Drying Methods Applied to Ionic Gelation of Mangaba (Hancornia speciosa) Pulp Microcapsules

Brazil is one of the richest countries in biodiversity, with biomes that host countless native species of ecological and economic relevance. Among its native fruits, mangaba (Hancornia speciosa) stands out for its nutritional relevance. However, its industrial use remains limited by seasonality, perishability, and harvesting difficulties. This study evaluated the effects of different drying techniques—convective (CD), microwave (MWD), and infrared (IRD)—on the physical and chemical properties of mangaba pulp microcapsules obtained by ionic gelation, including drying kinetics. Drying time varied markedly among treatments, ranging from 25 (MWD) to 185 (IRD) min. In general, the Page modified model provided the best fit for drying kinetics. Physical analyses revealed that IRD produced microcapsules with higher wettability (43.33 s), lower hygroscopicity (203.01 g/100 g), and higher bulk (0.382 g/cm3) and particle density (1.339 g/cm3). CD resulted in greater dispersibility (248.45%) and porosity (0.732), whereas MWD showed the lowest water absorption index (1.78). Regarding bioactive compounds, IRD retained the highest ascorbic acid content, CD preserved more antioxidant activity, and MWD presented the highest total phenolic content. Overall, despite the different processes, mangaba microcapsules retained relevant levels of bioactive compounds, confirming the potential of ionic gelation combined with drying as an effective preservation strategy.