Microencapsulation of Bioactive Compounds from Blackberry Pomace (Rubus fruticosus) by Spray Drying Technique

Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.