Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin

- Cinnamon 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 temperature and feed rate on spray dried cinnamon infusions (SDCInf) using maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180 °C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FTIR) and rheological properties, and releasing profiles were assessed in SDCInf. Cinnamon infusions (CInf) resulted in 29.32 (±0.70) mg of GAE/g of cinnamon. As for DPPH* inhibition, EC50 was 0.291 (±0.09) mg of cinnamon/mL. Microparticles showed a deflated-balloon like shape, encapsulating up to ∼85% of the cinnamon infusion, and a simple shear-thinning behavior (n < 1). Results show that powdered SDCInf obtained at 160 and 180 °C and 10 mL/min yielded the best protection for cinnamon infusions.