Microencapsulation of acerola (Malpighia emarginata DC) AND ciriguela (Spondias purpurea L) mixed juice with different wall materials

The effect of five different mixtures containing xanthan gum (XG), maltodextrin (MD) and arabic (GA) on microencapsulation by spray drying mixed acerola ciriguela juice was investigated in order to preserve its contents ascorbic acid (AA), total phenolic compounds (PC) carotenoids (TC), as well antioxidant activity (AO) under temperatures. All microcapsules produced with the showed effective AA retention. Microcapsules using highest lowest XG concentrations greatest TC PC retentions, respectively. As mixture MD concentration ensured AO retention, these were stored for 30 days at 5°C, which satisfactory preservation AA, PC, AO. Examination their morphology scanning electron microscopy absence pores or cracks, allowed us infer low oxygen permeability high oxidative stability.