Microencapsulation of avocado pear seed (Persea Americana mill) bioactive-rich extracts and evaluation of its antioxidants, in vitro starch digestibility and storage stability
Olugbenga Olufemi Awolu, Esosa Theresa Fole, Oluwatoyin Ajoke Oladeji, Helen Nwakego Ayo‐Omogie, Aderonke Ibidunni Olagunju
Abstract
Abstract Background This study evaluated the antioxidant activities of avocado seed extract as affected by solvent for extraction and formulation of microcapsule from the extract. Avocado seed powder was extracted using ethanol, aqueous ethanol, and water as solvents. The extract with the highest bioactive activity was encapsulated using corn and cassava starches as cell wall materials. The antioxidant activity, storage stability, in vitro starch digestibility and Fourier-transform infrared spectroscopy (FTIR) of the microcapsules were evaluated. Results Results indicated that 100% ethanolic extract had the highest flavonoid and total phenolic contents and the highest antioxidant activity. Cassava starch was observed as a better cell wall material for the entrapment of phenolic and bioactive compounds as compared to corn starch. After 30 days of storage at room temperature, there was a significant reduction ( p ≤ 0.05) in the DPPH and OH* of the microcapsules, while the total phenol contents increased significantly ( p ≤ 0.05). The FTIR showed that the microcapsules contained primarily alcohol (O–H), carbonyl, (C=O,), alkyne (C≡C) and benzene ring functional groups. The microcapsules were able to retain the bioactive contents during storage. Conclusion Microcapsule produced could be used for the formulation of several functional food products and supplements.