Microcapsules\nof Carotenoids from Peels of Peach Palm\nFruits (Bactris gasipaes Kunth): Optimization,\nCarotenoid Composition, and Stability over Storage

Peels of peach palm fruits, which are sources of agroindustrial\nwaste, are rich in carotenoids with valuable biological properties\nthat offer technological potential for sustainable industrial applications.\nWe investigated the microencapsulation of carotenoids extracted from\npeels of peach palm fruits and monitored their stability during storage\nat room temperature for 35 days. The microencapsulation conditions\nto achieve the highest carotenoid contents were defined as an inlet\nair temperature of 130 °C, a feed flow rate of 12 mL/min, and\n10% maltodextrin, as optimized by the response surface methodology.\nThe yellowish microcapsules presented low moisture (3.4%), low water\nactivity (0.18), a carotenoid content of 17.7 μg/g, and high\nsolubility (98%). During storage, the carotenoid contents decreased\nby 50% after 14 days, but the qualitative profile did not change after\ntwo months. This suggests that additional studies should be carried\nout by incorporating these microcapsules into food formulations. Thus,\nthe microencapsulation of carotenoids is a promising and reliable\nstrategy for the reuse of peels of peach palm fruits to produce ingredients\nwith a high functional potential for application in the food, pharmaceutical,\nand cosmetic industries as natural colorants with biological properties.