INFLUÊNCIA DE DIFERENTES MÉTODOS DE SECAGEM NA OBTENÇÃO DE MICROCÁPSULAS DE POLPA DE MANGABA (Hancornia speciosa) OBTIDAS PARTIR DE GELIFICAÇÃO IÔNICA

Abstract

The Cerrado, Brazil’s second-largest biome, harbors extensive biodiversity, with a significant portion of its territory utilized for human activities. Mangaba (Hancornia speciosa), a native fruit of this biome, holds local economic importance due to its unique sensory attributes. However, industrial production remains limited because of its seasonality, perishability, lack of commercial cultivation, and harvesting challenges, despite growing interest. Rich in antioxidants and phenolic compounds, mangaba exhibits considerable potential for diverse applications. To extend its shelf life—given its high moisture content and seasonal availability—microencapsulation via ionic gelation combined with drying techniques proves effective. This study aimed to evaluate the impact of different drying methods (infrared, microwave, and oven drying) on the physicochemical properties of mangaba pulp microcapsules, including their drying kinetics. The drying durations recorded were 215 minutes for infrared, 25 minutes for microwave, and 95 minutes for oven drying. Among the models tested, the Wang-Singh model best described the drying kinetics of the microcapsules across all treatments. Regarding physical properties, infrared drying yielded superior results in wettability, hygroscopicity, true density, and bulk density, whereas oven drying excelled in dispersibility and porosity. In terms of bioactive compounds, infrared drying preserved higher levels of ascorbic acid, while oven drying maintained greater concentrations of phenolic compounds and antioxidant activity. Overall, a substantial portion of bioactive compounds was retained despite the different drying processes applied. These findings highlight that the choice of drying technique significantly influences the physical and chemical characteristics of mangaba microcapsules, providing valuable insights for optimizing processing methods to enhance product quality and shelf life.