Optimization of microwave-assisted extraction and the effect of microencapsulation on mangosteen (Garcinia mangostana L.) rind extract

The effects of optimization microwave-assisted extraction (MAE) and microencapsulation on the total xanthone content (TXC), phenolic (TPC), antioxidant activity mangosteen rind extract were studied. Response surface methodology (RSM) was employed with Box-Behnken design to generate fifteen responses by incorporating three independent variables, namely soaking time, solvent-to-feed (S/F) ratio time. highest yield (19.43%) obtained in third response. TXC TPC results fitted well, high R-squared values (0.83-0.91), into generated models, but not data. interactive S/F time significantly increased yields (46.62 mg α-mangostin/g crude extract) (46.30 gallic acid equivalent/g extract), longer showed adverse effect. All from optimized models validated using experimental data which desirability index 0.88. parameters MAE established as 20:1 9 min without process. Despite intact morphology microcapsules observed, spray drying only preserved partially (63.54%) denatured more than 85% TPC. Future investigation is required.