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Abstract：
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.
摘要：
在这项研究中,研究了芒果皮提取物（MPE）的提取和纳米封装，以增强其稳定性并保持其抗氧化性能。最初，使用中央复合设计(CCD)-响应面方法(RSM)，通过超声波系统提取MPE的最佳条件确定为10.53°C的温度，34.35分钟的时间，乙醇浓度为26.62%。随后，将提取的提取物喷雾干燥并使用三种类型的涂层进行纳米封装：麦芽糊精，乳清分离蛋白（WPI），和他们的组合。结果显示,与游离提取物相比,纳米包封导致在储存期间提取物中酚类化合物的稳定性的显著改善。此外，用组合包衣制备的胶囊表现出最高水平的酚类化合物和抗氧化活性。因此,可以得出结论，纳米封装可以作为保持MPE生物活性的有效方法。
