Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin
2016
Abstract The effect of maltodextrin as an encapsulating agent on spray dried (SD) laurel infusions was studied (inlet temperatures: 140, 160 and 180 °C, and feed rate: 8 and 10 mL/min at fixed flow atomization). In the SD samples, the phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical structure (FTIR), rheology properties and release profiles were studied. The results show that laurel infusion had 42.10 (±0.23) mg gallic acid equivalent/g of laurel and EC 50 of 0.40 (±0.10) mg laurel/mL of DPPH*, the SD microparticles showed defined morphologies. Encapsulation of laurel infusion was achieved with an efficiency of ∼70%. The reconstituted SD powders solutions showed a shear-thinning rheological behavior (n
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