Effect of Spray Drying Microencapsulation on the Phenolic Content and Antioxidant Capacity of Soursop and Blueberry Leaf Extracts

Tapia-Ibargüen A.; Jordán-Suárez O. · Revista Politecnica (2026) · DOI: 10.33333/rp.vol58n1.09

Resumen

The objective of this study was to evaluate the effect of spray microencapsulation on the phenolic content and antioxidant capacity of soursop (Annona muricata) and blueberry (Vaccinium corymbosum) leaf extracts. Fresh and microencapsulated extracts were prepared using 10% maltodextrin as a bulking agent, and the total phenolic content was determined using the Folin-Ciocalteu method. The results showed that blueberry leaves had a higher initial flavonoid content (74.97 mg QE/g), while soursop exhibited greater antioxidant capacity (22.33 µmol TE/g). After the microencapsulation process, soursop maintained the highest values (346.60 mg QE/g) and antioxidant activity (17.77 µmol TE/g), although the mixture of 70% soursop and 30% blueberry stood out as the optimal formulation, with 301.67 mg QE/g and 17.53 µmol TE/g. The microcapsules exhibited moisture content between 7.15% and 7.68%, color parameters dependent on the proportion of leaves, and a spherical morphology suitable for the preservation of bioactive compounds. It was concluded that the IC₅₀ value of the optimized blend (613 mg/mL) confirmed its ability to inhibit free radicals, supporting the potential of these microcapsules as inputs for the development of nutraceutical products and functional foods.

Instituciones: Universidad Le Cordon Bleu