Spray-dried microencapsulated Fridericia chica (Bonpl.) extract: A stable functional ingredient for cold-chain food applications

Fridericia chica (Bonpl.) L.G. is a plant recognized for a high anthocyanin content; however, the instability of these compounds highlights the need for effective stabilization strategies. This study stabilized the bioactive compounds of F. chica through microencapsulation of an acidified hydroalcoholic extract for application as a functional food ingredient. The extract was dried (EEFC) and microencapsulated in gum arabic (EEFA) and maltodextrin (EEFM) by spray drying, and the resulting powders were characterized for physicochemical properties, morphology, phenolic profile, and stability over 180 days at 4 °C. Anthocyanidins (hydroxycarajurone, carajurone, and carajurin), as well as luteolin and apigenin, were identified by HPLC. Both formulations showed high encapsulation efficiency (>88%), low water activity (<0.4), good solubility, and color stability. Gum arabic improved anthocyanin retention, whereas maltodextrin increased thermal resistance. These results demonstrate that microencapsulation significantly improves the stability of F. chica extract, highlighting innovative potential as an antioxidant ingredient for refrigerated functional foods and nutraceutical applications.