Microencapsulation of Chrysophyllum cainito Fruit Extract by Freeze-Drying, Characterization, and Evaluation of Its Antioxidant and Antiglycation Properties, as Well as the Production of Functional Jelly

Chrysophyllum cainito L. (star apple), a Sapotaceae species native to Central and South America, produces purple fruits that are rich in bioactive compounds. This study aimed to microencapsulate C. cainito fruit extract (CcCE) by freeze-drying and evaluate its application in jelly production. Microencapsulation was effective, which was confirmed by scanning electron microscopy (SEM), yielding microcapsules with good solubility, pH stability, and release efficiency. The CcCE showed strong antioxidant activity (DPPH, FRAP, TBARS, NO, and ORAC) and inhibited ribose-induced BSA glycation. Incorporating microencapsulated CcCE into jelly maintained its physicochemical and nutritional properties while enriching it with antioxidant and antiglycation compounds. These findings highlight the potential of CcCE microcapsules as an innovative ingredient for functional foods, contributing to the health promotion and prevention of oxidative and glycation-related diseases.