# Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

## TL;DR

This study explores how to preserve the health benefits of Tecoma stans extracts through microencapsulation for use in functional foods.

## Contribution

The study introduces a novel microencapsulation method using maltodextrin and arabic gum to preserve the bioactive properties of Tecoma stans extracts.

## Key findings

- The combination of stirring, water, and 5 min extraction maximized antioxidant activity.
- Spray drying preserved bioactive properties in infusion but reduced antioxidant activity in extracts.
- The MD:AG encapsulated infusion showed the highest hypoglycemic activity with a glycemic index of 47.

## Abstract

Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.