Microencapsulação de corante natural extraído da casca do fruto de Jacaratia spinosa e secagem por atomização

Abstract

This study aimed to develop and characterize microparticles containing a natural dye extracted from the peel of Jacaratia spinosa, obtained by spray drying, evaluating the influence of the ratio between the encapsulating agents maltodextrin (MD) and gum arabic (GA) on the physicochemical, technological, thermal, structural, and biological properties of the final product. The extract was obtained by hydroalcoholic extraction, concentrated to 30 °Brix, and subjected to microencapsulation at different wall material ratios (0.0 to 2.0:1.0). The microparticles were evaluated for yield, encapsulation efficiency, water activity, solubility, hygroscopicity, color, phenolic compounds, antioxidant activity (ABTS, DPPH, and FRAP), morphology (SEM), thermal behavior (TGA), chemical interactions (FTIR), and cytotoxicity in cell lines. The results showed that the proportion of encapsulating agents significantly influenced product characteristics. Formulations with lower wall material content exhibited higher apparent antioxidant activity, whereas intermediate ratios favored the formation of spherical particles and higher encapsulation efficiency. All formulations presented low water activity, high solubility, and good reconstitution properties. Encapsulation improved thermal stability and enhanced color parameters. No relevant cytotoxic effects were observed under the evaluated conditions. The 1.0:1.0 (GA:MD:extract) formulation was considered the most suitable, showing a balance between active compound protection, system stability, and technological applicability. These findings highlight the potential of microencapsulated natural dyes as a stable and safe alternative to synthetic colorants in the food industry.