The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spray-dried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 µmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 µmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 µm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

La alta demanda de los almidones comerciales obtenidos de cereales, tubérculos y algunas leguminosas en la industria alimentaria y no alimentaria, plantea la necesidad de buscar nuevas fuentes de almidones. El presente trabajo se centró en analizar las patentes publicadas relacionadas con la utilización de almidones extraídos de fuentes no convencionales en los procesos de microencapsulación y desarrollo de nuevos productos en la agroindustria. Se realizó la búsqueda de patentes a través de Google Patents®, Organización Mundial de la Propiedad Intelectual (WIPO®, por sus siglas en inglés, Lens® y PatentInspiration® versión libre. Se encontraron un máximo de 119 documentos publicados, particularmente Google Patents®. El análisis evidenció un incremento significativo (50 %) en el período 2015 a 2022, mostrando la importancia e interés en la exploración, invención y protección de la propiedad intelectual, de los métodos y tecnologías que utilizan almidones no convencionales para mejorar las propiedades funcionales en el desarrollo de nuevos productos como alimentos funcionales y fármacos, así como material pared de microencapsulados de compuestos bioactivos, aceites esenciales, probióticos y en matrices alimentarias, destacándose el interés en patentar métodos y procesos de modificación, con procesos más prácticos y eficientes en términos de funcionalidad, tiempos de preparación, costos, versatilidad y reducción de efluentes. Sin embargo, la fuente de almidón más utilizada sigue siendo la convencional que, por su alta demanda, plantea la necesidad de potenciar la exploración de invenciones que permitan el desarrollo tecnológico operacional y económico de almidones no convencionales necesarios en la industria farmacéutica y de alimentos.

The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development.