Microcapsules of Carotenoids from Peels of Peach Palm Fruits (Bactris gasipaes Kunth): Optimization, Carotenoid Composition, and Stability over Storage

Abstract

Peels of peach palm fruits, which are sources of agroindustrial waste, are rich in carotenoids with valuable biological properties that offer technological potential for sustainable industrial applications. We investigated the microencapsulation of carotenoids extracted from peels of peach palm fruits and monitored their stability during storage at room temperature for 35 days. The microencapsulation conditions to achieve the highest carotenoid contents were defined as an inlet air temperature of 130 °C, a feed flow rate of 12 mL/min, and 10% maltodextrin, as optimized by the response surface methodology. The yellowish microcapsules presented low moisture (3.4%), low water activity (0.18), a carotenoid content of 17.7 μg/g, and high solubility (98%). During storage, the carotenoid contents decreased by 50% after 14 days, but the qualitative profile did not change after two months. This suggests that additional studies should be carried out by incorporating these microcapsules into food formulations. Thus, the microencapsulation of carotenoids is a promising and reliable strategy for the reuse of peels of peach palm fruits to produce ingredients with a high functional potential for application in the food, pharmaceutical, and cosmetic industries as natural colorants with biological properties.