Extraction, Microencapsulation and Storage Stability of Bioactive Compounds from Avocado Peel (Persea americana Mill Var. Hass)

Avocado peel (Persea americana Mill var. Hass) is an important source of bioactive compounds with antioxidant activity; however, once extracted from the peel, these compounds are susceptible to deterioration caused by environmental factors such as light, oxygen, and temperature and therefore require protection. The objective of this study was to extract and microencapsulate the bioactive compounds from avocado peel and evaluate their stability during storage. Extraction conditions were optimized using a Box–Behnken design, resulting in 65 °C, 40%V ethanol, and two sequential 60-min extractions. Microencapsulation was performed by spray drying using 10%W and 20%W gum arabic (GA) as wall material in the feed solution. The optimal drying conditions were 160/70 °C for 10%W GA and 170/80 °C for 20%W GA. Microcapsules containing 20%W GA showed greater retention and stability of bioactive compounds than those containing 10%W GA during 60 days of storage. At both GA concentrations, microcapsules stored at 4 °C showed greater stability than those stored at 30 °C. The results indicate that microencapsulated bioactive compounds extracted from avocado peel could be used in the food industry to develop functional foods or nutraceuticals.