Encapsulation by complex coacervation of total flavonoids and total phenols of methanol extract of Anacardium occidentale L. (Anacardeaceae) obtained by microwave assisted extraction

Abstract

The study was carried out to produce a microcapsule powder of total flavonoids and total total phenols of methanol extract of the cashew, using a complex coacervation encapsulation method. In the search for optimal conditions for encapsulation, a three level factorial design was set up, while taking into account factors like time and proportions in Arabic gum and gelatin. The kinetic of encapsulation follows a kinetic of 2 nd order which gives polynomial equations of the second degree. The conditions found are respectively 45 min, 30% Arabic gum and 70% gelatin, for an encapsulation yield is 84.37%; the encapsulation rate is 77.9% for the total flavonoids and 76.5% for the total phenols. The powder obtained has a doubled concentration in total flavonoids and total phenols than the raw bark powder.