Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation

The Chillangua (Eryngium foetidum) is 4a species of significant scientific interest due to its history and traditional uses throughout the world. Therefore, the focus of this research was on stabilizing the functional and antioxidant components of Chillangua through encapsulation with maltodextrin and Arabic gum. A central composite experimental design was used to evaluate the variables: type of encapsulant (maltodextrin and Arabic gum), encapsulant concentration (3% and 10%), and atomization temperature (130 and 160°C). The results showed that the fresh plant contained 1.34% fat, 17.47% protein, 22.90% fiber, 14.24% ash, and a pH of 6.88. Additionally, concentrations of 3,883.77 μg/g of chlorophyll a, 1,761.72 μg/g of chlorophyll b, 889.19 μg/g of carotenoids, 61.21 mg/g of total polyphenols, 0.02 mg/g of flavonoids, 1.29 mg/g of ascorbic acid, 40 µmol Trolox Eq/g, and 91.60 µmol Trolox/g of antioxidant activity by 2´2´-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-difenil-1-picrilhidrazilo (DPPH), respectively, were identified. When encapsulating Chillangua, it is identified that a reduction occurs in its functional components, as well as its antioxidant activity. The maximum process optimization was achieved at 160°C with 3% maltodextrin and 3% Arabic gum. The irregular morphology of the particles contained C, O, K, Zn, Cl, Al, Ca, and Na.