Abstract

The study was carried out to produce a microcapsule powder of total flavonoids and total total phenols of methanol extract of the cashew, using a complex coacervation encapsulation method. In the search for optimal conditions for encapsulation, a three level factorial design was set up, while taking into account factors like time and proportions in Arabic gum and gelatin. The kinetic of encapsulation follows a kinetic of 2^nd order which gives polynomial equations of the second degree. The conditions found are respectively 45 min, 30% Arabic gum and 70% gelatin, for an encapsulation yield is 84.37%; the encapsulation rate is 77.9% for the total flavonoids and 76.5% for the total phenols. The powder obtained has a doubled concentration in total flavonoids and total phenols than the raw bark powder.

Key words: Encapsulation, complex coacervation, total flavonoids, total phenols, Anacardium occidentale.