Microencapsulation of Fridericia chica extract: stability, anthocyanin retention, and antioxidant properties for food and therapeutic applications

Abstract

Relevance

Fridericia chica (Bonpl.) L.G. Lohmann (syn. Arrabidaea chica Verlot) is a medicinal plant traditionally utilized by Indigenous communities and local populations in the Amazon and tropical South America for its antioxidant, anti-inflammatory, and anticancer activities, attributed to its anthocyanin-rich composition.

Aim of the study

To enhance aqueous infusion extraction of processed F. chica leaves to maximize anthocyanin content and stabilize bioactive compounds through microencapsulation via spray drying.

Materials and methods

Mineral water acidified with varying concentrations of Tahiti lemon juice was used to extract bioactive compounds. The extract with the highest anthocyanin content was microencapsulated using maltodextrin or Arabic gum as protective matrices. High-Performance Liquid Chromatography (470 nm detector) identified key anthocyanidins (hydroxycarajurone, carajurone, carajurin). Total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant properties (ABTS, DPPH, FRAP) were assessed over 180 days under refrigerated (4 °C) and room temperature (25 °C) storage conditions.

Results

The extract microparticles (FEC, control) showed significant degradation in bioactive content (88 % reduction in TPC, 35 % in TFC). Microencapsulation improved stability: Microcapsules with maltodextrin (FEMM) exhibited a 7.15 % loss of total phenolic content (TPC) and a 10.22 % loss of total flavonoid content (TFC), whereas microcapsules with gum Arabic (FEMA) showed minimal loss of TPC (0.74 %) and an 11.66 % reduction of TFC. Refrigeration mitigated degradation, and Arabic gum had better-preserved antioxidant activity than maltodextrin under both conditions.

Conclusions

Microencapsulation significantly enhanced the stability of F. chica bioactive compounds, with Arabic gum outperforming maltodextrin. These powders demonstrate high potential as functional food ingredients, offering stability, antioxidant preservation, and suitability for extended storage.