Jabuticaba (Plinia cauliflora) as a Source of Bioactive Phenolics: Extraction and Microencapsulation by Spray Drying

Jabuticaba (Plinia cauliflora), a Brazilian berry rich in phenolic compounds and anthocyanins, shows antioxidant and anti-inflammatory potential, but the instability and low bioavailability of these bioactive compounds limit their use, highlighting extraction and microencapsulation as preservation strategies. This study aimed to develop a spray-dried microencapsulated jabuticaba extract using maltodextrin as a carrier, while optimizing the extraction of phenolic compounds to enhance encapsulation efficiency and the retention of bioactive compounds. The peel and whole fruit were evaluated under different conditions (in natura, freeze-dried, oven-dried) to determine the most promising source of bioactive compounds. Extraction conditions included hydroethanolic solvents (50:50 and 80:20 v/v, acidified or non-acidified), solid concentrations (1%, 4%, and 15% w/v), and extraction times (2-24 h). The optimized extract was microencapsulated by spray drying using maltodextrin as the carrier. The freeze-dried peel showed higher phenolic recovery and antioxidant capacity than the whole fruit, with optimal extraction obtained using a 50:50 hydroethanolic solution and 2 h extraction. The extract showed high concentrations of phenolic compounds (62.38 ± 3.71 mg GAE/g), monomeric anthocyanins (11.63 ± 0.34 mg/g), and antioxidant capacity (DPPH: 14,017 ± 135 µmol Trolox/g); UPLC analysis identified cyanidin-3-glucoside (657.43 ± 2.93 mg/100 mL) and ellagic acid (71.17 ± 0.35 mg/100 mL) as the major phenolic compounds. The microencapsulated extract with maltodextrin presented low water activity (0.199 ± 0.014), spherical morphology, and retention of phenolic compounds. This study provides optimized extraction conditions and demonstrates the effectiveness of spray-drying microencapsulation using maltodextrin to stabilize jabuticaba phenolics, which may contribute to improving their stability and potential application as functional ingredients.