Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying

• Cassava starch improves the stability of the mixture wall materials.
• Gum Arabic over time decreases the ability to retain the limonene, in the encapsulation by spray drying.
• Among the materials tested, whey protein concentrate mixtures with cassava starch exhibit greater stability over time.
• The presence of cassava starch in the matrices could help recover its crystalline structure.
• Reported the encapsulation efficiency of each of the wall materials studied, determined by gas chromatography.

The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein concentrate (WPC), cassava starch (Y) and gum Arabic (GA) in proportions of 50:50 and 17:83 and cassava starch (Y) and whey protein concentrate (WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40% were found using gas chromatography, and a morphological characterization of each matrix was performed using scanning electron microscopy (SEM). Smooth surfaces were found, indicating the effectiveness of the encapsulation process and of the matrices studied, both before and after accelerated aging at 40 °C and 75% relative humidity (RH). X-ray diffraction allowed the evaluation of the phase change of the encapsulating matrices before and after spray drying and during the accelerated-aging test for each of the studied matrices.

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