Encapsulation of Formosa Papaya (Carica papaya L.) Seed Extract: Physicochemical Characteristics of Particles, and Study of Stability and Release of Encapsulated Phenolic Compounds

Papaya seeds are a promising source of phenolic compounds, but these are unstable, and the papaya extract has a bitter taste. This study aimed to encapsulate papaya seed extracts at different maturation levels, and to characterize the obtained microparticles for their physicochemical properties, chemical stability and release of bioactives. Extracts of papaya (unripe and ripe) seeds were spray-dried using concentrations of 0, 15 and 30% of maltodextrin and inlet air temperatures of 130 and 150 °C. The powders were analyzed for yield, moisture, Aw, hygroscopicity, dispersibility, color parameters, morphology, mean diameter, total phenolics, antioxidant activity, stability during storage and release of phenolics in simulated gastrointestinal fluids. Powders produced with maltodextrin showed better results regarding particle diameter, hygroscopicity, dispersibility, and phenolic stability during storage. All powders showed antioxidant action and significant values of total phenolic compounds. Samples without maltodextrin underwent caking. Drying temperatures had little influence on the characteristics of the powders. Encapsulated phenolic compounds were released in large amounts in the intestinal phase (86.6–100%). Powders produced with unripe seeds, 15% of maltodextrin and an inlet air temperature of 130 °C showed the best results. Thus, encapsulation was efficient, and encapsulated papaya seed extract has potential for food application as a natural additive.