OBTAINING MICROPARTICLES BASED ON INTEGRAL EXTRACT OF SINAMILLO (Oenocarpus mapora) BY SPRAY DRYER

The Peruvian Amazon has a wide variety of fruits that have attracted attention due to their great nutritional and pharmaceutical potential. Native plant species of the Amazon generate growing interest for human consumption, due to their content of functional molecules that could be used by the food industry, to obtain new innovative products for the benefit of health, the objective was to encapsulate the extract of integral pulp of sinamillo by spray drying and evaluate its effect on its bioactive content and hygroscopic stability. The extract was obtained from the integral pulp of sinamillo by extraction with absolute ethanol and water. Microencapsulation was performed by spray drying, using inulin and gum arabic as encapsulating materials. The composition of sinamillo fruits includes water (62.11±0.15%), ashes (0.52±0.03%), lipids (14.24±0.12%), proteins (2.54±0.08%), fibers (12.83±0.85%) and carbohydrates (7.76%). Other components include 972 mg gallic acid equivalents, 100 g (dry weight) total polyphenols, 17.36 and 53.04 mg/g (dry weight) antioxidant capacity, which is expressed as Trolox equivalent using the DPPH and ABTS methods, respectively. The conditions used allowed to obtain microparticles with a yield of 59.43±4.52%, high solubility (94.79± 0.96%), anthocyanin content (36.73±1.85 mg of cyanidin-3-glucoside/100 g dry matter). High antioxidant capacity, low polydispersity index and spherical microparticles were observed