Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients in food products. Thus, the investigation was to produce encapsulated flours from purple-fleshed sweet potato by spray drying using combinations of various levels of ascorbic acid (5 g kg−1 and 10 g kg−1) and maltodextrin (30 g kg−1 and 100 g kg−1) and to evaluate their effects on bioactive components, physicochemical and morphological properties. Encapsulated flours had higher total phenolic content, antioxidant capacity and water solubility index than non-encapsulated flour. There were no significant differences in anthocyanin content between encapsulated and non-encapsulated flours. However, water absorption index and flavonoids content of encapsulated flours depended on concentrations of ascorbic acid and maltodextrin. In addition, the high concentrations of ascorbic acid and maltodextrin encapsulated flours had higher glass transition temperature as compared to that of lower concentrations. In respect to morphology, the particles of encapsulated flours with high concentration of ascorbic acid and maltodextrin were more aggregated than those encapsulated with lower concentrations. Therefore, flours encapsulated with 10 g kg−1 ascorbic acid and 30 g kg−1 maltodextrin could be used to enhance the antioxidant activities of functional food ingredients.