Stability of camu-camu encapsulated with different prebiotic biopolymers.

Background: A viable possibility for the best use of bioactive compounds present in camu-camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray-drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu-camu extract (peel and pulp) spray-dried using maltodextrin, inulin, and oligofructose as encapsulating agents were investigated, as well as lyophilized camu-camu extract (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25 °C and 45 °C) were evaluated.