Optimization of Spray Drying Conditions for a Capsicum chinense Leaf Extract Rich in Polyphenols Obtained by Ultrasonic Probe/NADES

Habanero pepper (Capsicum chinense) is known for its heat and culinary uses, especially in Mexico’s Yucatán Peninsula. Its leaves, rich in bioactive compounds like polyphenols with antioxidants and anti-inflammatory properties, have been traditionally used in medicinal practices and are gaining interest for health benefits. Efficient green extraction methods, such as natural deep eutectic solvents (NADES), combined with microencapsulation, can improve the stability and application of these compounds in functional foods and nutraceuticals. This study aimed to determine the optimal microencapsulation parameters using response surface methodology, implementing a 22 central composite design with 4 central points of habanero leaf extracts obtained by sonic probe with NADES. The factors evaluated were the percentage of guar gum (5%, 7.5%, and 10%) and the drying temperature (80 °C, 90 °C, and 100 °C). The extracts were spray-dried with maltodextrin (DE17-20), guar gum, and modified starch as encapsulating agents. The total polyphenol content (TPC), polyphenol profile, and antioxidant capacity methods like 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) or ABTS were analyzed. The best results for TPC and ABTS antioxidant capacity were achieved using 7.5% guar gum (GG) at 90 °C. At 104 °C, with the same GG concentration, the microcapsules maintained a high antioxidant capacity. Optimal conditions for TPC, DPPH, and neohesperidin were identified as 7.8% GG/89.4 °C, 8.06% GG/104.1 °C, and 4% GG/75.85 °C, respectively. The resulting powder exhibited high polyphenol content and antioxidant capacity, highlighting successful microencapsulation.