Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology.

Area of Science:

• Food Science and Technology
• Biotechnology
• Nutritional Science

Background:

• Cocoa extract (Theobroma cacao L.) is rich in polyphenols (TP) with significant antioxidant activity (AA).
• Valorization of cocoa waste presents an opportunity for sustainable ingredient development.
• Microencapsulation is a key technique for preserving bioactive compounds and controlling their release.

Purpose of the Study:

• To optimize the microencapsulation of cocoa waste extract using chitosan and maltodextrin.
• To determine the ideal process parameters for maximizing polyphenol encapsulation and antioxidant activity.
• To evaluate the suitability of the microencapsulated product for aquatic animal feed applications.

Main Methods:

• Utilized a Box-Behnken factorial design for microencapsulation experiments.
• Employed response surface methodology to analyze results based on temperature, maltodextrin concentration (MD), and extract flowrate (EF).
• Analyzed encapsulated polyphenol fraction, encapsulation yield, antioxidant activity, drying yield, and solubility index.
• Identified key compounds using High-Performance Liquid Chromatography (HPLC).

Main Results:

• Optimal microencapsulation conditions identified as 170°C inlet temperature, 5% MD, and 2.5 mL/min EF.
• Epicatechin was confirmed as the major polyphenol in both the raw extract and the resulting microparticles.
• Polyphenol release from microcapsules was observed to be faster at pH 3.5 compared to neutral water.
• The microencapsulation process demonstrated high efficiency in preserving TP and AA.

Conclusions:

• The microencapsulation of cocoa extract using chitosan and maltodextrin was successfully optimized.
• The microparticles, rich in epicatechin, exhibit controlled polyphenol release characteristics.
• The developed microencapsulated cocoa extract is a promising nutrient source for aquatic animal feed, leveraging its bioactive properties.