Caracterização da laranja-azeda e microencapsulação do extrato obtido da casca pelo método spray drying

Abstract

Among the orange species consumed by the world population, sour orange (Citrus aurantium) has been highlighted in the literature for the various benefits presented. Usually, the albedo is the main edible part of the sour orange consumed in the south region of Brazil for the production of a typical candy. However, the peel and the pulp are characterized as by-products, being discarded. Thus, the aim of this research was to analyze the phytochemical, antioxidant and antimicrobial composition of the peel, pulp and albedo of the sour- orange fruit (Citrus aurantium) and to perform the microencapsulation of peel hidroethanolic extract by spray drying method. In this study, the centesimal characterization, quantification of total phenolic compounds and total carotenoids of the peel, pulp and albedo were carried out, and in relation to the aqueous and ethanolic extracts of these parts, antioxidant and antimicrobial activity were evaluated. The peel extract was microencapsulated by spray drying method using maltodextrin as a wall material. As results, the present study demonstrated that the pulp differed significantly from the other samples for moisture, carbohydrate and total energy value. For the antioxidant analysis, the aqueous extract presented a higher percentage of inhibition by the DPPH radical capture method and the same extract exerted a lower formation of malonaldehyde, reducing the lipid peroxidation, that is, presenting a higher antioxidant capacity. In relation to the quantification of compounds, the pulp had the highest concentration of total phenolic compounds and the microcapsule had the highest content of total carotenoids. In the antimicrobial analyzes, it was observed that the aqueous extracts demonstrate inhibition and bactericidal action against Gram-positive and Gram-negative bacteria. The microcapsule presented high encapsulation efficiency by the method used and the surface structure of this one presented irregular appearance, with swelling (abscess) and folds by Scanning Electron Microscopy analysis In this way, it was concluded that the parts of sour orange presented significant composition, emphasizing that the pulp had lower total energy value. About the aqueous extract of peel it was showed antimicrobial and antioxidant action. In addition, the microencapsulation of the orange peel extract showed good encapsulation efficiency, suggesting that it is an accessible source for the population to benefit from its actions.