Microencapsulation of carotenoids from peach palm byproducts (Bactris gasipaes Kunth): physicochemical characterization, bioactives, volatile profile, stability evaluation and application in margarine

Abstract

This study aimed to microencapsulate carotenoids extracted from peach palm (Bactris gasipaes Kunth) peels for potential application as natural dyes in the food industry, addressing the increasing demand for functional foods and natural alternatives. Carotenoid extraction was carried out through enzymatic treatment with pectinase (Aspergillus niger), and the extracted compounds were subsequently microencapsulated by spray drying using gum arabic and maltodextrin as carrier materials. The physicochemical analyses showed that the moisture content, solubility, spherical morphology and microparticles size (9.17 µm for GA 1:1, 8.30 µm for GA 1:3, and 13.92 µm for MD-GA 1:1) were influenced by the concentration of the encapsulating agents. The combination of gum arabic and maltodextrin (MD-GA 1:1) exhibited the highest encapsulation efficiency (72.50%), enhanced thermal stability and superior carotenoid retention (1701.74 µg g−1), ensuring good antioxidant activity. Stability was optimized under refrigerated conditions (4 ± 2 °C) and in the absence of light, which effectively minimized the oxidative degradation of carotenoids in the microparticles. When incorporated into margarine, the microparticles conferred a stable yellow coloration, exhibiting only a slight variation in brightness over 30 days, thereby demonstrating their viability for application in food products.