Stability of Bioactive Compounds of Microencapsulated Mango and Passion Fruit Mixed Pulp

Figures & data

Table 1. Statistical design of drying in spray dryer

Essay	Air temperature (°C)	Agent concentration (%)
1	180	30
2	160	30
3	180	10
4	160	10
5	170	20
6	170	20
7	170	20

Table 2. Results of statistical design of drying mango and passion fruit mixed pulp in spray dryer

Essay	Input temperature (°C)	Agent concentration (%)	Encapsulation efficiency (%)	Carotenoid content (µg/100 g)
1	180	30	58	2500.09 (±325.73)
2	160	30	59	2484.43 (±234.64)
3	180	10	73	6216.87 (±4.34)
4	160	10	72	6116.34 (±306.59)
5	170	20	55	3132.18 (±7.61)
6	170	20	56	3213.69 (±61.38)
7	170	20	59	3358.65(±435.09)

For the statistical analysis, the effects of independent variables on the responses studied were calculated at the statistical significance p <0.05.

Table 3. Bioactive compounds of microspheres over time

Time (days)	Phenolic compounds (mg ac. gal/100 g)	Vitamin C (mg/100 g)	Total carotenoids (µg/100 g)	Antioxidant activity (μM. L-1/g Trolox).
0	370.21 ± 27.61^a	56.31 ± 5.09^a	6488.69 ± 151.29^a	19.56 ± 0.73^a
30	353.01 ± 8.30ª	57.84 ± 5.21^a	6028.31 ± 63.85^a	18.98 ± 1.91^a
60	371.12 ± 8.89^a	53.00 ± 4.09^a	6253.00 ± 493.35^a	21.04 ± 1.00^a
90	370.12 ± 9.13^a	62.47 ± 0.02^a	5543.23 ± 453.74^a	18.51 ± 0.56^a

Results in column followed by the same letter do not differ among themselves at 5% probability by Tukey test.

Table 4. Microspheres coloring over time

Time (days)	L*	a*	b*	C	H
0	80.82 ± 0.39^b	7.10 ± 0.05^b	40.14 ± 0.23^d	40.76 ± 0.23^c	79.97 ± 0.09^c
30	80.83 ± 0.13^b	6.65 ± 0.05^a	37.41 ± 0.09^b	37.99 ± 0.09^b	79.93 ± 0.05^c
60	74.74 ± 0.28^a	9.61 ± 0.12^d	34.51 ± 0.27^a	35.82 ± 0.29^a	74.45 ± 0.08^a
90	83.41 ± 0.03^c	7.44 ± 0.01^c	39.50 ± 0.04^c	40.20 ± 0.03^c	79.34 ± 0.02^b

*Results in column followed by the same letter do not differ among themselves at 5% probability by Tukey test.

Table 5. Microbiological stability, water activity and particle size of microspheres over time

Time (days)	Coliforms at 35°C (NMP)	Coliforms at 45°C (NMP)	Salmonella spp.	Water activity (Aw)	Particle size (µm)
0	<3	<3	Absence	0.209 ± 0.022^a	0.350 ± 0.157^a
30	<3	<3	Absence	0.198 ± 0.002^a	0.251 ± 0.230^a
60	<3	<3	Absence	0.200 ± 0.006^a	0.283 ± 0.185^a
90	<3	<3	Absence	0.212 ± 0.013^a	0.328 ± 0.151^a

Results in column followed by the same letter do not differ among themselves at 5% probability by Tukey test.

Figure 1. Scannning electronic microscopy (SEM) photographs of mixed pulp of mango and passion fruit microspheres in times of shelf life of 0, 30, 60, and 90 days

Figure 2. X-ray diffractogram of encapsulating agents inulin (A) maltodextrin (B) and microspheres during storage