Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique

Abstract In this study, the spray drying process of S. montana liquid extract was investigated. The influence of maltodextrin (as a carrier and drying agent) in concentrations of 10%, 30% and 50% on the following parameters was analyzed: production yield, obtained powder properties (hygroscopicity, bulk density, WSI and WAI), sensory properties and the content of beneficial health compounds. In all powders, moisture content was similar and lower than 5%. Powder obtained using 50% of maltodextrin showed the highest bulk density (138.0 mg/ml), the highest WSI (90.55%) and the lowest hygroscopicity. Dry powder, obtained using 10% of maltodextrin, showed the highest content of total phenols (153.61 mg/g), total flavonoids (118.69 mg/g), essential oil (1.2%) and carvacrol (902.52 mg/100 g), as well as the highest antioxidant activity (IC 50  = 5.2394 μg/ml), while ACE inhibition was similar to the other two powders. Sensory properties of S. montana powders were evaluated using two different tests.