Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin

• Laurel infusions with antioxidant capacity were spray dried.
• Optimum conditions were found to produce stable and well-formed microcapsules.
• Produced microcapsules preserve both phenolic content and antioxidant capacity.
• The rheological characterization evidenced strong particle–particle interactions.
• Encapsulated systems may be optimum delivery systems according to release profiles.

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 EC50 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 < 1). The results evidenced that the best conditions for laurel encapsulation by SD were 160 °C inlet temperature and 8 mL/min feed rate.

SEM image of microparticles obtained by Spray Drying of antioxidant laurel infusions at the optimum conditions. The results evidenced that the best conditions for laurel encapsulation by SD were 160 °C inlet temperature and 8 mL/min feed rate. The encapsulated systems may be optimum delivery systems according to release profiles.Figure optionsDownload as PowerPoint slide