Dehydration is a widely used process to increase the life-time of fruits. The peels are one of the main by-products (ca.40-60% of raw material) of this processing that usually are generated in large quantities. With the aim to give a strategy for the proper use of these by-products and decrease the generation of waste, eight microencapsulates were obtained by spray-drying from mango (Mangifera indica) and banana (Musa paradisiaca) peel powders and yellow tamarillo (Solanum betaceum Cav.) dehydrated pulp. The experimental design included: two inlet temperatures (130 °C and 180 °C) and four feed mixture compositions. Maltodextrin was used as encapsulating agent in all of the cases. A physicochemical characterization of the raw materials as well as the microencapsulates was performed. Moreover, mineral and dietary fiber contents, odor-active volatiles, and carotenoid composition were determined. Interestingly, some odor-active volatiles of mango, banana, and tamarillo, were preserved after drying, and the off-flavor formation were not detected. The two samples exhibiting the highest carotenoid content (3.5 and 2.0 mg beta-carotene/100 g powder) were selected to evaluate their stability under different humidity conditions (57%, 75%, and 90% RH) at 18 °C. The half-time for these powders was more than 20 days under darkness, and 57% RH. These microencapsulates are able to use as additives in food industry.

Physicochemical characterization of value-added microencapsulates from tropical fruit by-products

256th National Meeting (2018)

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