Microencapsulation of blends of Trapiá pulp with Brazilian tropical fruits subjected to ultrasound-assisted pretreatment.

Considering the food potential of trapiá and the feasibility of its commercial exploitation through pulp processing, this study aimed to investigate the microencapsulation by spray drying and freeze-drying blends of trapiá pulp with tropical fruits (orange, lemon, and pineapple), evaluating the effect of partial substitution of maltodextrin with inulin on the resulting powders. Formulations for spray drying underwent ultrasound-assisted pretreatment, which improved the yield of spray-dried powders by approximately 46 %. Partial substitution of maltodextrin with inulin effectively preserved the total phenolic content of the powders obtained via spray drying and significantly enhanced their antioxidant capacity as measured by the ABTS assay. This study provides valuable data to the academic community regarding the processing of trapiá with Brazilian tropical fruits, aiming to enhance the value of this raw material, offering insights into the optimization of the drying process, and contributing to the feasibility of exploiting trapiá pulp for industrial purposes. [Display omitted] • Ultrasound application improved the yield of spray-dried powders by 46 %. • Inulin substitution preserved phenolic content and enhanced antioxidant capacity. • The powders obtained are rich in phenolic compounds, ascorbic acid, and β-carotene. [ABSTRACT FROM AUTHOR]