Microencapsulated avocado leaf extract as a source of antioxidants for food and nutraceutical applications
DOI:
https://doi.org/10.36097/rgcs.v3i2.3250Keywords:
spray drying, avocado leaves, phenolic compounds, antioxidant activity, nutraceuticalsAbstract
The leaves of Persea americana Mill. are a significant source of phenolic compounds with antioxidant potential for health and functional foods. This study evaluated the effect of spray-drying temperature (160–180 °C) on the physicochemical, technological, and bioactive properties of an extract obtained using deep eutectic solvent extraction and microencapsulated with maltodextrin. Residual moisture, flowability, yield, total polyphenols, antioxidant capacity, release kinetics, and activity in mechanically deboned chicken meat were determined. Increasing the temperature improved process yield, polyphenol retention, and powder stability, with 180 °C emerging as the optimal condition. The release of bioactive compounds followed the Korsmeyer–Peppas model with Fickian diffusion. In the meat matrix, the extract reduced lipid peroxidation in a dose-dependent manner. Overall, the microencapsulated system showed high potential as an antioxidant ingredient for food and nutraceutical applications.
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The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Copyright (c) 2026 Gabriela Ruíz, Dairon Iglesias-Guevara, José A. Arencibia, Joe Doyharzabal
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