Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes

Abstract The purple Brazilian cherry ( Eugenia uniflora L.) juice was encapsulated in xanthan, tara and xanthan-tara hydrogel matrixes. Encapsulation efficiency, Differential Scanning Calorimetry (DSC), X-ray diffractometry, release profile, stability of carotenoids, phenolic compounds and antioxidant activity of microparticles were evaluated. Encapsulation was confirmed. The highest encapsulation efficiency was obtained with xanthan gum and hydrogel was mostly indicated for the release of carotenoids in GFS and IFS medium. Phenolic compounds had the highest release rate but not in a gradually way, regardless of wall material and fluids under analysis. Stored microparticles at 4 and 25 °C, showed carotenoid degradation. Xanthan and hydrogel wall material provided the greatest stability to these compounds. The microparticles’ anti-oxidant activity decreased during storage due to the degradation of carotenoids.