Evaluation of Microcapsules Rich in Carotenoids Extracted from Bacupari (Garcinia Brasiliensis) Peels as a Way of Using Food Waste

Bacupari, a fruit native to Brazil, has a high concentration of carotenoids. However, the instability of this compound compromises its functional and comprehensive use. Therefore, microencapsulation is a great alternative to minimize carotenoid instability. Thus, the objective of this study was to microencapsulate carotenoids extracted from bacupari peels using spray drying and analyze the physicochemical properties, yield, solubility, and efficiency, in addition to analyzing color, phytochemical compounds, and antioxidant potential. Thermogravimetric properties (TGA), mid-infrared spectroscopy (MIR), and scanning electron microscopy (SEM) were also verified, in addition to the stability of the microcapsules subjected to different pH. Encapsulation efficiency values ranged from 61.57 to 87.56%. The capsules had rounded external surfaces of varying sizes, with low moisture content (2.11 to 4.32 g 100 g^− 1) and low water activity (0.08 to 0.09). Furthermore, the microcapsules contained a high concentration of carotenoids (1041.61–2332.43 µg g^− 1), total phenolics (2614.98 − 3529.08 mg EAG 100 g^− 1) and presented high protection in the β-carotene/linoleic acid system (58.58–64.17% protection). On the other hand, FTIR analysis made it possible to confirm the presence of carotenoids in the microcapsules and the efficiency of the spray-dryer process in retaining these natural dyes in the final product. The TGA analysis made it possible to verify the degradation of the sample through the thermal processes involved since the loss of mass is due to dehydration processes and the decomposition of carbohydrate molecules. The color of the margarine added to the pigmented microcapsules (GA 1:3) was stable over 30 days.