Characterization of Marigold Flower (Tagetes erecta) Extracts and Microcapsules: Ultrasound-Assisted Extraction and Subsequent Microencapsulation by Spray Drying

Abstract

Ultrasound-assisted extraction using response surface methodology was employed to extract marigold flower, resulting in a marigold flower extract (MFE) with elevated levels of total phenolic compounds (TPCs), total flavonoid content (TFC), total carotenoid content (TCC), and antioxidant activity, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, under conditions of 40 °C temperature, 15 min extraction time, and 68% ethanol concentration. The MFE was subsequently encapsulated using spray drying with 45% maltodextrin (MD) (MFE–MD; 1:1, 1:2) and 20% gum arabic (GA) (MFE–GA; 1:2, 1:3). The MD (1:2 ratio) sample showed the highest encapsulation yield, while the 45% MD (1:1 ratio) sample exhibited the highest encapsulation efficiency (p ≤ 0.05). Samples containing 45% MD (1:1 ratio) and 20% GA (1:2 ratio) had the highest moisture content, with the 45% MD (1:1 ratio) sample showing the lowest water activity (p > 0.05). These samples also displayed higher L* and a* values compared to the 20% GA samples, which had increased b* values (p ≤ 0.05). Micrographs of the 20% GA (1:3 ratio) and 45% MD (1:2 ratio) samples revealed spherical shapes with smooth surfaces. The 20% GA (1:2 ratio) microcapsules exhibited the highest total phenolic content (TPC) among the samples (p ≤ 0.05). Thus, ultrasound-enhanced extraction combined with response surface methodology proved effective in producing functional food ingredients from plants.