Development and characterization of encapsulated alpha-mangostin for improved aqueous solubility and bioaccessibility using xanthone as a model study

Xanthones, particularly α-mangostin contains antioxidant and pharmacological properties. However, its poor aqueous-solubility limits its application. This study aimed to use xanthone as a model to improve aqueous solubility of α-mangostin using natural polymers. Microencapsulation techniques such as oil-in-water emulsion and complex coacervation were used, compared and optimized. The current characterization study confirmed successful xanthones encapsulation, maintained chemical stability and free-flowing powder. Results show that α-mangostin improved in aqueous solubility and bioaccesibility, thus increasing their potential use as a functional food ingredient and in pharmaceutical applications. The solubilizing effect of oil and wall material and decreased crystallinity were responsible for enhancing the aqueous solubility of xanthones.