Microparticles of buriti oleosomes produced with different wall materials

Buriti (Mauritia flexuosa L.f.) is an Amazonian oleaginous palm that yields lipid-rich fruits containing high levels of bioactive compounds, such as monounsaturated fatty acids, tocopherols, sterols, and carotenoids. These bioactives are naturally stored in highly stable structures called oleosomes (OBs), which are intrinsic oil-in-water emulsions stabilized by phospholipids and proteins. Notably, oleosomes can be extracted using aqueous methods, eliminating the need for toxic solvents like hexane and making them suitable for food, cosmetic, and pharmaceutical applications. However, their high moisture content promotes oxidative and microbial degradation, limiting industrial scalability. This study aimed to stabilize buriti oleosomes through spray-drying using hydrocolloid-based wall materials, enhancing their stability, storage potential, and applicability. Oleosomes were mixed with maltodextrin (M), gum arabic (G), modified gum arabic (MG), or their combinations, and spray-dried at 180 °C. The resulting microparticles were evaluated for physicochemical properties, morphology, and stability. OB emulsions exhibited a zeta potential (ζ) above -30 mV and shear-thinning behavior, indicating good electrostatic stability. Encapsulation efficiency ranged from 75.55 % to 96.20 %; moisture content and water activity varied between 2.52 and 3.78 % and 0.12-0.26, respectively. Particle diameter (D_(4,3)) ranged from 6.88 to 15.84 μm, and glass transition temperatures (Tg) from 103.13 to 118.69 °C. Spray-drying with the selected wall materials effectively reduced the degradation of carotenoids and oxidative markers. Overall, buriti oleosome-based microparticles demonstrate strong potential as stable and natural ingredients for food and cosmetic applications.