Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability

There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. Mango peel is often discarded as waste after consuming mango pulp, despite its excellent source of bioactive compounds, especially phenolic compounds. The aim of this study was to develop encapsulated milk powder containing mango peel polyphenol (MPP) and assess the effects of MPP on the physicochemical properties, antioxidant activity, sensory and storage stability of milk powder. MPP was encapsulated with milk, gum acacia (4, 6 and 8 % w /v ), and maltodextrin (10 % w/v ) using spray drying and cabinet drying. Nutritional analysis revealed that ripe mango peel powder provide total polyphenol of 64.37 ± 0.26 mg GAE/g, total flavonoid of 10.73 ± 0.11 (mg QuE/g), and antioxidant activity (DPPH) of 52.56 %. Regarding the physico-chemical characteristics of the MPP encapsulated spray-dried milk powder showed increases ( p < 0.05) in bulk density, flowability, cohesiveness, hygroscopicity, and solubility, whereas cabinet-dried milk powder showed increases ( p < 0.05) in moisture content and tapped density. Spray-dried milk powder had greater retention (p < 0.05) of color parameters and retained high phenolic compounds during storage at 4 or 25 °C for 60 days compared to cabinet-dried milk powder. No significant differences ( p > 0.05) were observed between 4 % and 6 % w / v gum acacia concentrations in terms of encapsulation efficiency, physico-chemical properties and color retention. The results show that MPP polyphenol can be encapsulated by combining gum acacia (4 or 6 %), 10 % maltodextrin, and milk powder at 4 °C for longer shelf life.