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

• Define efficient spray drying method to produce high quality S. montana powders
• Obtain powders with good physical characteristics important for industrial use
• To give profile of aromatic constituents present in powder essential oil (GC/FID)
• Apply new and innovative test of extract sensor (consumer friendly) evaluation
• Determine high biological activities of powders: antioxidant and ACE inhibition

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 (IC50 = 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.

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