Microencapsulación de polifenoles extraídos de residuos de mandarina (Citrus reticulata L)

Abstract

The present study focuses on the valorization of agro-industrial waste generated in the overproduction of mandarin in certain seasons. Among these wastes, the peel represents a rich source of bioactive compounds, especially polyphenols with recognized antioxidant activity. This research prioritized the recovery of polyphenols present exclusively in the mandarin peel, with the aim of transforming it into a functional ingredient through microencapsulation. For the recovery of polyphenols, the peel was dehydrated at 60 Celcius degree, ground until obtaining a homogeneous powder, and subjected to extraction using ethanol and methanol at seventy percent, for 30 minutes and 1 hour. Once filtered, the extracts were concentrated using a rotary evaporator and then stored in amber bottles. The percentage of moisture of the extract was determined with 28.5 for each treatment and the quantification was carried out using the Folin–Ciocalteu method, using a 96-well plate and a gallic acid standard curve. Finally, the extract was microencapsulated by spray drying. The results showed that ethanol for 1 hour allowed obtaining the highest concentration of total polyphenols with a value of 51.08 mg GAE-g dry basis and with a yield of 22.65 percent. The microencapsulated product obtained showed good stability and adequate characteristics for potential food applications. These results suggest that the revalorization of mandarin peel is viable to obtain bioactive compounds. It is recommended to deepen the evaluation of the antioxidant capacity of the microencapsulated product and incorporate it into value-added food matrices.