employing different coating materials. Characterization included evaluations of moisture content, water activity, carotenoid content, yield, solubility, efficiency, total phenolic compound content, and antioxidant activity. For further analysis, the capsules were examined using mid-infrared spectroscopy (MIR), thermogravimetric analysis (TGA), and field emission scanning electron microscopy (FEG-SEM). Encapsulation efficiency values were above 80 %. The capsules exhibited rounded external surfaces of varying sizes, accompanied by low moisture content (0.47–1.15 %) and reduced water activity (0.13–0.16). In addition, high concentrations of bioactive antioxidant compounds were identified (between 58.45 % and 62.71 % protection by the β-carotene/linoleic acid combination). This study presents the dye extracted from tucumã peel as a viable alternative for the production of natural dye for food application. [Display omitted] •Microencapsulation preserved phenolic compounds and antioxidant activity.•Spray drying to be a suitable technology for encapsulating carotenoids.•The coloring of the yogurt remained stable for 30 days.