Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation

Abstract

Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo juice were microencapsulated using different wall materials, such as maltodextrin (MD), n-octenyl succinic anhydride modified starch, from waxy maize for high load encapsulation (OSA 1), low viscosity gum Arabic alternative (OSA 2), resistant maltodextrin (RMD) and gum Arabic (GA). The wall materials were characterized according to their physicochemical and functional properties, molecular weight distribution and encapsulation efficiency using X-ray diffractometry. The tamarillo powders obtained after spray drying were evaluated for their physicochemical and thermal properties, phenolic content, flavonoid content, antioxidant capacity and storage stability. Although there were significant differences in terms of the encapsulation efficiencies of the wall materials, yield, physical properties and storage stability of the spray dried powders, all of the wall materials successfully encapsulated the hydro-and lipo-soluble bioactive compounds. The viscosity, amorphous region and molecular weight of the wall material had positive influences on the encapsulation efficiency, powder properties and storage stability of the encapsulated tamarillo juice. The storage stability of the powders depended on their water activity, hygroscopicity and glass transition temperature (Tg). The tamarillo powders showed greater anthocyanin and carotenoid degradation in the presence of light at 25 °C compared to the powders stored in the dark at 4 °C. GA and OSA 1 resulted in the highest encapsulation efficiency for both the hydro-and lipo-soluble bioactive compounds, while OSA 1 and MSB showed the greatest storage stability. Reductions in the antioxidant activity, phenolic content and flavonoid content during storage will contribute to the degradation of anthocyanins and carotenoids.

Influence of wall materials on the microencapsulation of pequi oil by spray drying

“…In contrast, we found that microparticles prepared using 100% maltodextrin as wall material showed the highest encapsulation efficiency (84.20%). A similar result was obtained by Ramakrishnan et al (2018) for microcapsules prepared with tamarillo carotenoids and maltodextrin as encapsulant (84.77%). Kang et al (2019) showed that maltodextrin alone led to a higher encapsulation efficiency of chlorophylls than 5:5 or 3:7 mixtures of gum Arabic and maltodextrin as wall material.…”

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

“…These compounds were retained more efficiently because the use of a higher-molecular-weight coating material increased the rate of dry-film formation on the surface of the microcapsule [9]. In a microencapsulation study of tamarillo juice, it was observed that coating materials possessing higher molecular weight (maltodextrin, 41.64 g/mol; gum Arabic, 617.32 g/mol) exhibited greater efficacy for both water-and fat-soluble compounds [8].…”

“…Many studies demonstrated the impact of wall material on phytochemical stability. Gum Arabic is very viscous [8]; therefore, it is often used in combination with maltodextrin. Zhang et al [9] revealed a better retention of phenolics in cranberry juice when blended wall material (gum Arabic/maltodextrin) was used, compared to single materials.…”

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

“…The stabilization of carotenoids from fruit juices (carrot and tamarillo) was performed by spraydrying in studies comparing the influence of different wall materials (arabic gum and maltodextrin) on chemical and physicochemical properties of the microcapsules [32,33]. The authors observed that arabic gum particles presented greater carotenoid retention and encapsulation efficiency when compared to the maltodextrin ones.…”

“…The authors observed that arabic gum particles presented greater carotenoid retention and encapsulation efficiency when compared to the maltodextrin ones. Furthermore, Ramakrishnan et al [32] also analyzed the storage stability of the microcapsules in relation to their antioxidant activity and the amount of carotenoids retained under different storage conditions. It was observed that powders produced with arabic gum stored at 25 • C for 24 days had a higher rate of carotenoid degradation than powders produced with maltodextrin.…”