ArticleFrontiers in nutrition2026
Antioxidant potential of microencapsulated bioactive extracts from durian fruit's pulp, seed, and peel as food additives.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Durian pulp consumption is growing rapidly worldwide, but so is the waste it generates: seeds and peels. This study investigates the Total Phenolic Content (TPC) and antioxidant activity of extracts and microencapsulated extracts from the main components of the durian fruit: seed (Dse), pulp (Dpu), and peel (Dpe). Methods: The TPC was evaluated by the Folin-Ciocalteu method, and the antioxidant activity was measured using the DPPH, FRAP, and ABTS methods. The phenolic compounds profile was obtained by UPLC-MS/MS. Microencapsulation of durian extracts was achieved by spray drying using gum arabic and polydextrose as encapsulating agents. A Differential Scanning Calorimeter analyzed the thermostability of microcapsules, while the bioaccessibility of phenolic compounds was measured using an in vitro digestion test. Results: The seed extracts (18 mg GAE/g DW) showed higher TPC than pulp and peel extracts (1.7 and 6.5 mg GAE/ g DW, respectively). The seed extracts showed the highest antioxidant capacity across all assays (DPPH: 9.9, FRAP: 9.7, ABTS: 9.8 mg TE/g DW) and were strongly correlated with TPC (r = 0.73-0.91, Conclusion: The results of this study demonstrate the promising potential of valorizing bioactive compounds from durian fruit and its waste through extraction and microencapsulation for food and pharmaceutical applications.
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